Description
This Spinach & Ricotta Gnudi recipe is a delightful Italian dish featuring light, pillowy gnudi made from creamy ricotta and fresh spinach, dressed in a rich and spicy Calabrian butter sauce. Perfectly tender gnudi are boiled until they float and then gently coated in a luscious butter and chili sauce, making an easy yet impressive meal that showcases fresh, simple ingredients with bold flavors.
Ingredients
Scale
For the Gnudi
- 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)
- 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)
For the Calabrian Butter Sauce
- 6 tablespoons salted butter (3 ounces/85 grams)
- 2 tablespoons chopped Calabrian chilies
Instructions
- Drain Ricotta: Place the 12 ounces of whole milk ricotta in a fine mesh sieve set over the sink or bowl. Drain for about 15 minutes or up to 2 hours if the ricotta is very watery, until it is firm and can hold its shape in a half-inch ball.
- Prepare Spinach: Put 9 ounces of spinach in a large heat-proof bowl and cover with boiling water to wilt for 1-2 minutes until it shrinks to about half its original size. Transfer immediately to ice water to stop cooking.
- Chop Spinach: Thoroughly squeeze out all water from the spinach and finely chop it on a cutting board.
- Mix Gnudi Dough: In a large bowl, combine the drained ricotta, chopped spinach, 1 large egg, 1/2 cup parmesan, 1/3 cup bread crumbs, 1/2 teaspoon lemon zest, 1/4 teaspoon nutmeg, and 1 teaspoon kosher salt. Mix gently to combine.
- Add Flour: Add 1/2 cup all-purpose flour in two batches, gently mixing just until combined. Avoid overmixing to keep the gnudi tender.
- Shape Gnudi: Dust a quarter sheet pan with 2 tablespoons semolina flour. Using a 3-tablespoon cookie scoop, portion the dough into 20 pieces and place them on the floured pan. Dust the tops with 2 more tablespoons semolina. Roll each portion gently into a ball, adding more semolina as needed. Chill in the fridge uncovered for at least 1 hour and up to 12 hours (5-6 hours is ideal).
- Boil Gnudi: Bring a large pot of water to a rolling boil, heavily salted with kosher salt. Test one gnudi by gently dropping it in. When it floats to the surface (about 4 minutes), boil for an additional minute to set, then remove to a floured dish towel or paper towel. Boil the remaining gnudi in batches the same way.
- Make Calabrian Butter Sauce: Keep the pot of salted water on low heat. In a large sauté pan over medium heat, melt 2 tablespoons salted butter with 2 tablespoons chopped Calabrian chilies without browning. Add 1/4 cup pasta water and swirl to create the sauce base. One tablespoon at a time, add the remaining butter (total 6 tablespoons), allowing each to melt before adding more. Add splashes of pasta water as needed to achieve a smooth, thick sauce.
- Toss Gnudi with Sauce: Remove the pan from heat, add the drained gnudi, and gently toss to coat them evenly in the Calabrian butter sauce. Serve immediately.
Notes
- Gnudi are remarkably simple and forgiving to make, perfect for home cooks looking to try handmade pasta alternatives.
- This recipe yields 20 gnudi; serving sizes vary from 5-6 as a side or 8 for a fuller main dish portion.
- The Calabrian butter sauce adds a spicy, flavorful finish, but gnudi also pair wonderfully with pesto or a simple browned butter sauce.
- Properly draining the ricotta and squeezing out the spinach are crucial steps for the right texture.
- Chilling the gnudi helps them hold their shape and develop a thin pasta-like shell after boiling.
Nutrition
- Serving Size: 4 gnudi
- Calories: 220
- Sugar: 1.5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg
