Spinach and prosciutto gnudi
This recipe is linked to a new series I am writing about Europe’s regional cured meats for Borough Market. An introductory post (on cured meats more generally) can be found here; and the first of two posts about Italian salumi (the one that this is tied to) is here. Have a read and then give these a go!
Gnudi are pillow-light, ricotta-based dumplings that are …
