Description
Delicate Spinach and Ricotta Gnudi are tender Italian dumplings made from ricotta cheese, spinach, and semolina flour. Lightly boiled and finished in a fragrant lemon-butter sauce with fresh herbs, this rustic dish offers a fresh, comforting twist on traditional gnocchi that's perfect for an elegant yet easy-to-make meal.
Ingredients
Main Ingredients
- 15 oz ricotta cheese
- 3 oz grated Parmesan cheese
- 1 lb chopped frozen spinach, defrosted and drained
- 1/2 cup semolina flour, plus an additional 1/4 cup if needed
- 1 egg
- 1/2 cup all-purpose flour, for dusting and rolling
Sauce Ingredients
- 5 tbsp butter
- 1 lemon, juiced
- 2 tbsp chopped fresh parsley
- 3 tbsp chopped fresh basil
Instructions
- Strain Ricotta: If using a wet or loose ricotta, place it in a fine-mesh strainer or cheesecloth over a bowl and let it drain for a few hours to remove excess moisture, ensuring your gnudi hold together properly.
- Mix Ingredients: In a large bowl, combine the well-strained ricotta, defrosted and thoroughly drained spinach, grated Parmesan, semolina flour, egg, and 1-2 generous pinches of kosher salt. Mix everything thoroughly by hand until fully incorporated into a workable dough.
- Portion and Shape: Using a 1-tablespoon cookie scoop, portion out the mixture into balls about 1-2 tablespoons each. Roll each ball lightly in all-purpose flour, shaking off any excess, and place them on a sheet tray. If the gnudi feel too soft or sticky, incorporate an additional 1/4 cup semolina flour and reshape.
- Refrigerate: Rest the formed gnudi uncovered in the refrigerator for at least 1 hour to help them firm up before cooking.
- Prepare Sauce: Before cooking the gnudi, melt butter gently over low heat in a sauté pan. Once melted, add the lemon juice and a pinch of salt. Keep the sauce warm while cooking the gnudi.
- Cook Gnudi: Bring a large pot of salted water to a gentle simmer. In batches, carefully drop the gnudi into the simmering water. Cook for 3-4 minutes or until they float to the surface and are tender. Remove them gently with a slotted spoon and transfer directly into the lemon butter sauce to coat.
- Finish and Serve: Once all gnudi are cooked and in the butter sauce, add the chopped fresh parsley and basil. Cook together on low-medium heat for 1-2 minutes to infuse the sauce with herbs. Serve the gnudi immediately while warm and tender.
Notes
- Straining the ricotta thoroughly is key to preventing the gnudi from falling apart during cooking.
- If you don’t have frozen spinach, fresh spinach can be used, but it must be cooked, squeezed dry, and finely chopped before mixing.
- Resting the gnudi in the fridge allows them to firm up and helps maintain shape during boiling.
- If the dough feels too wet after mixing, gradually add more semolina flour in small increments to reach the right consistency.
- Serve gnudi immediately as they are delicate and can become mushy if kept too long after cooking.
