Had a lot of fun experimenting with this one! Made some GNUDI ❤️ Gnudi is an Italian gnocchi like dumpling made with ricotta cheese instead of potato and of course I made THREE versions to taste test. Absolutely delicious and such a treat! Yes this would be considered a second course (like a pasta course). Gnudi is actually the Tuscan word for ‘naked’, essentially, these are naked ravioli (just the filling) that are held together with some semolina or all purpose flour. Be cautious while cooking because gnudi can fall apart if there is not enough flour or semolina added. I usually make sure to test one rolled out ball before rolling the rest. Test just incase you need to add more AP flour or semolina. The amount of flour or semolina needed cannot be determined exactly. Adding more or less flour/semolina is determined by how much water you are able to get out of your ricotta and boiled spinach. You want to add just enough flour and semolina to that is holds together when cooked but remains tender. Details for ALL three versions and clear instructions will be shared on my website by the end of the day! Version 1: Semolina and Spinach (AP flour just for rolling) Version 2: All Purpose Flour and Spinach Version 3: Semolina Coating, Ricotta Interior Ingredients for Version 1 or Version 2 (2 servings) 1/2 pound (225 grams) spinach, boiled and drained 250 grams (1 cup) of ricotta, drained 3/4 cups of grated parmesan 1 large egg 1/2-3/4 cups of all purpose flour OR semolina plus more for coating 1/4 teaspoon of salt 1/2 teaspoon of nutmeg 1/4 teaspoon of black pepper