recipe gnudi

Photo: Claudia Concas

Italian Spinach and Ricotta Gnudi

Discover how to make traditional Italian spinach and ricotta gnudi, with tips and tricks from Fine Dining Lovers.
 

07 July, 2021
Average: 3.5 (4 votes)

serves for

4

ingredients

Spinach
500g
Goat Milk Ricotta Cheese
300g
All Purpose Flour
45g
Garlic
1 clove
Parmesan Cheese
50g
Large egg
1
Olive oil
i tbsp
Nutmeg
a pinch
Salt and pepper
For the sauce
Butter, soft
100g
Sage
10 leaves
Parmesan Cheese
3 tbsp, grated
Salt and pepper

Ricotta and spinach gnudi is a classic first-course dish from the Tuscan tradition. Typical of the Maremma area, ricotta and spinach gnudi is simply ravioli without wrapping. Some call it gnocchi, but ricotta and spinach gnudi do not contain potatoes. How is gnudi prepared? Here is the traditional recipe, explained step by step.

 

Step 01

gnudi

To prepare the ricotta and spinach gnudi, start by preparing the spinach. Wash and dry it well with a sheet of kitchen paper.

Step 02

gnudi

Heat the garlic clove in a drizzle of oil in a large pan and then add the spinach.

Step 03

gnudi

Let them fry for about 8 minutes and when they are soft transfer them to a colander and press them lightly with a spatula or a wooden spoon so that they lose all their liquid.

Step 04

gnudi

When completely squeezed, finely chop the spinach

Step 05

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Put the ricotta in a colander to make sure that it loses some of its serum. Then mash it with a fork and add it to the spinach. Add salt and pepper.

Step 06

gnudi

Add the flour, Parmesan, and egg, and mix all the ingredients well.

Step 07

gnudi

Form small balls of mixture with your hands. Flour the gnudi and transfer them to a sheet of parchment paper.

Step 08

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Boil the gnudi in boiling salted water for a couple of minutes. Meanwhile, heat the butter with the sage in a pan.

Step 09

gnudi

Drain the gnudi and transfer them to the saucepan to polish them. Sauté them for a couple of minutes and then sprinkle them with grated Parmigiano Reggiano. Serve the gnudi hot.

Variants, origins and curiosities

Of Maremma origin, gnudi is one of the gastronomic symbols of the wonderful Tuscany region. You can add grated lemon zest to the dough to make them fresher and more suitable for the spring season. As for the toppings, in addition to the classic one with butter and sage, the gnudi can also be served on a mirror of fresh tomato sauce. Eat the freshly made gnudi or freeze them on floured trays and dip them still cold in the cooking water at the time of use.

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Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav

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