Spinach & Ricotta Gnudi

Simple but delizioso - that’s my Spinach & Ricotta Gnudi  (in some parts of Italy they are also called Malfatti).

Gnudi originate from Tuscany & are basically a ravioli filling made without pasta. These are a favourite in my household as they are super-quick to make.

You do add a bit of plain flour to the mixture as you would with potato gnocchi, but the key to making your gnudi as light as possible, with a melt-in-the-mouth texture, is only to add a small amount of flour. Another key tip is to ensure that, whether you’re using fresh or frozen spinach, that you squeeze out all the water before finely chopping it. Removing the additional liquid also applies to the ricotta if it’s particularly moist.

Getting the right texture is so important. As a result, I normally add the flour bit by bit then cook one to test it & then only add more flour if needed before forming the rest of the gnudi. Remember, the less flour you use the lighter your gnudi will be.

I like to form my gnudi so they are quenelle shaped, but you can also make them into the traditional round shape too. Once formed, I place them on large tray with parchment paper that has a small amount of semolina sprinkled on it. I then leave them in the fridge to firm up.

To cook them you only need to poach the gnudi gently in simmering water until they float to the surface. I serve them with my tomato sauce & lashings of parmesan, but they are equally delicious with a sage butter sauce.

Mangia, mangia! 👩🏻‍🍳

Spinach & Ricotta Gnudi recipe:

500g frozen spinach (will leave about 250g when the water is squeezed out) or 750g of fresh spinach
1 medium shallot - finely chopped
2 tbsps butter
200g ricotta (Gabaldi or from a deli is good)
75g parmesan or pecorino - grated
Generous grating of nutmeg
1 egg
3-4 tbsps plain flour
Seasoning

Makes up to 30

1. If using frozen spinach then defrost before squeezing as much water out as possible, then cook in a little butter for a few minutes. If using fresh spinach then cook in a little water before draining & squeezing the water out.

2. Gently sauté the shallot in melted butter until soft (cook with no colour). Set aside.

3. Chop the spinach with a knife then add it to large bowl with the shallot, ricotta, then sieve in the flour(use only 3 tbsps at this stage). Add the egg, nutmeg, parmesan & mix until well combined. Taste for seasoning.

4. Line a large tray with parchment/baking paper & gently sprinkle a small amount of semolina all over the surface. Take a spoonful of the mixture then form a quenelle shape or round if you prefer. Note - I would cook one or two gnudi at this stage just to test the texture & seasoning & whether you need to add more flour to the mixture before making the rest.

5. Continue making the rest of the gnudi & place on the tray & try to make them the same size. Place in the fridge to firm up & until you are ready to cook them.

6. Bring a large pan of salted water to the boil, then lower the heat to a simmer. Gently place the gnudi in the water in batches – it is important not to overcrowd the pan. When the gnudi come back to the surface, remove with a slotted spoon & place on a plate lined with kitchen paper to drain off the excess water.

7. Serve with a tomato sauce & parmesan cheese on top (that you prepared earlier) or a sage butter sauce.