failed new year's resolutions but some darn good gnudi

In 2012, I resolve to do one thing a day that makes Ben glad he married me (you know, just really makes him sigh with gratitude at our good fortune).

Well, on only the second day of this New Year, I already failed!

I still accomplished the thing I thought would make Ben happy—which entailed accompanying him to the Galleria to buy a suit—but I did it with such a poor attitude that it completely undermined my effort.  I learned (or was reminded rather) that our motives and attitudes matter greatly to our actions. Sacrificing my sanity at the Galleria in order to support my handsome husBen did not avail so much due to the fact that the Galleria turned me into a mean, crazy person. I walked fast, complained often, and got downright delirious, all before I decided the trip would be much more pleasant and the deed more productive if I just went with it and stopped trying to resist the raging waves of people trying to drop the cash weight they gained over Christmas. In fact, I am over New Year’s resolutions already; I am just going to be loving and indulgent when and how my heart prompts me to, not because I set a new rule for myself. I hope all of your new year’s resolutions are much more successful than mine!

I made this for dinner last night and at the end of the day, Ben told me he was glad he married me, for the gnudi’s sake.

Gnudi are light, gnocchi-style dumplings made with ricotta. Although this dish did not photograph well in my opinion, it is very tasty! I found this in a magazine published in the UK so the measurements are in grams… sorry but its time to get your kitchen scales out.

Spinach and Ricotta Gnudi with Brown Butter Sage sauce

Serves 6 as a starter/side dish or about 3-4 as a main meal

waiting to be boiled...

crisping the sage in butter...

tasty gnudi

150 g flour, sifted plus extra for dusting

250 g baby spinach, blanched and drained

1 large egg

500 g ricotta

25 g finely grated parmesan

¼ teaspoon grated (or ground) nutmeg

Finely grated zest of 1 lemon (I added a squeeze of the lemon as well)

Extra-virgin olive oil, to drizzle

150 g butter

Handful of fresh sage leaves

Grated pecorino (or more parmesan) to serve

1.     Dust tray with flour. To make the gnudi, whizz the spinach and egg in a blender or food processor until smooth. Transfer to a bowl, add ricotta, parmesan, flour, nutmeg and lemon zest. Season well (add salt and pepper to your liking…which means you should taste it at this point to ensure you don’t over or under salt) and mix. Using a tablespoon measurer and a spoon, shape the mixture into oval shaped dumplings and place on the tray.

2.     Bring a pot of salted water to boil. Add the gnudi in batches and cook for 5-6 minutes until risen to the surface. Transfer to a bowl and drizzle with some oil. reserve 4 tablespoons of this cooking water for the sauce.

3.     Meanwhile, melt the butter in a frying pan over low heat for about 3 minutes. Add the sage and cook for 1 minute until crisp (note: sage fried in butter is awesomely delicious). Stir in the reserved 4 tablespoons of cooking water and simmer for 1-2 minutes until slightly reduced. Add the gnudi and toss gently, then spoon onto plates with some of the butter sauce. Serve topped with grated pecorino (or parmesan).