Description
Spinach & Ricotta Gnudi are delicate Italian dumplings made from a creamy mixture of ricotta cheese, fresh spinach, and Parmesan. These soft, tender gnudi are gently boiled until they float and then tossed in browned butter with sage for a fragrant, rich finish. Perfect as a comforting vegetarian main course.
Ingredients
Scale
Gnudi Mixture
- 1 pound whole milk ricotta cheese, drained well
- 10 ounces fresh spinach
- 1 large egg
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup all-purpose flour, plus more for dusting
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking and Serving
- 2 tablespoons unsalted butter
- Optional: sage leaves for serving
Instructions
- Prepare Spinach: Bring a large pot of salted water to a gentle simmer. Add the fresh spinach and cook just until wilted, about 1-2 minutes. Drain thoroughly and squeeze out as much liquid as possible. Finely chop the spinach to incorporate into the gnudi mixture.
- Mix Gnudi Dough: In a large bowl, combine the well-drained ricotta cheese, finely chopped spinach, egg, grated Parmesan, flour, ground nutmeg, salt, and black pepper. Mix gently until just combined, taking care not to overwork the dough to keep it light and tender.
- Shape Gnudi: Lightly flour a clean work surface. Using floured hands, shape the mixture into small, soft balls about the size of a walnut. Place the formed gnudi on a floured tray to keep them from sticking.
- Cook Gnudi: Carefully drop the gnudi into the simmering salted water. Cook for 2 to 3 minutes or until they float to the surface, indicating they are done. Remove them gently using a slotted spoon and let them drain briefly.
- Prepare Butter and Sage: In a separate pan, melt the unsalted butter over medium heat. If using, add sage leaves and cook until the butter is fragrant and just beginning to brown, about 2-3 minutes.
- Toss and Serve: Add the cooked gnudi to the pan with the browned butter and sage. Toss gently to coat them evenly. Serve immediately while warm and fragrant.
Notes
- Ensure ricotta and spinach are very well drained to prevent gnudi from falling apart during cooking.
- If the dough feels too soft or sticky, incorporate an additional tablespoon or two of flour to help it hold shape.
- For a nuttier flavor, use freshly grated Parmesan and brown the butter carefully without burning.
- Serve gnudi immediately as they are best fresh and delicate.
