Ricotta and Spinach Gnudi Recipe

Introduction

Ricotta and spinach gnudi are light, pillowy Italian dumplings that make a delightful alternative to traditional gnocchi. With a creamy filling and delicate texture, they pair perfectly with a simple browned butter sauce for an elegant yet approachable meal.

Ingredients

• 12 oz ricotta
• 12 oz spinach (weight after thick stems removed)
• 1 egg
• 2 oz all-purpose flour (a little under 1/2 cup)
• 1 oz parmesan, finely grated (around 1/2 cup, lightly packed)
• 1 dash pepper (to taste)

Instructions

1. Step 1: Place the ricotta on a piece of kitchen paper or a clean starch-free dish towel inside a strainer. Cover with another piece of paper and leave to drain excess liquid for about an hour.
2. Step 2: Put the spinach in a bowl and pour boiling water over it. Let it wilt for a couple of minutes.
3. Step 3: Drain the spinach, then place it in a clean dish towel. Squeeze out as much water as possible by wringing and moving it around. Finely chop the spinach and squeeze again if needed to remove extra moisture.
4. Step 4: Pat the ricotta dry to remove drained liquid, then combine it in a bowl with the chopped spinach, egg, flour, parmesan, and pepper. Mix thoroughly, cover, and refrigerate for 1 to 2 hours to let the mixture firm up.
5. Step 5: Prepare a baking sheet lined with parchment paper dusted with flour. Fill a small bowl with cold water for dampening your hands.
6. Step 6: Using a tablespoon measure, scoop the mixture and roll it into balls with slightly damp hands. Place the balls on the prepared baking sheet. Work quickly to keep the mixture from becoming too warm and sticky, moistening your hands as needed.
7. Step 7: Chill the gnudi for a couple of hours if time allows, or cook them immediately.
8. Step 8: Bring a wide, shallow pan of water to a boil over high heat. Add a few gnudi at a time, keeping the water boiling.
9. Step 9: When the gnudi rise to the surface, remove them with a slotted spoon to a bowl lightly coated with oil. Repeat in batches until all gnudi are cooked.
10. Step 10: Serve the gnudi with browned butter. To make browned butter, melt about 3 1/2 oz (100 g) butter over medium heat until it develops a nutty aroma and golden brown color. Add 3 to 4 chopped sage leaves to the butter for an aromatic finish.

Tips & Variations

• Make sure to squeeze the spinach thoroughly to avoid watery gnudi that can fall apart while cooking.
• Use slightly damp hands when shaping to prevent sticking without adding extra flour.
• Try adding a pinch of nutmeg to the mixture for a warm, spiced flavor.
• If you want a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that behaves similarly.

Storage

Store uncooked gnudi on the parchment-lined tray, covered loosely with plastic wrap, in the refrigerator for up to 2 days. Cooked gnudi keep well in an airtight container in the fridge for up to 3 days. Reheat gently in boiling water until warmed through or sauté briefly in browned butter to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze ricotta and spinach gnudi?

Yes, you can freeze gnudi before cooking. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. Cook from frozen by adding them directly to boiling water, allowing a bit more time to cook.

What can I serve with gnudi besides browned butter?

Gnudi go well with simple tomato sauce, pesto, or a light cream sauce. They also pair nicely with roasted vegetables or a fresh salad for a complete meal.

Ricotta and Spinach Gnudi Recipe

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Delicate and pillowy ricotta and spinach gnudi, light Italian dumplings made from a simple mixture of ricotta, fresh spinach, egg, flour, and parmesan. These gnudi are boiled until they float, then served best with a nutty browned butter and sage sauce, creating a perfect balance of creamy, fresh, and savory flavors.

• Author: Clara
• Prep Time: 1 hour 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 20 gnudi dumplings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Gnudi

• 12 oz ricotta cheese
• 12 oz fresh spinach (weight after thick stems removed)
• 1 large egg
• 2 oz all purpose flour (a little under 1/2 cup)
• 1 oz finely grated parmesan cheese (approximately 1/2 cup, light packed)
• 1 dash freshly ground black pepper (to taste)

Browned Butter Sauce

• 3 1/2 oz (100g) unsalted butter
• 3–4 fresh sage leaves, chopped

Instructions

1. Drain Ricotta: Place the ricotta on a piece of kitchen paper or a clean starch-free dish towel in a strainer. Cover with another piece of kitchen paper and let it drain excess liquid for around one hour to prevent soggy gnudi.
2. Wilt Spinach: Put the spinach in a bowl and pour boiling water over it. Leave for a couple of minutes to wilt the spinach without fully cooking it.
3. Drain and Chop Spinach: Drain the spinach thoroughly and transfer it to a clean dish towel. Squeeze out as much water as possible by twisting and pressing. Finely chop the spinach and squeeze again if unsure it’s dry enough, ensuring you remove all excess moisture.
4. Mix Gnudi Dough: Pat dry the ricotta to remove any remaining moisture and place it in a mixing bowl. Add the chopped spinach, egg, flour, parmesan, and a dash of black pepper. Mix well until everything is fully combined. Cover the bowl and refrigerate for at least one hour, ideally two, to let the mixture firm up.
5. Form Gnudi Balls: Prepare a baking sheet lined with parchment paper and sprinkled lightly with flour. Fill a small bowl with cold water to moisten your hands. Take spoonfuls of the mixture (about one tablespoon each) and, with slightly damp hands, gently roll each portion into a ball. Place the formed gnudi on the prepared baking sheet. Work quickly and keep hands damp to prevent stickiness.
6. Optional Chill: If time allows, chill the shaped gnudi on the baking sheet for a couple of hours before cooking. This helps them hold their shape better during cooking.
7. Boil Gnudi: Bring a wide, shallow pan of water to a rolling boil. Carefully add a few gnudi at a time, maintaining a high boil throughout cooking. When the gnudi float to the surface, they are cooked.
8. Drain and Keep Warm: Use a slotted spoon to remove the cooked gnudi and transfer them to a bowl lightly coated with oil to prevent sticking. Continue cooking remaining gnudi in batches.
9. Prepare Browned Butter Sauce: In a skillet, melt the butter over medium heat. Let it cook until it develops a nutty aroma and turns a gentle brown color. Add the chopped sage leaves to infuse the butter with flavor, cooking for another minute.
10. Serve: Plate the gnudi and spoon the browned butter and sage sauce over them. Serve immediately for a delightful, comforting meal.

Notes

• Draining the ricotta and squeezing the spinach thoroughly are crucial to prevent watery gnudi that may fall apart.
• Chilling the dough before shaping helps it hold together better during cooking.
• Use a slotted spoon to handle the gnudi gently and avoid breaking them.
• Browned butter with sage adds a wonderful nutty and herbal flavor complementing the delicate gnudi.
• You can substitute spinach with other leafy greens like chard or kale, but be sure to prepare them similarly.
• For gluten-free option, substitute all-purpose flour with gluten-free flour blends.

Keywords: ricotta gnudi, spinach gnudi, Italian dumplings, homemade gnudi, gnudi recipe, browned butter sauce, sage butter sauce, light Italian pasta, vegetarian Italian dish