Classic Spinach Ricotta Gnudi
Classic Spinach Ricotta Gnudi are delicate Italian dumplings made with creamy ricotta, fresh spinach, Parmesan cheese, and a touch of nutmeg. Soft and tender with a melt-in-your-mouth texture, these rustic Tuscan dumplings are traditionally served simply with butter and sage or a light sauce.
Ingredients
- 1 1/2 cups ricotta
- 4 cups clean spinach
- 1 large egg
- 1 cup flour + 1/2 cup for rolling
- 1/2 cup grated parmesan
- salt and pepper to taste
Instructions
- Clean and blanch the spinach in salted water. Let cool slightly then chop . Place in a colander over a bowl. Let sit in the refrigerator for 15 minutes to drain . Then use your hands to squeeze out as much of the liquid as possible.
- In a bowl, wisk the egg then mix the in the ricotta, spinach, and grated parmesan, slowly add the flour until a soft, slightly sticky dough forms . Salt and pepper to taste.
- With lightly floured hands roll the gnudi into balls roll in flour.
- In a medium stock pot bring salted water to a gentle boil. Cook the gnudi in in batches until they float 2-3 minutes
- Toss with my easy marinara sauce or sage butter. Top with additional grated parmesan and serve immediately.