AuthorKevin PetrizioGnudi, pronounced "nudie" is derived from the idea of it being like the inside of a ravioli. But with no pasta outside. I've adapted a recipe to fit our needs and it is a little different than the traditional way of making them. But they are still tasty!
This recipe works great with frozen, chopped spinach. You can use fresh, just wilt it down and chop it very fine. When spinach is completely thawed place it in the middle of a hand towel and pinch the ends together. Tighten the towel around the spinach and squeeze as much water out of it as possible. Add spinach to a bowl.
Crush the 12 crackers in a zip top bag until they look like fine bread crumbs. I use a rolling pin for this. Don't zip up the bag all the way, just leave a little opening for the air to escape while crushing the crackers. Add to the spinach.
Add cottage cheese to the bowl and mix well.
Taste mixture and season to your taste.
Heat up a small to medium size non-stick pan and add 2 teaspoons of the oil. Medium-low heat should be good.
Using a small scoop or melon baller, scoop out some of the mixture. Should be about the size of a small walnut. Place each on into the pan. I did two batches as I found this easier to manage.
Gently push down on the top to flatten each one a little.
Cook for a minute or two and flip.
Cook for another 1-2 minutes. They should be crusty on the outside and soft on the inside.
Arrange on a plate and spoon some of the tomato sauce over them.
Garnish with a pinch of dried or fresh basil.
This makes 2 servings.
Count each serving as: 1 Protein -- 2 Veggies -- 1 Starch -- 1 Fat
Ingredients
Directions
This recipe works great with frozen, chopped spinach. You can use fresh, just wilt it down and chop it very fine. When spinach is completely thawed place it in the middle of a hand towel and pinch the ends together. Tighten the towel around the spinach and squeeze as much water out of it as possible. Add spinach to a bowl.
Crush the 12 crackers in a zip top bag until they look like fine bread crumbs. I use a rolling pin for this. Don't zip up the bag all the way, just leave a little opening for the air to escape while crushing the crackers. Add to the spinach.
Add cottage cheese to the bowl and mix well.
Taste mixture and season to your taste.
Heat up a small to medium size non-stick pan and add 2 teaspoons of the oil. Medium-low heat should be good.
Using a small scoop or melon baller, scoop out some of the mixture. Should be about the size of a small walnut. Place each on into the pan. I did two batches as I found this easier to manage.
Gently push down on the top to flatten each one a little.
Cook for a minute or two and flip.
Cook for another 1-2 minutes. They should be crusty on the outside and soft on the inside.
Arrange on a plate and spoon some of the tomato sauce over them.
Garnish with a pinch of dried or fresh basil.
This makes 2 servings.
Count each serving as: 1 Protein -- 2 Veggies -- 1 Starch -- 1 Fat
