SPINACH & RICOTTA GNUDI

I think everyone should give this dish a try, even though you need to start preparing the ingredients two days before eating. It’s like a nude ravioli, with no pasta around the filling. The method is ingenious – by leaving the filling in the semolina for 24 hours, a skin is created around the gnudi, almost like a paperthin pasta. Most importantly, these are delicious to eat, and well worth the wait – recipe page 116.