Description
This Spinach & Ricotta Gnudi recipe creates delicate, pillow-like dumplings made from fresh ricotta cheese and spinach, lightly coated with semolina flour, boiled until tender, and served in a rich Calabrian chili butter sauce. These gnudi are a comforting Italian dish that’s easy to make and perfect for a cozy meal.
Ingredients
Scale
Gnudi Dough
- 12 ounces whole milk ricotta
- 9 ounces spinach
- 1 large egg
- 1/2 cup freshly grated parmesan (1 ounce/28 grams)
- 1/3 cup dried bread crumbs (0.75 ounces/21 grams)
- 1/2 teaspoon lemon zest
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon Diamond Crystal kosher salt (plus more for boiling the gnudi)
- 1/2 cup all-purpose flour (2.5 ounces/70 grams)
- 1/4 cup semolina flour (1.25 ounces/35 grams, for dusting and rolling)
Calabrian Butter Sauce
- 6 tablespoons salted butter (3 ounces/85 grams)
- 2 tablespoons chopped Calabrian chilies
- Additional pasta water from boiling gnudi (about 1/2 cup, divided)
Instructions
- Drain the Ricotta: Place 12 ounces of ricotta in a fine mesh sieve suspended over a sink or bowl and let it drain for 15 minutes up to 2 hours depending on moisture content until it becomes firm and holds its shape like a half-inch ball.
- Prepare the Spinach: Submerge 9 ounces of spinach in boiling water for 1-2 minutes until shrunk by half, then immediately transfer to ice water to stop cooking. Squeeze out all moisture from the spinach and finely chop it.
- Mix the Dough: In a large mixing bowl, combine the drained ricotta, chopped spinach, 1 large egg, 1/2 cup parmesan, 1/3 cup dried bread crumbs, 1/2 teaspoon lemon zest, 1/4 teaspoon freshly grated nutmeg, and 1 teaspoon kosher salt, mixing gently but thoroughly.
- Add Flour: Add 1/2 cup all-purpose flour to the mixture in two batches, mixing gently to combine without overworking to avoid toughness.
- Form the Gnudi: Dust a quarter sheet pan with 2 tablespoons semolina flour. Using a 3-tablespoon cookie scoop, portion dough into 20 balls, place them on the pan, and dust with another 2 tablespoons semolina flour. Roll each gnudi into smooth balls, adding more semolina flour as needed. Chill uncovered in the fridge for at least 1 hour, preferably 5-6 hours, up to 12 hours.
- Cook the Gnudi: Bring a large pot of salted water to a rolling boil (use a heaping tablespoon kosher salt). Boil one gnudi first as a test. When it floats, cook for 1 more minute, then remove and drain on a floured towel. Cook the remaining gnudi using the same method.
- Make the Calabrian Butter Sauce: In a large sauté pan over medium heat, melt 2 tablespoons butter with 2 tablespoons chopped Calabrian chilies without browning the butter. Add 1/4 cup reserved pasta water and swirl to combine.
- Finish the Sauce: Gradually add the remaining butter in 1 tablespoon increments, allowing each to melt before adding the next. Add splashes of pasta water as needed to keep the sauce smooth and slightly thickened.
- Toss and Serve: Remove from heat, add the cooked gnudi to the sauce, gently mix to coat, and serve immediately.
Notes
- Gnudi are easier to make than traditional pasta and have a tender, cheesy interior.
- This recipe yields about 20 gnudi; 5-6 per serving is a good side portion, with 8 for a more filling meal.
- The Calabrian butter sauce adds a spicy, flavorful finish, but a pesto sauce is also a great alternative.
- Be sure to squeeze out all moisture from spinach thoroughly to prevent soggy dough.
- Chilling the gnudi before cooking helps develop their texture and shape.
Nutrition
- Serving Size: 5 gnudi
- Calories: 210
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 70 mg
