Scarpetta Chef Scott Conant Shares His Spinach-Ricotta Gnudi Recipe

When stars like Jay-Z, Beyoncé Knowles, Britney Spears andRihanna want top-notch Italian food on various coasts of the country, they frequently dine at Scarpetta. The eatery – which opened its first location in Manhattan in 2008 – is owned by Scott Conant, the host of 24 Hour Restaurant Battle on the Food Network. Scarpetta has since expanded to other major cities: Miami, Toronto, L.A. and at The Cosmopolitan in Las Vegas. The restaurant's Beverly Hills location was even the home of Kim Kardashian's wedding rehearsal dinner in August. Want to stuff your stomach like a star? Conant reveals the ingredients to a dish he cooked for his private dinner party at Gilt City's house in the Hamptons last month. Follow the recipe below:

Spinach and Ricotta Gnudi

Ingredients 1 lb ricotta, sheep's milk 2 eggs, yolks ¼ cup spinach, blanched and chopped fine ½ cup Parmesan 4 tbsp flour 3 tbsp fresh breadcrumbs To taste nutmeg, grated To taste salt To taste pepper Procedure • Mix all the ingredients together & let rest for 10 minutes. • Make two small balls and test cook. Place in boiling water until they float, then shock in ice water. • Taste; if they are too soft and don't hold together, add more flour and test again. • Portion all of the gnudi and roll into balls. • Cook and shock as before, then coat in olive oil and reserve.

To Serve

• Bring a large pot of water to a simmer and add the gnudi. • In a separate sauté pan, take some of the water from gnudi, butter and sage. Bring to a boil over medium heat. • Drain gnudi and toss in pan with the butter and sage, and gently mix until they are coated. • Finish with Parmesan and a drizzle of virgin olive oil. Enjoy!

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