First, rinse the spinach leaves thoroughly and cook them 5 minutes in boiling water; then raise and pour the vegetables into iced water to stop the cooking and save the bright color. After that, squeeze the spinach a little at a time: it’s critical eliminate as much water as possible. Finally, mince the spinach.
Now, combine in a bowl the spinach with ricotta, 2 eggs, grated Parmigiano-Reggiano, 7 tbsp of flour, 2 pinches of nutmeg, 2 pinches of black pepper, and salt as needed. Whisk and knead the mixture until consistent, them store in the fridge covered with plastic wrap for at least 1 hour up to 24 hours.
FRYING SPINACH AND CHEESE BALLS
Divide the spinach and cheese dough into 20 parts shaping them into balls.
Set 3 bowls on the table. Pour 7 tbsp of flour in the first bowl. After that, crack 2 eggs into the second bowl and whisk until consistent. Finally, pour the Panko breadcrumbs in the third bowl.
Now, flour the spinach and cheese balls and shake with delicacy to eliminate the flour in excess. Then, immerse the Gnudi into the egg mixture, and finally, bread them with panko.Heat the sunflower oil in a pot until reach 345° F (175° C); fry the croquettes until golden and crispy, a few at a time, and raise with a slotted spoon. Let the balls dry over a dish lined with kitchen paper, and serve with your preferred sauces.