Ricotta Spinach Gnudi

By Ben · cooked up in Sprig

Brown butter and fresh sage transform these cloud-like ricotta dumplings into something magical. The gnudi barely hold together with just a whisper of flour, making them lighter and more delicate than traditional gnocchi. Each bite melts on your tongue while the nutty butter sauce and sharp Parmigiano create layers of richness. A dish that turns any dinner into an intimate Italian evening.

Ingredients

• 1 pound whole milk ricotta cheese, drained
• 10 ounces frozen spinach, thawed and squeezed dry
• 1 large egg, lightly beaten
• 3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour, plus more for dusting

• 6 tablespoons unsalted butter
• 20 fresh sage leaves
• 1/4 teaspoon kosher salt

Instructions

1. Place ricotta in a fine-mesh strainer set over a bowl and let drain for 30 minutes. Squeeze thawed spinach in a clean kitchen towel to remove as much moisture as possible, then finely chop.
2. In a large bowl, combine drained ricotta, chopped spinach, beaten egg, 3/4 cup Parmigiano-Reggiano, nutmeg, salt, and pepper. Mix gently until just combined.
3. Gradually fold in 1/2 cup flour until the mixture just holds together when formed into a ball. The dough should be soft and slightly sticky, not firm.
4. With floured hands, roll the mixture into 1-inch balls and place on a floured baking sheet. You should have about 36 gnudi. Let rest for 15 minutes.

1. Bring a large pot of salted water to a gentle boil. Meanwhile, in a large skillet, melt butter over medium heat and cook until it turns golden brown and smells nutty, about 3-4 minutes.
2. Add sage leaves to the brown butter and fry until crispy, about 1 minute. Season with salt and keep warm on low heat.
3. Working in batches, gently lower gnudi into the simmering water. Cook until they float to the surface, about 2-3 minutes. Using a slotted spoon, transfer directly to the skillet with brown butter.
4. Gently toss gnudi in the sage brown butter for 1 minute to coat. Divide among warmed bowls and generously grate fresh Parmigiano-Reggiano over each serving. Serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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