Spinach and Ricotta Gnudi
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
- Finely chop the cooked, dry spinach and place it in a medium bowl.
- Add the ricotta, parmesan, egg, salt, and pepper; mix until well combined.
- Gently fold in the flour until a soft, slightly sticky dough forms.
- Roll the mixture into small walnut-sized ovals using floured hands and place on a floured surface.
- Bring a large pot of salted water to a gentle simmer.
- 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).
- While they cook, melt the butter in a large skillet over medium heat with the sage leaves until fragrant and slightly browned.
- Use a slotted spoon to transfer the cooked gnudi directly into the skillet.
- 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/