Print

Spinach and Ricotta Gnudi

Spinach and Ricotta Gnudi
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Light and airy Italian dumplings made from creamy ricotta and fresh spinach, served in a classic browned butter and sage sauce.

Ingredients

Scale
  • 10 ounces (285 grams) fresh spinach, cooked and squeezed dry
  • 1 cup (250 grams) whole milk ricotta cheese, drained
  • 1/2 cup (50 grams) Parmesan cheese, finely grated
  • 1 large egg
  • 1/2 cup (65 grams) all-purpose flour, plus extra for dusting
  • 4 tablespoons (60 grams) unsalted butter
  • 6 to 8 fresh sage leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Finely chop the cooked, dry spinach and place it in a medium bowl.
  2. Add the ricotta, parmesan, egg, salt, and pepper; mix until well combined.
  3. Gently fold in the flour until a soft, slightly sticky dough forms.
  4. Roll the mixture into small walnut-sized ovals using floured hands and place on a floured surface.
  5. Bring a large pot of salted water to a gentle simmer.
  6. Cook the gnudi in batches by gently dropping them into the water; they are ready once they float to the surface (about 2-3 minutes).
  7. While they cook, melt the butter in a large skillet over medium heat with the sage leaves until fragrant and slightly browned.
  8. Use a slotted spoon to transfer the cooked gnudi directly into the skillet.
  9. Gently toss to coat in the sage butter and serve immediately.

Notes

  • The spinach must be squeezed extremely dry to prevent the gnudi from falling apart.
  • Avoid a rolling boil; a gentle simmer prevents the delicate dumplings from breaking.
  • Drain the ricotta in a fine-mesh strainer for 30 minutes if it appears watery.

Find it online: https://dishmio.com/spinach-and-ricotta-gnudi/