Gluten-free Gnudi with spinach and cream cheese

Gluten-free Gnudi with spinach and cream cheese
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Time: 1 ora più riposo
Difficulty: Facile

Gnudo that in Tuscany means "naked" because this dish comes from the filling of the tortello. 

Ingredients for 4 people

125 g Frozen spinach
100 g Ricotta di vaccina
20 g gluten-free rice flour  
1 clove of garlic
20 g Grated Parmesan cheese
1 yolk
Extra virgin olive oil 
Salt up 
Black pepper 
Rice flour without gluten

For the cream cheese
200 g of fresh cream
80 g Parmesan cheese 36 months
A pinch of pepper
ground black
To season:
50 g cherry tomatoes cut in half
20 g valerian
4 leaves of Treviso radicchio

Time: 1 hour                              
Difficulty: Easy                     

In a large pot pour 1 liter of water, salt and bring to a boil, then add the spinach and cook.
At the end of cooking, drain the spinach and wait 10 minutes for it to cool before wringing well.In the meantime, in a pan, pour two tablespoons of oil and a clove of garlic and sauté the garlic, then pour the spinach and cook for 5 minutes.
At the end of cooking, blend the ricotta cheese, rice flour, parmesan cheese, egg, salt, pepper, nutmeg until all the ingredients are well mixed.
At this point let the dough rest in a bowl to cool in the fridge for at least 1 hour.
After the period of rest resume the dough of the gnudi, collect gradually a handful and give the shape of a ball slightly crushed. Pass into the flour and place on a tray covered with parchment paper, so as to finish all the dough.

For the cream cheese:

Pour the cream and the rest of the ingredients into a saucepan and cook, stirring for about 10 minutes. When the cream is cooked, place in a bowl.
Steam the gnudi, pour a ladle of cream cheese into the plate, add the gnudi hot and complete with tomatoes cut in half, valerian leaves and radicchio treviso raw.