Ricotta Spinach Gnudi (Naked Ricotta Dumplings)
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.
Adjust Servings
Instructions
- 1
Blanch spinach, squeeze out water thoroughly, and finely chop.
- 2
Mix ricotta, spinach, Parmigiano, yolks, and salt into a dough.
- 3
Add half the flour, adjust consistency, and chill for 20 minutes.
- 4
Shape into small ovals and dust with remaining flour.
- 5
Poach in salted boiling water; once they float, cook 1 extra minute.
- 6
Brown butter with sage, then gently coat gnudi in the sauce.
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