Spinach Gnudi (aka naked ravioli) gluten free- test

spinach 300 g/ balls 14 g

300-500 grams fresh spinach, blanched, drained & chopped (used 300g in photo)

1 cup whole milk ricotta cheese
1 egg

1/2 cup grated Parmesan
1/4 tsp freshly grated nutmeg
2 teaspoons salt

3/4 cup brown rice flour (plus extra for rolling the balls in) 
1/4 cup  tapioca flour
1 teaspoon xanthan gum

Marinara Sauce to bake them in.

Blanch drain the spinach.

In a food processor add all the ingredients but the spinach and pulse to combine. 

Add in the spinach and pulse until the spinach is chopped to the size you desire. 

Next, spoon out the amount for the desired size balls. 

I made the balls in the photo 14g and next time i want them smaller and i am going to try 10g. 

Whichever size desired remember the balls puff up and become larger. 

In a pot of boiling salted water place the balls in and boil for 4 minutes. 

Do not over crowed. 

When the balls come out use some olive oil to help keep them from sticking or put them straight into the marinara sauce. 

To serve place the balls into the sauce and bake for 30 minutes at 300 to heat thru. 

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Test for next batch: for an appetizer for a pot luck

After boiling and placing some olive oil on them and place them in the airfryer for 

X? time and toast them on the outside and then serve them with a hot marinara sauce. 

10g balls