Ricotta and Spinach Gnudi

AuthorAlyssa Saltzman
RatingDifficultyBeginner

Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato.

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Yields4 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Ingredients
 1 ¼ cups fresh ricotta
 5 oz spinach
 1 fresh egg yolk
 1 ¼ cups parmesan cheese
 nutmeg
 salt
 7 tbsp butter
 4 cups milk
 ¾ cup flour

Directions
1

Bring a pot of water and a pinch of salt to a rolling boil, and add spinach. Cook for 2-3 minutes. Drain and squeeze out excess water.

2

Mix the ricotta, spinach, egg, 1/4 Cup (50 gr) of grated parmesan, and a pinch of nutmeg. Create a dense filling that you can work with your hands.

3

Flour coat your hands. Take portions of the filling and roll into balls the size of a golf ball.

4

Immerse the “naked” balls ☺ (gnundi) in rapidly boiling water and cook for 10 seconds. Scoop out of the boling water with a hand held sieve.

5

Place the gnudi on a bed of butter, sage and nutmeg, sprinkle generously with grated parmesan

6

Broil in oven for a few minutes (watching closely) toasting until golden.

Ingredients

Ingredients
 1 ¼ cups fresh ricotta
 5 oz spinach
 1 fresh egg yolk
 1 ¼ cups parmesan cheese
 nutmeg
 salt
 7 tbsp butter
 4 cups milk
 ¾ cup flour

Directions

Directions
1

Bring a pot of water and a pinch of salt to a rolling boil, and add spinach. Cook for 2-3 minutes. Drain and squeeze out excess water.

2

Mix the ricotta, spinach, egg, 1/4 Cup (50 gr) of grated parmesan, and a pinch of nutmeg. Create a dense filling that you can work with your hands.

3

Flour coat your hands. Take portions of the filling and roll into balls the size of a golf ball.

4

Immerse the “naked” balls ☺ (gnundi) in rapidly boiling water and cook for 10 seconds. Scoop out of the boling water with a hand held sieve.

5

Place the gnudi on a bed of butter, sage and nutmeg, sprinkle generously with grated parmesan

6

Broil in oven for a few minutes (watching closely) toasting until golden.

Ricotta and Spinach Gnudi