Spinach Ricotta Gnudi: A Delicious & Easy Recipe

Spinach Ricotta Gnudi, those delicate, pillowy dumplings of Italian comfort, are about to become your new favorite obsession. Forget heavy pasta; these melt-in-your-mouth morsels are lighter than air and bursting with fresh, vibrant flavor. Have you ever dreamt of a dish that’s both incredibly satisfying and surprisingly simple to make? Well, dream no more!

Gnudi, meaning “naked” in Italian, are essentially the filling of ravioli without the pasta wrapping. This rustic dish hails from Tuscany, where resourceful cooks have long celebrated simple, high-quality ingredients. While the exact origins are shrouded in culinary history, gnudi represent the heart of Italian cooking: transforming humble ingredients into something truly extraordinary. They showcase the beauty of fresh ricotta and spinach, allowing their natural flavors to shine.

People adore spinach ricotta gnudi for their incredible texture – a delicate, almost ethereal lightness that contrasts beautifully with the richness of the ricotta. The subtle earthiness of the spinach complements the creamy cheese perfectly, creating a harmonious balance of flavors. Plus, they’re surprisingly easy to prepare, making them a perfect weeknight indulgence or an impressive dish to serve to guests. Get ready to experience a taste of Tuscany in your own kitchen!

Ingredients:

• For the Gnudi:
• 1.5 lbs fresh spinach, thoroughly washed and dried
• 15 oz (about 2 cups) whole milk ricotta cheese, drained very well (see notes below)
• 1 large egg, lightly beaten
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup grated Pecorino Romano cheese, plus more for serving
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/2 cup all-purpose flour, plus more for dusting
• For the Brown Butter Sage Sauce:
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup fresh sage leaves
• Pinch of red pepper flakes (optional)
• Salt and pepper to taste

Preparing the Spinach and Ricotta Mixture:

Okay, let’s get started! The key to amazing gnudi is removing as much moisture as possible from the spinach and ricotta. Trust me, this step is crucial, or you’ll end up with a gloppy mess instead of delicate dumplings.

1. Wilt the Spinach: In a large pot or Dutch oven, add the washed spinach. You don’t need to add any extra water; the water clinging to the leaves after washing is enough. Cook over medium heat, stirring occasionally, until the spinach is completely wilted. This should take about 5-7 minutes. The spinach will release a lot of liquid.
2. Drain the Spinach: Transfer the wilted spinach to a colander lined with cheesecloth or a clean kitchen towel. Let it cool slightly so you can handle it.
3. Squeeze Out the Excess Moisture: This is the most important part! Gather the cheesecloth or towel around the spinach and squeeze out as much liquid as humanly possible. Seriously, keep squeezing! You want the spinach to be almost dry. You can even press down on it with a heavy object to extract more moisture. Discard the liquid.
4. Finely Chop the Spinach: Once the spinach is drained, finely chop it. You can use a knife or a food processor, but be careful not to over-process it into a puree. You want some texture.
5. Drain the Ricotta: While the spinach is cooling and draining, let’s tackle the ricotta. Place the ricotta in a fine-mesh sieve lined with cheesecloth. Set the sieve over a bowl and let it drain in the refrigerator for at least 2 hours, or even better, overnight. This will remove excess whey and prevent the gnudi from being too wet. You can also gently press down on the ricotta with a spoon to help release more liquid.
6. Combine Spinach and Ricotta: In a large bowl, combine the drained ricotta and the chopped spinach. Mix well to ensure they are evenly distributed.

Making the Gnudi Dough:

Now that we have our spinach and ricotta base, it’s time to create the gnudi dough. Remember, we’re aiming for a light and airy texture, so don’t overwork the dough!

1. Add the Egg and Cheese: To the spinach and ricotta mixture, add the lightly beaten egg, grated Parmesan cheese, and grated Pecorino Romano cheese.
2. Season with Spices: Add the freshly grated nutmeg, salt, and black pepper. Mix everything together gently until just combined. Be careful not to overmix, as this can make the gnudi tough.
3. Incorporate the Flour: Gradually add the all-purpose flour, a little at a time, mixing gently after each addition. You want to add just enough flour to bind the mixture together. The dough should be soft and slightly sticky, but not overly wet. You might not need to use all of the flour.
4. Rest the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. This will allow the flavors to meld and the dough to firm up slightly, making it easier to handle.

Forming the Gnudi:

This is where the fun begins! Shaping the gnudi can be a little messy, but don’t worry, it gets easier with practice. The key is to keep your hands and the work surface well-floured.

