Gnudi

Method

1. Heat olive oil in a pan and add a clove of garlic.
2. Add the fresh spinach and sauté until wilted.
3. Transfer the wilted spinach to a blender and blend until smooth.
4. In a large bowl, combine the sheep ricotta, black pepper, blended spinach, egg, grated Parmesan, a pinch of salt, and flour. Mix thoroughly.
5. Cut the guanciale into strips and fry in a separate pan until crispy. Remove and set aside.
6. In the same pan used for the guanciale, add a little water to the rendered fat and bring to a simmer.
7. Shape the gnudi mixture into balls using two spoons or wet hands.
8. Gently drop the gnudi into the simmering liquid and cook until they float (about 3–4 minutes).
9. Add the fresh cream to the pan and stir to create a creamy sauce.
10. Serve the gnudi with the sauce and top with the crispy guanciale.