Ben's kitchen / Ricotta Spinach Gnudi
Ricotta Spinach Gnudi
By Ben · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
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
For the Gnudi
- 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
For the Sage Brown Butter
- 6 tablespoons unsalted butter
- 20 fresh sage leaves
- 1/4 teaspoon kosher salt
Instructions
Make the Gnudi
- 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.
- 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.
- 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.
- 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.
Cook and Serve
- 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.
- Add sage leaves to the brown butter and fry until crispy, about 1 minute. Season with salt and keep warm on low heat.
- 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.
- 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
- The key to perfect gnudi is removing as much moisture as possible from both the ricotta and spinach - this prevents them from falling apart during cooking.
- Don't overwork the dough or add too much flour, as this will make the gnudi heavy and dense instead of light and pillowy.
- Keep a bowl of flour nearby while shaping and use a light touch - the gnudi should barely hold together and feel delicate in your hands.
Nutrition (per serving, estimated)
367calories
22gprotein
16gcarbs
25gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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