Description
Delight in these tender Spinach & Ricotta Gnudi, light Italian dumplings made from ricotta cheese and fresh spinach, gently boiled and served in a luscious sage butter sauce. Perfect as a comforting main course with rich Parmesan flavor and a delicate texture.
Ingredients
Scale
Gnudi Mixture
- 1 pound whole milk ricotta cheese, well drained
- 10 ounces fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup all-purpose flour, plus more for dusting
Sage Butter Sauce
- 3 tablespoons unsalted butter
- 6 fresh sage leaves
To Serve
- Additional grated Parmesan cheese
Instructions
- Prepare the Spinach: Bring a large pot of salted water to a gentle boil. Wilt the fresh spinach in a large skillet over medium heat until fully softened, about 2 to 3 minutes. Remove from heat and let cool slightly, then squeeze out excess moisture using a clean kitchen towel or your hands. Finely chop the spinach and set aside.
- Mix Gnudi Dough: In a large bowl, combine the well-drained ricotta cheese, chopped spinach, grated Parmesan, lightly beaten egg, salt, black pepper, and ground nutmeg. Stir until the mixture is smooth and uniform. Gently fold in the flour just until combined, being careful not to overmix.
- Shape the Gnudi: Lightly flour your hands and a tray. Form the dough into small oval dumplings, about the size of a walnut. Place them spaced apart on the floured tray. Let the formed gnudi rest for 15 minutes to firm up before cooking.
- Cook the Gnudi: Carefully drop the gnudi into the simmering salted water in batches, avoiding overcrowding. Cook for 3 to 4 minutes until they float to the surface, indicating they are done. Use a slotted spoon to gently remove them from the water and set aside.
- Prepare Sage Butter: While the gnudi cooks, melt the unsalted butter in a skillet over medium heat. Add the fresh sage leaves and cook until the butter turns golden and fragrant, about 2 to 3 minutes, taking care not to burn the butter.
- Toss Gnudi in Sage Butter: Transfer the cooked gnudi to the skillet with the sage butter. Gently toss to coat them evenly and warm through.
- Serve: Plate the gnudi and sprinkle generously with additional grated Parmesan cheese. Serve immediately for best texture and flavor.
Notes
- Be sure to drain the ricotta cheese well to prevent the gnudi from becoming too soft and falling apart during cooking.
- For extra richness and creaminess, consider adding a spoonful of mascarpone cheese to the mixture.
- Gnudi can be made ahead and refrigerated for several hours before cooking; just rest them covered in the fridge.
- Handle the gnudi gently throughout shaping and cooking to maintain their delicate texture.
