Description
Soft and pillowy spinach and ricotta gnudi gently cooked and tossed in a rich butter and sage sauce, offering a comforting and elegant Italian-inspired dish.
Ingredients
Scale
- 300 grams fresh spinach, finely chopped
- 400 grams ricotta cheese, well-drained
- 100 grams all-purpose flour
- 60 grams Parmesan cheese, grated
- 2 large eggs
- 60 grams butter
- 8 fresh sage leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a gentle simmer.
- In a mixing bowl, combine spinach, ricotta, flour, Parmesan, eggs, salt, and pepper until just mixed.
- Lightly flour a tray and your hands to prevent sticking.
- Shape the mixture into small oval dumplings and place them on the tray, then chill for 20 minutes.
- Carefully drop the gnudi into simmering water and cook until they float, about 3 to 4 minutes.
- In a skillet, melt butter and add sage leaves, letting them crisp slightly.
- Transfer the cooked gnudi into the skillet, gently toss to coat, and serve warm.
Notes
- Make sure the ricotta is well-drained to avoid overly soft dough.
- Do not overmix to keep the gnudi light and tender.
- Test one dumpling first to check consistency before cooking all.
- Chilling helps the gnudi hold their shape during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 110mg
Keywords: spinach and ricotta gnudi, italian dumplings, ricotta dumplings, spinach gnudi, homemade gnudi