Spinach Gnudi
Gnudi, a delightful dish I made one time many years ago, and then completely forgot about until recently when I saw my Italian teacher make it with her family on one of her vlogs. I knew I had to try and make it again…and share it too because they are so unique and delicious!
Gnudi are a ricotta based type of dumpling that you boil to cook in the same way as Gnocchi. They cook quickly and are done when they float to the surface of the water. They are lighter and more delicate than Gnocchi though and their taste is rich and elegant. Their texture is often explained as being like the filling to ravioli, a light creamy dream without the pasta wrapping. This makes pretty good sense since Gnudi means “nude” in Italian :) Spinach Gnudi are often finished off in a butter and sage sauce (like below) but they could also go with a simple red sauce like this one >>HERE<<
I have found that the Gnudi recipes in Italy do not include any flour and that the Gnudi recipes coming from the US do. I have tried both versions with US ingredients and have ended up having better luck by adding in a small amount of flour. This could be because of the difference in the ricotta cheese that you get here in the US compared to what you can get in Italy. I have yet to try them in Italy using Italian ingredients. I also haven’t tried to make my own ricotta cheese to see if I can omit the flour. Always something to try next :)
Gnudi can be served right away or made ahead of time and enjoyed later. See notes below.
Spinach Gnudi
THE RECIPE - Make 24 Gnudi
12 oz fresh spinach
1 1/2 cups whole milk ricotta cheese
3/4 cup finely grated parmesan cheese + extra for garnish
1 egg
6 Tbsp. all purpose flour + more for coating (If making GF - substitute with a 1 to 1 all purpose GF flour)
Salt & pepper to taste
HOW TO PREPARE SPINACH GNUDI
Place the ricotta in a fine sieve strainer to get rid of any excess liquid. If you have a bit of time you can let it sit for a couple of hours.
Lightly sauté spinach in a bit of olive oil and a pinch of salt until wilted. You can also steam it with a bit of salt until wilted. When spinach is ready, squeeze out any excess liquid, let cool completely and then chop well.
In a bowl, place the ricotta cheese and then mix in the spinach, parmesan cheese and flour.
Season to taste with salt and pepper and then add in the egg, stir until combined.
4. Place the flour for coating on a plate or low rimmed bowl. Using your hands, roll a spoonful of the Gnudi mixture into a ball and then roll in the flour until coated, set aside on a parchment lined baking sheet.
5. Repeat with the rest of the Gnudi mixture. Each ball should be approx. 1 1/2 inches. This recipe will yield approx 24.
6. Bring a large pot of salted water to a light boil. You do not want the water boiling rapidly or it can break up the delicate Gnudi.
7. Depending on the size of the pot you may want to cook the Gnudi in batches. Drop each Gnudi in one at a time and cook until they float. I like to add on another 30 seconds or so once they have come to the top. The total cooking time should be about 5 min. When done, remove the Gnudi with a slotted spoon and place on a parchment lined baking sheet.
Brown Butter and Sage Sauce
THE RECIPE - Double if making for all 24 Gnudi
4 tablespoons unsalted butter
8 -10 small sage leaves
In a medium skillet, cook the butter with the sage until the butter is fragrant and nutty, about 3 minutes.
Add in the Gnudi and cook until heated through.
Divide the Gnudi between the plates, giving a few of the leaves to each plate and then a final drizzle of the remaining butter in the pan.
Sprinkle with freshly grated parmesan & pepper, serve and enjoy!
Buon Appetito, and remember, these Gnudi definitely go good with wine! :)
Notes on making the Gnudi ahead of time -
Gnudi can be made up to 24 hours ahead of time. Place the rolled, flour covered Gnudi on a parchment lined baking sheet. Sprinkle with a dusting of flour and cover with plastic wrap. Cook like directions above.
If freezing Gnudi for later, Place the rolled, flour covered Gnudi on a parchment lined baking sheet. Sprinkle with a dusting of flour. Freeze the tray until all the Gnudi are frozen solid. Transfer to a freezer bag. When ready to cook. Drop the frozen Gnudi directly into the boiling water. They will take a couple of extra minutes to cook.