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Gnudi di ricotta e spinaci
Ricotta and spinach dumplings
Gnudi: Tuscan "naked" ravioli of ricotta and spinach in sage butter
ItalianGnudi means "naked", because these Tuscan dumplings are ravioli filling with no pasta around it: ricotta and spinach bound with a little egg, flour and Parmigiano. In Florence and the Mugello they are winter comfort food, served in a pool of butter and sage, or in tomato sauce for a lighter lunch. They should be soft as a cloud and just hold their shape. Parmigiano is made with animal rennet; a vegetarian hard cheese works well. Chef's tip: drain the ricotta in a sieve for an hour and squeeze the spinach bone dry; wet mixtures need too much flour and turn heavy.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the gnudi
- 1 ⅛ lb fresh spinachor 250 g frozen, thawed
- 14 oz ricottawell drained
- 1 egg
- 2 ⅛ oz Parmigiano Reggiano or a vegetarian hard cheesegrated, plus extra to serve
- 1 pinch nutmeggrated
- ½ tsp saltplus extra for the water
- 1 ¾ oz plain flourplus extra for rolling
For the sauce
- 2 ⅛ oz butter
- 10 sage leaves
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Method
0/6 doneStep 1: Wilt 1 ⅛ lb fresh spinach in a covered pan with a splash of water for 3 minutes. Cool, then squeeze it hard in your hands until no more water comes out, and chop finely.
3 minStep 2: Mix the spinach with 14 oz ricotta, 1 egg, 2 ⅛ oz Parmigiano Reggiano or a vegetarian hard cheese, 1 pinch nutmeg, ½ tsp salt and 1 ¾ oz plain flour into a soft paste.
Step 3: Dust a tray with flour. With floured hands, roll the mixture into balls the size of a walnut and roll them lightly in more flour. Chill for 20 minutes to firm up.
20 minStep 4: Test one first: drop it into simmering salted water. If it falls apart, add a spoonful of flour to the mixture. Common mistake: boiling hard; a rolling boil breaks the gnudi. Keep the water just simmering.
Step 5: Cook the gnudi in batches for 3–4 minutes, until they float and feel springy. Lift out with a slotted spoon.
8 minStep 6: Meanwhile melt 2 ⅛ oz butter with 10 sage leaves over a medium heat for 2 minutes, until foaming and nutty. Spoon over the gnudi and serve with extra cheese.
2 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 22 g
- Carbs
- 20 g
- Fat
- 30 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gnudi di ricotta e spinaci take?
- About 40 minutes in total: 30 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of fresh spinach?
- Frozen spinach, thawed and squeezed: about a third of the weight.
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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