"Naked Pasta": Gnudi

This started as an experiment...and turned into a great success! Gnudi or "naked pasta" are light, creamy, and tender drops of deliciousness. A thin egg-white veil encapsulates a flavor explosion in this low-carb delight.

Measurements were "eyeballed" and definitely not exact! Also, cheeses can be varied depending on what you have...but definitely try to include a strong-flavored feta or goat!

Basic Ingredients (these are approximate...so change it up if you like certain ingredients more or less):

*1/2 Tbs. Olive Oil

*2 cloves garlic crushed

*3 cups chopped spinach

*About 1/2 cup crumbled feta

*About 1/4 cup cottage cheese

*About 1/4 cup mozzarella or white cheddar cheese grated

*About 3 Tbs. flour

*Salt and Pepper to taste

*Pinch of nutmeg (about 1/8 tsp.)

*About 3 egg whites (can use egg beaters egg whites)

-Makes about 20 gnudi (serves about 5 peeps).

Instructions:

**Boil a large pot of water and add a bit of salt.

1. In a skillet, heat olive oil (or could use cooking spray).

2. Add chopped garlic and chopped spinach.

3. Wilt the spinach only...do not fully cook. This happens very quickly - about 20 seconds and turn off the heat. Season with salt and pepper and a pinch of nutmeg.

4. Spinach tends to have a lot of moisture, so you want to give it a quick drain. This is simple if you just take a dry paper towel and press it on top of the wilted spinach about 4 to 5 times.

5. Next, add the feta, mozzarella or cheddar, and cottage cheese. Stir into spinach.

6. Add flour until the mixture becomes thick and begins to stick together...about 2-3 tablespoons of flour should do the trick.

7. Now...set up an assembly line with your spinach-cheese mixture, plate of flour seasoned with salt and pepper (maybe a bit of garlic powder), and another dish of egg-whites.

8. Pick up a heaping tablespoon of the spinach-cheese mixture and roll into a ball (it will be crumbly). Roll in flour and then dip in egg-whites to coat.

9. Quickly add each gnudi to your large pot of boiling water gently with a spoon. Cook until gnudi float to the top (about 3-4 minutes). Remove each gnudi with a slotted spoon to a tray lined with paper towels (helps gnudi drain a bit).

To Serve:

The best way to serve this is to is to heat up either a homemade or jarred tomato sauce and place about 1/2 cup in the bottom of shallow pasta bowls (or plates). Place four gnudi on top of the sauce and sprinkle with a bit of parmesan cheese. Buon Appetito!

Difficulty?

Kelly's Kut Rating: Minor injuries

Tasty?

Mmmm-gasms: Renee says 9,500

Looks?

The contrast of the red tomato sauce and green Gnudi gives this dish a nice level of Hotty Hot Hotness.