Description
Delicate and pillowy Spinach & Ricotta Gnudi, an Italian vegetarian dish made with ricotta cheese, cooked spinach, and Parmesan, gently boiled and finished with sage-infused butter for a flavorful and comforting main course.
Ingredients
Scale
For the Gnudi
- 1 cup whole milk ricotta cheese
- 1 cup cooked spinach, well-drained and finely chopped
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour, plus extra for dusting
For the Sauce
- 2 tablespoons butter
- 6 fresh sage leaves
Optional
- Additional Parmesan for serving
Instructions
- Prepare the dough: In a large mixing bowl, combine the ricotta, finely chopped cooked spinach, grated Parmesan cheese, egg, salt, ground nutmeg, and black pepper. Stir well until all ingredients are evenly mixed. Gently fold in the flour just until the dough forms a soft but not sticky consistency.
- Shape the gnudi: Lightly flour a clean work surface and your hands. Scoop about a tablespoon of dough, roll it gently into a ball or oval shape, and dust it lightly with flour to prevent sticking. Repeat the process with the remaining dough.
- Cook the gnudi: Bring a large pot of salted water to a gentle simmer. Carefully drop the gnudi into the water in small batches. Cook them until they float to the surface, which takes about 3 to 4 minutes, indicating they are done. Use a slotted spoon to remove them and transfer to a warm plate.
- Make the sage butter: In a small skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter becomes golden brown and aromatic, infusing the sage flavor into the butter.
- Serve: Spoon the fragrant sage butter over the cooked gnudi and serve immediately. Optionally, sprinkle additional Parmesan cheese on top for extra richness and flavor.
Notes
- Thoroughly drain both the ricotta and cooked spinach to avoid soggy gnudi.
- For a deeper flavor, sauté the spinach before mixing it into the dough.
- These gnudi are best enjoyed fresh but can be frozen raw and boiled directly from the freezer when needed.
