Ricotta Spinach Gnudi (Naked Ricotta Dumplings)
Quick answer
Ricotta spinach gnudi are Italian dumplings made by mixing ricotta cheese with thoroughly squeezed spinach, Parmigiano Reggiano, egg yolks, and a minimal amount of flour...
What makes this special
- Ricotta spinach gnudi are tender Italian dumplings made with cheese and greens instead of dough.
- Squeezing all moisture from spinach is the prerequisite for gnudi holding shape while boiling
- No pasta shell; the ricotta and spinach flavors come through directly as the naked filling
Key ingredients
Core cooking flow
- 1 Blanch 180 g spinach in boiling water for about 30 seconds, then cool it in cold water.
- 2 Put 350 g ricotta, the chopped spinach, 60 g Parmigiano Reggiano, 2 egg yolks, and salt in a bowl.
- 3 Add half of the 90 g flour first and mix until the dough just holds together while staying slightly tacky.
Ricotta spinach gnudi are Italian dumplings made by mixing ricotta cheese with thoroughly squeezed spinach, Parmigiano Reggiano, egg yolks, and a minimal amount of flour, then poaching in salted boiling water. The name 'gnudi' means 'naked' - these are essentially ravioli filling without the pasta shell, so the cheese and spinach flavors come through directly. Removing every bit of moisture from the spinach is the critical step; any residual water weakens the dough and causes the dumplings to fall apart during cooking. Once they float to the surface, one additional minute of poaching yields a pillowy, crumbly texture. A brown butter sauce with sage leaves adds a deep, nutty richness that complements the mild ricotta.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Blanch 180 g spinach in boiling water for about 30 seconds, then cool it in cold water.
Squeeze it very firmly in a cloth until almost no drops come out, then chop it finely.
- 2Season
Put 350 g ricotta, the chopped spinach, 60 g Parmigiano Reggiano, 2 egg yolks, and salt in a bowl.
Mix with a spatula, pressing gently, until the spinach is evenly distributed.
- 3Prep
Add half of the 90 g flour first and mix until the dough just holds together while staying slightly tacky.
If it feels loose or wet, add more flour 1 tablespoon at a time, then chill for 20 minutes.
- 4Prep
Dust your hands and a tray lightly with the remaining flour, then shape the dough into small ovals.
Roll them gently instead of pressing hard, because compacting the mixture makes the gnudi dense.
- 5Season
Keep a wide pot of salted water at a gentle boil, then add the gnudi in batches so they do not hit each other.
Once they float, cook for 1 more minute and lift them out carefully with a slotted spoon.
- 6Finish
Melt 50 g unsalted butter in a pan over medium low heat, add 8 sage leaves, and cook until the butter smells nutty and turns light brown. Add the gnudi, roll them gently to coat, and serve immediately.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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