Description
Gnudi with Spinach and Ricotta Cheese are tender Tuscan dumplings made with ricotta, spinach, and Parmigiano-Reggiano. Light and creamy, they’re served with a fragrant butter and sage sauce and a sprinkle of toasted pine nuts for a comforting yet elegant Italian dish.
Ingredients
250 g (0.55 lb) spinach or chard (or similar greens)
250 g (0.55 lb) ricotta cheese, well-drained
40 g (8 tbsp) Parmigiano-Reggiano, grated
50 g (6.5 tbsp) flour (plus extra for dusting)
1 egg
Nutmeg, to taste
Salt and pepper, to taste
Butter (for the sauce)
1 sprig sage
1 sprig rosemary
1 sprig marjoram (optional)
Pine nuts, toasted
Instructions
- Drain ricotta thoroughly to remove excess moisture. Blanch spinach in salted boiling water for a few minutes, then transfer to ice water to cool. Squeeze out all excess water and chop finely.
- In a large bowl, combine chopped spinach, ricotta, grated Parmigiano-Reggiano, nutmeg, salt, and pepper. Add the egg and flour, mixing until smooth. If too soft, add a bit more flour.
- Shape into small walnut-sized balls and roll lightly in flour. Arrange on a floured tray and refrigerate for 20 minutes to firm up.
- Meanwhile, melt butter in a saucepan over low heat. Add chopped sage, rosemary, and marjoram (if using) to infuse the butter. In a separate pan, toast pine nuts until golden and coarsely crush them.
- Bring a large pot of salted water to a boil. Gently drop gnudi in batches. When they rise to the surface, cook for another 30 seconds, then remove with a slotted spoon.
- Transfer to a serving dish, drizzle with the herb-infused butter, and top with toasted pine nuts. Finish with freshly ground pepper and grated Parmigiano-Reggiano.
Notes
Ensure ricotta and spinach are well-drained to prevent gnudi from falling apart.
Resting the gnudi in the refrigerator helps them hold their shape during cooking.
For a brighter flavor, add a squeeze of lemon juice to the butter sauce.
Try substituting spinach with chard or kale for a different flavor.
Freeze uncooked gnudi on a tray, then transfer to a bag; cook directly from frozen.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 130mg
