Gnudi – Spinach and Ricotta Delicate No-Carb Balls

Have you ever just had a craving for something? I love all things cheesy and although I might not eat cheese everyday when I do I like it to be good quality cheese with a quality meal. Sometimes it’s just cheese and wine; here in Italy it’s so common to eat Parmigiano Reggiano in chunks with a nice glass of wine or for a snack.
However delicious; one of my favorite types of cheese is a good Pecorino aged at least 100 days but anyway I find it I like it. I find it so delicious and also easier to digest, maybe because it’s from sheep’s milk instead of cow. Whatever the reason I really enjoy it.

I was thinking the other night as I prepped my menu for the week as to what I would like to make for dinner and as seeing that it’s been cold, rainy, snowy the last week or so I thought of something warm, indulgent and possibly not too heavy because in the winter most dishes seem to be a little bit more heavy and a little too indulgent.
This recipe popped in my head and I thought ‘brilliant’, this it is: Gnudi which means ‘Nude’, they are in the family of Gnocchi but in a much lighter and delicate way because they have no-Carbs whatsoever they are not heavy or chewy, they melt in your mouth and feel like a little piece of heaven when you eat them.
Now, even though these don’t have a lot of ingredients and seem light they are still filling so I think that 4 or 5 balls per person is plenty. You can serve them with a light red sauce, mushroom sauce, bacon or whatever you like I choose a light sage and olive oil concoction, accompanied by a nice green salad. They are very simple and fast to make and make a great impression. Delizioso! I hope that you like as much as we did. Enjoy!

Ingredients: Makes about 15 large balls

1 kg. of frozen Spinach,  thawed, squeezed dry & chopped (get rid if the excess water)

300 gr. of Sheep Ricotta*

150 gr. of Pecorino, grated**

1 egg

Salt and Pepper to taste

For the sauce:

4 tbsp. Extra Virgin Olive oil

5 leaves of Sage, fresh chopped or whole

Handful of Pecorino, grated

Preheat your oven at 350° (180°) degrees.

In a large bowl mix together spinach, ricotta, pecorino, the egg, salt and pepper.
Grab a baking dish and start making the balls placing down one by one, don’t worry if the are close to each other they won’t stick.

Now in a small sauce pan heat your olive oil and sage together until starts to sizzle and switch off. Drizzle the Olive oil mixture evenly over the balls, sprinkle the pecorino on top and bake for 20 minutes. Serve.

*Ricotta can also be from cow’s milk.

**You can use Parmigiano instead of Pecorino, I just wanted to use all sheep’s cheese.