Gnudi
Tender Tuscan ricotta and spinach dumplings tossed in sage butter. Essentially the rich filling of classic ravioli cooked 'naked' without the pasta casing.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Fine-mesh sieve
- •Clean tea towel
- •Large mixing bowl
- •Wide saucepan
- •Slotted spoon
- •Wide frying pan
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 32 g
- carbs
- 16 g
- fibre
- 3 g
- protein
- 18 g
- calories
- 420 kcal
Instructions
- 1
Blanch the washed spinach in boiling salted water for two minutes until thoroughly wilted.
- 2
Drain the spinach, cool in cold water, and squeeze out all moisture using a clean tea towel.
- 3
Finely chop the squeezed spinach on a cutting board.
- 4
Mix the drained ricotta, spinach, beaten egg, grated cheeses, nutmeg, salt, and flour in a bowl.
- 5
Shape the mixture into walnut-sized balls using lightly floured hands.
- 6
Roll each dumpling gently in a shallow dish of flour until evenly coated.
- 7
Bring a wide pot of salted water to a gentle simmer over medium heat.
- 8
Melt the butter with fresh sage leaves in a frying pan over low heat until fragrant.
- 9
Drop the gnudi into the simmering water in batches and cook until they float to the top.
- 10
Lift the dumplings out with a slotted spoon and transfer directly into the warm sage butter.
- 11
Toss gently for one minute to coat the dumplings without breaking them.
- 12
Serve immediately with extra grated Parmigiano Reggiano over the top.
Chef's tips
Ensure both the ricotta and spinach are thoroughly dried, as excess moisture will cause the dumplings to disintegrate while boiling. Keep the cooking water at a gentle simmer rather than a rapid rolling boil.
Ingredient substitutions
- fresh spinach → Swiss chard (bietola) or wild greens for an earthier Tuscan flavour
- Pecorino Toscano → additional Parmigiano Reggiano or Grana Padano
Storage
Cooked gnudi are best enjoyed immediately; uncooked shaped dumplings can be refrigerated on a floured tray for up to twelve hours.
Reheating
Warm leftover cooked gnudi gently in a covered frying pan with a knob of butter and a splash of water over low heat.
Common mistakes to avoid
- •Failing to squeeze the spinach completely dry, resulting in soggy dumplings that fall apart.
- •Boiling the water too vigorously, which breaks up the delicate flour coating.
- •Adding too much flour to the mixture, which makes the gnudi dense and rubbery.
Serving suggestions
Cooked Gnudi?
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