Delicious Spinach and Ricotta Gnudi: A Soft, Savory Italian Delight
Serves 6 | Category: First Courses | Preparation Time: 30 minutes | Cooking Time: 15 minutes
Gnudi, a quintessential Italian dish, combines the rich flavors of spinach and ricotta into soft, delicate dumplings that will transport your taste buds straight to Tuscany. This dish, often referred to as “naked ravioli,” is similar to gnocchi but without the pasta shell, showcasing the creamy, velvety texture of the filling. If you’re looking to create an authentic, flavorful Italian meal that’s sure to impress, this recipe is the one to try.
Hereโs how to prepare this delightful dish step by step, from blanching the spinach to serving them with a rich butter and sage sauce. The process is simple but yields a luxurious result.
Ingredients for Spinach and Ricotta Gnudi
Hereโs everything youโll need for these savory gnudi that are full of flavor and texture:
| Ingredient | Amount |
|---|---|
| Spinach (fresh) | 700g |
| Extra virgin olive oil | 30g |
| Sheep ricotta | 350g |
| All-purpose flour (for the mixture) | 45g |
| Garlic (whole) | 1 clove |
| Parmigiano Reggiano DOP (grated) | 50g |
| Eggs | 58g (1 large egg) |
| Salt | To taste |
| Black pepper | A pinch |
| Nutmeg | To taste |
| All-purpose flour (for dusting) | 50g |
| Butter | 100g |
| Fresh sage leaves | 1 bunch (about 10 leaves) |
| Salt | 1 pinch |
| Black pepper | A pinch |
| Parmigiano Reggiano DOP (grated) | 20g (for finishing) |
Step-by-Step Instructions for Preparing Gnudi
Step 1: Prepare the Spinach
Start by washing the spinach thoroughly to remove any dirt or grit. Once clean, gently dry them by patting them with a paper towel or using a salad spinner. Heat the extra virgin olive oil in a large skillet or pan over medium heat. Add the garlic clove and sautรฉ it for a minute to infuse the oil with its aroma.
Once the garlic is fragrant, add the spinach to the pan. Toss the spinach to coat it in the olive oil and garlic, and cook it for a few minutes until it wilts down completely. Stir occasionally to ensure even cooking.
Step 2: Drain Excess Liquid from Spinach
After the spinach has wilted and released some moisture, transfer it to a fine mesh colander set over a large bowl. Use a spoon or spatula to press the spinach gently, helping it release any excess water. The goal is to make sure the spinach isn’t watery, as too much moisture will affect the texture of the gnudi.
Set the drained spinach aside to cool while you work on the ricotta.
Step 3: Drain the Ricotta
Just like the spinach, the ricotta needs to be drained to remove any excess liquid. Place the ricotta in another colander lined with a clean kitchen towel or cheesecloth and allow it to drain for a few minutes.
Step 4: Make the Gnudi Mixture
Once both the spinach and ricotta have been drained properly, place them in a large mixing bowl. Use a fork to mash and combine the ingredients until you have a smooth mixture. Season with salt, black pepper, and freshly grated nutmeg to taste. Stir in the grated Parmigiano Reggiano and the egg, mixing everything together until it forms a cohesive dough.
Step 5: Shape the Gnudi
Now itโs time to form the gnudi. Take small portions of the spinach and ricotta mixture (approximately 18-20g each) and roll them into small balls, gently flattening each one into a disc shape. After shaping the gnudi, lightly dust them in flour to prevent sticking.
Step 6: Boil the Gnudi
In a large pot, bring salted water to a boil. Once itโs boiling, carefully drop the gnudi into the water, working in batches if necessary to avoid overcrowding. Cook the gnudi for about 3-5 minutes, or until they float to the surface of the water. Once they are floating, they are ready to be removed with a slotted spoon. Set them aside on a plate or tray.
Step 7: Make the Butter and Sage Sauce
While the gnudi are cooking, prepare the sauce. In a large pan, melt the butter over medium heat. Once the butter has melted, add the fresh sage leaves and let them infuse the butter, turning the heat to low. Let the butter cook gently for a few minutes, until the sage is crisp and the butter is golden and aromatic.
Step 8: Combine the Gnudi with the Sauce
Once the gnudi are cooked and drained, carefully transfer them to the pan with the butter and sage sauce. Gently toss the gnudi in the sauce, making sure they are coated evenly. Be careful not to stir too vigorously, as the gnudi are delicate and may break apart. A gentle shake of the pan should do the trick.
Step 9: Plate and Serve
Once the gnudi are well-coated in the sage butter sauce, transfer them to plates. Sprinkle over some extra Parmigiano Reggiano and a light dusting of black pepper for added flavor.
Serve your gnudi immediately while they are still warm, and enjoy this melt-in-your-mouth, savory Italian dish!
Nutritional Information for Spinach and Ricotta Gnudi (per serving)
Hereโs a rough breakdown of the nutritional content per serving of this delicious dish. Keep in mind that the exact values may vary depending on specific brands of ingredients used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 16g |
| Carbohydrates | 32g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Fat | 18g |
| Saturated Fat | 7g |
| Cholesterol | 95mg |
| Sodium | 380mg |
| Calcium | 300mg |
| Iron | 4mg |
Pro Tips for Perfect Gnudi:
- Draining the Ingredients: Itโs crucial to drain both the spinach and ricotta thoroughly. If they retain too much moisture, your gnudi will become too wet and sticky, making them harder to shape and cook.
- Shaping the Gnudi: If the mixture feels too sticky to handle, lightly dust your hands with flour. However, be careful not to add too much flour, as it can make the gnudi heavy.
- Sage Butter Sauce: The sage butter is what gives the gnudi a rich, fragrant finish. If you prefer a lighter option, you can substitute the butter with olive oil.
- Freezing Gnudi: If you have leftovers, gnudi can be frozen before boiling. Simply place them on a baking sheet in a single layer, freeze them for a few hours, and then transfer them to a freezer bag. When ready to cook, just drop them straight into boiling water from the freezer.
Conclusion:
Gnudi is a simple yet elegant dish, perfect for any occasion. The soft ricotta and spinach mixture, combined with the nutty Parmigiano Reggiano and the fragrant sage butter, creates a flavorful and satisfying meal that will surely become a family favorite. Serve it as a main course or as part of a multi-course Italian dinner โ either way, itโs guaranteed to impress!
For more delicious and authentic Italian recipes like this one, head to Love with Recipes for all the inspiration you need to make your next meal unforgettable.