1. Prepare Your Work Surface: Generously flour a large baking sheet or cutting board.
2. Shape the Gnudi: Take a spoonful of the gnudi dough and gently roll it between your palms to form a small oval or round shape, about 1 inch in diameter. The shape doesn’t have to be perfect; rustic is good!
3. Dust with Flour: Place the shaped gnudi on the prepared baking sheet and dust it generously with flour. Repeat with the remaining dough, spacing the gnudi apart on the baking sheet.
4. Chill the Gnudi: Once all the gnudi are formed, cover the baking sheet with plastic wrap and refrigerate them for at least 30 minutes, or up to several hours. This will help them hold their shape during cooking.

Making the Brown Butter Sage Sauce:

While the gnudi are chilling, let’s make the brown butter sage sauce. This sauce is incredibly simple but adds a ton of flavor to the dish. The nutty aroma of the browned butter combined with the earthy sage is simply divine!

1. Melt the Butter: In a light-colored skillet (so you can see the browning), melt the butter over medium heat.
2. Add the Sage: Once the butter is melted, add the fresh sage leaves.
3. Brown the Butter: Continue to cook the butter, swirling the pan occasionally, until it turns a golden brown color and has a nutty aroma. Be careful not to burn the butter! This process usually takes about 5-7 minutes. Watch it closely!
4. Season the Sauce: Remove the skillet from the heat and season the brown butter sage sauce with salt, pepper, and a pinch of red pepper flakes (if using). Taste and adjust the seasoning as needed.

Cooking the Gnudi:

Now for the final step: cooking the gnudi! They cook very quickly, so keep a close eye on them. You’ll know they’re done when they float to the surface.

1. Bring Water to a Boil: Bring a large pot of salted water to a rolling boil.
2. Cook the Gnudi: Gently drop the gnudi into the boiling water, a few at a time, being careful not to overcrowd the pot.
3. Cook Until They Float: Cook the gnudi until they float to the surface and are heated through, about 2-3 minutes. Once they float, let them cook for another minute to ensure they are cooked through.
4. Remove and Drain: Use a slotted spoon to carefully remove the gnudi from the boiling water and transfer them to a plate lined with paper towels to drain.

Serving the Spinach Ricotta Gnudi:

Finally, it’s time to enjoy your homemade spinach ricotta gnudi! Serve them immediately while they’re hot and tender.

1. Plate the Gnudi: Divide the cooked gnudi among plates.
2. Drizzle with Sauce: Drizzle generously with the brown butter sage sauce.
3. Garnish: Garnish with extra grated Parmesan cheese and Pecorino Romano cheese. You can also add a few fresh sage leaves for garnish.
4. Serve Immediately: Serve immediately and enjoy!

Conclusion:

This Spinach Ricotta Gnudi recipe isn’t just another pasta alternative; it’s a culinary experience waiting to happen. The delicate, pillowy texture combined with the earthy spinach and creamy ricotta creates a symphony of flavors that will tantalize your taste buds. It’s surprisingly simple to make, and the result is a dish that feels both elegant and comforting. Trust me, once you’ve tasted these little dumplings of joy, you’ll understand why I’m so enthusiastic about them.

But why is this recipe a must-try? Beyond the incredible taste and texture, it’s incredibly versatile. It’s a fantastic way to sneak in some extra greens, making it a winner for both kids and adults. Plus, it’s a lighter alternative to traditional pasta dishes, perfect for those looking for a healthier option without sacrificing flavor. The preparation is also relatively quick, making it ideal for a weeknight meal when you’re short on time but still craving something special.

Now, let’s talk serving suggestions and variations! While I personally love serving these Spinach Ricotta Gnudi with a simple brown butter and sage sauce, the possibilities are truly endless. For a richer experience, try a creamy tomato sauce with a sprinkle of Parmesan cheese. If you’re feeling adventurous, a pesto sauce would add a vibrant burst of flavor. You could even toss them with roasted vegetables like butternut squash or zucchini for a heartier meal.

Another variation I highly recommend is adding a touch of lemon zest to the gnudi mixture. The bright citrus notes perfectly complement the spinach and ricotta, adding a refreshing twist. You could also experiment with different cheeses, such as goat cheese or Pecorino Romano, to create a unique flavor profile. And for those who love a little heat, a pinch of red pepper flakes would add a subtle kick.

Don’t be afraid to get creative and experiment with different flavors and textures. The beauty of this recipe is that it’s incredibly forgiving and adaptable to your personal preferences. Whether you’re a seasoned chef or a beginner in the kitchen, I’m confident that you’ll be able to create a delicious and satisfying meal with this recipe.

I truly believe that this Spinach Ricotta Gnudi recipe is a game-changer. It’s a dish that’s both impressive and approachable, perfect for a special occasion or a simple weeknight dinner. It’s a celebration of fresh ingredients and simple techniques, resulting in a culinary masterpiece that you’ll be proud to share with your loved ones.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to embark on a culinary adventure. I’m so excited for you to try this recipe and experience the magic of homemade gnudi.

And most importantly, I want to hear about your experience! Did you try any variations? What sauce did you use? What did your family think? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking!

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