Best Ricotta Spinach Gnudi Recipes

SPINACH AND RICOTTA GNUDI

Steps:

• For the gnudi: Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again.
• Portion all of the gnudi and roll into balls. Cook in boiling water until they float, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve.
• For the porcini puree: To caramelize the shallots, heat a large saute pan over high heat, add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes. Saute the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes. Pour the liquid from the hydrated porcini mushrooms into the pan. Allow to cook for about 15 minutes.
• Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Reserve until ready to serve.
• To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese.

SPINACH AND RICOTTA GNUDI WITH SAGE BUTTER

Steps:

• Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 1 to 2 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth (you should have 1 scant cup).
• Stir together spinach puree, cheeses, salt, pepper, egg yolks, nutmeg, and 2 tablespoons flour in a bowl.
• Mound remaining 1/2 cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that's lightly dusted with semolina. Repeat. Refrigerate, uncovered, for 1 hour or until ready to cook (up to overnight).
• Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, surface, about 7 minutes. Repeat with remaining gnudi.
• Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat until dark golden brown. Stir in chopped sage and the sage leaves. Add a little gnudi cooking water to the sauce to loosen.
• Use a slotted spoon to remove gnudi, shaking off excess water, and transfer to plates. Drizzle with sage butter and sprinkle with Parmigiano-Reggiano. Serve immediately.

HOMEMADE SPINACH AND RICOTTA GNUDI WITH SAGE BUTTER

Steps:

• Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 3 to 5 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth (you should have 1 scant cup).
• Stir together spinach puree, egg yolks, cheeses, 2 tablespoons flour, nutmeg, 1 teaspoon salt, and pepper in a bowl.
• Mound 1 cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that's lightly dusted with semolina. Repeat. Refrigerate, uncovered, until ready to cook (up to overnight).
• Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, surface, about 5 minutes. Repeat with remaining gnudi.
• Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat. Stir in chopped sage and the sage leaves. Add 1 1/2 tablespoons gnudi cooking water, reduce heat to low, and cook for 5 minutes. Season with salt and pepper.
• Use a slotted spoon to remove gnudi from water shake off excess water, and transfer to plates. Drizzle with sage butter. Serve immediately.

RICOTTA & SPINACH GNUDI

Steps:

• Pour boiling water over the spinach, then leave to cool a little before squeezing out any excess liquid. Chop the spinach finely. Drain and squeeze out any excess water again. Put the spinach in a mixing bowl with the ricotta, egg yolks, breadcrumbs, flour, a grating of nutmeg, a pinch of salt and the cheese. Mix well.
• Scoop up 24 equal-sized lumps of the mixture, using an ice cream scoop if you have one, and shape each one into a log by rolling it between your hands. Lay each log on a baking sheet, then chill for 30 mins, or until needed.
• Bring a large pan of salted water to the boil. Lower the gnudi into the water, turn down to a simmer and cook for 3-4 mins (do this in batches if you need to). Meanwhile, heat the butter in a large frying pan, add the sage and fry until crisp. Drain the gnudi well, then tip into the pan with the sage, along with a good grating of cheese. Swirl everything together, doing it in batches if it's easier. Arrange four gnudi on each serving plate, pour over more of the sauce and scatter with more grated cheese.

GNUDI: RICOTTA-SPINACH DUMPLINGS

Steps:

• Preheat the oven to 400°F. Drain the ricotta well and place it in a bowl. Add the thoroughly dried spinach, half the Parmesan, the eggs, the nutmeg and a large pinch of flower. Mix well and let and let rest for at least 30 minutes. Bring salted water to a rolling boil in a large pot. Using your hands or two spoons, form the ricotta mixture into small dumplings. Dust the dumplings with flour and gently drop them into the salted water. When the dumplings rise to the surface, remove them with a slotted spoon and transfer to an ovenproof dish. Top the dumplings with the melted butter and remaining Parmesan cheese and cook in the preheated oven for 10 to 15 minutes. Garnish with a dollop of your favorite tomato sauce. Serve hot.