Spinach & Ricotta Gnudi
Spinach & Ricotta Gnudi are soft Italian dumplings made with ricotta and spinach.They are boiled until tender and served with a buttery chili sauce.A simple, elegant dish perfect for homemade comfort meals.
Ingredients
- 12 ounces whole milk ricotta
- 9 ounces spinach
- 1 large egg
- 1/2 cup freshly grated parmesan
- 1/3 cup dried bread crumbs
- 1/2 teaspoon lemon zest
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt plus more for boiling
- 1/2 cup all-purpose flour
- 1/4 cup semolina flour
For the Calabrian Butter Sauce:
- 6 tablespoons salted butter
- 2 tablespoons chopped Calabrian chilies
Instructions
- Drain the ricotta in a fine mesh sieve for at least 15 minutes (up to 2 hours if watery).
- Place spinach in a heat-proof bowl and cover with boiling water. Let wilt for 1–2 minutes, then transfer to ice water.
- Squeeze out all excess water from the spinach and chop finely.
- In a large bowl, combine spinach, ricotta, egg, parmesan, breadcrumbs, lemon zest, nutmeg, and salt. Mix gently.
- Add flour in two batches and mix until just combined. Avoid overmixing.
- Dust a tray with semolina flour. Scoop dough into portions and place on tray.
- Roll into balls, dusting lightly with semolina flour.
- Chill for at least 1 hour (or up to 6 hours for best texture).
- Bring salted water to a boil. Test one gnudi first; it should float in about 4 minutes. Cook an additional minute.
- Cook remaining gnudi using the same method.
- For the sauce, melt butter with Calabrian chilies over medium heat. Add pasta water and swirl.
- Gradually add remaining butter, alternating with splashes of pasta water to create a smooth sauce.
- Add cooked Spinach & Ricotta Gnudi to the sauce and gently toss. Serve immediately.
Notes
- Serve with extra parmesan and fresh herbs
- Pair with a light salad or roasted vegetables
- You can swap Calabrian chilies with mild chili paste for less heat