Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
Gnudi are soft ricotta dumplings, so a light touch and well-drained spinach matter. Test one dumpling in simmering water before cooking the batch; if it breaks apart, mix a tablespoon more flour into the remaining mixture.
Ingredients
10 ounces frozen chopped spinach, thawed
1 cup whole-milk ricotta
1 large egg yolk
1/2 cup grated Parmesan, plus more to serve
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3/4 cup all-purpose flour, plus more for shaping
6 tablespoons unsalted butter
8 fresh sage leaves
1 tablespoon lemon juice
Directions
Squeeze thawed spinach firmly in a clean towel until very dry, then chop finely.
Mix spinach, ricotta, egg yolk, Parmesan, salt, pepper, and nutmeg. Fold in flour just until a soft dough forms. Chill for 20 minutes.
Dust a tray with flour. With floured hands, shape the mixture into 20 walnut-size dumplings and place them on the tray.
Bring a wide pot of salted water to a gentle simmer. Cook gnudi in batches for 3 to 4 minutes, until they float and remain intact. Transfer with a slotted spoon.
Melt butter in a large skillet over medium heat. Add sage and cook for 3 to 4 minutes, swirling, until the butter smells nutty and has amber flecks.
Add gnudi and lemon juice and toss gently for 1 minute. Serve with additional Parmesan.
Recipe notes
Variations
Use well-drained cooked chard instead of spinach. If the ricotta is especially wet, drain it in a fine strainer for 30 minutes before mixing. Replace sage with thyme leaves.
Storage and reheating
Refrigerate cooked gnudi in a covered container for up to 3 days. Reheat gently in a skillet with a splash of water until hot throughout. Uncooked shaped gnudi can be frozen on a tray, then transferred to a freezer bag and cooked from frozen.
Gnudi are soft ricotta dumplings, so a light touch and well-drained spinach matter. Test one dumpling in simmering water before cooking the batch; if it breaks apart, mix a tablespoon more flour into the remaining mixture.
Squeeze thawed spinach firmly in a clean towel until very dry, then chop finely.
Mix spinach, ricotta, egg yolk, Parmesan, salt, pepper, and nutmeg. Fold in flour just until a soft dough forms. Chill for 20 minutes.
Dust a tray with flour. With floured hands, shape the mixture into 20 walnut-size dumplings and place them on the tray.
Bring a wide pot of salted water to a gentle simmer. Cook gnudi in batches for 3 to 4 minutes, until they float and remain intact. Transfer with a slotted spoon.
Melt butter in a large skillet over medium heat. Add sage and cook for 3 to 4 minutes, swirling, until the butter smells nutty and has amber flecks.
Add gnudi and lemon juice and toss gently for 1 minute. Serve with additional Parmesan.
Variations
Use well-drained cooked chard instead of spinach. If the ricotta is especially wet, drain it in a fine strainer for 30 minutes before mixing. Replace sage with thyme leaves.
Storage and reheating
Refrigerate cooked gnudi in a covered container for up to 3 days. Reheat gently in a skillet with a splash of water until hot throughout. Uncooked shaped gnudi can be frozen on a tray, then transferred to a freezer bag and cooked from frozen.
Gnudi are soft ricotta dumplings, so a light touch and well-drained spinach matter. Test one dumpling in simmering water before cooking the batch; if it breaks apart, mix a tablespoon more flour into the remaining mixture.
Squeeze thawed spinach firmly in a clean towel until very dry, then chop finely.
Mix spinach, ricotta, egg yolk, Parmesan, salt, pepper, and nutmeg. Fold in flour just until a soft dough forms. Chill for 20 minutes.
Dust a tray with flour. With floured hands, shape the mixture into 20 walnut-size dumplings and place them on the tray.
Bring a wide pot of salted water to a gentle simmer. Cook gnudi in batches for 3 to 4 minutes, until they float and remain intact. Transfer with a slotted spoon.
Melt butter in a large skillet over medium heat. Add sage and cook for 3 to 4 minutes, swirling, until the butter smells nutty and has amber flecks.
Add gnudi and lemon juice and toss gently for 1 minute. Serve with additional Parmesan.
Variations
Use well-drained cooked chard instead of spinach. If the ricotta is especially wet, drain it in a fine strainer for 30 minutes before mixing. Replace sage with thyme leaves.
Storage and reheating
Refrigerate cooked gnudi in a covered container for up to 3 days. Reheat gently in a skillet with a splash of water until hot throughout. Uncooked shaped gnudi can be frozen on a tray, then transferred to a freezer bag and cooked from frozen.
