Spinach Ricotta Gnudi
Spinach Ricotta Gnudi are soft Italian dumplings made with ricotta and spinach.
Ingredients
- 12 ounces whole milk ricotta
- 9 ounces spinach
- 1 large egg
- 1/2 cup freshly grated parmesan
- 1/3 cup dried bread crumbs
- 1/2 teaspoon lemon zest
- 1/4 teaspoon nutmeg
- 1 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/4 cup semolina flour
Calabrian Butter Sauce:
- 6 tablespoons salted butter
- 2 tablespoons chopped Calabrian chilies
Instructions
- Drain ricotta in a sieve for at least 15 minutes (or up to 2 hours if watery).
- Wilt spinach in boiling water for 1–2 minutes, then transfer to ice water.
- Squeeze out all moisture from spinach and finely chop.
- In a bowl, mix ricotta, spinach, egg, parmesan, breadcrumbs, lemon zest, nutmeg, and salt.
- Add flour in two batches and gently mix until combined.
- Dust a tray with semolina flour. Scoop and portion dough into 20 pieces.
- Roll into balls and dust lightly with semolina.
- Chill for at least 1 hour (up to 12 hours).
- Bring salted water to a boil. Test one gnudi first.
- Cook gnudi until they float, then boil for 1 extra minute.
- Remove and let rest briefly.
- For sauce, melt butter with Calabrian chilies over medium heat.
- Add pasta water gradually and whisk into a smooth sauce.
- Toss cooked Spinach Ricotta Gnudi gently in the sauce and serve immediately.
Notes
- Substitute Calabrian chilies with mild chili flakes if needed.