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Spinach & Ricotta Gnudi

These fluffy, pillow-like dumplings are filled with creamy ricotta and vibrant spinach, providing a satisfying experience that is both light and rich.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Dumpling Ingredients
  • 12 ounces whole milk ricotta Creamy cheese that provides richness.
  • 9 ounces spinach Fresh spinach adds color and nutrients.
  • 1 large egg Binds the ingredients together.
  • 1/2 cup freshly grated parmesan Brings a savory umami flavor.
  • 1/3 cup dried bread crumbs Helps absorb moisture and provide structure.
  • 1/2 teaspoon lemon zest Adds brightness to the flavors.
  • 1/4 teaspoon freshly grated nutmeg Elevates the flavor.
  • 1 teaspoon Diamond Crystal kosher salt Enhances flavor.
  • 1/2 cup all-purpose flour Helps in binding and shaping.
  • 1/4 cup semolina flour Used for dusting and rolling.
Sauce Ingredients
  • 6 tablespoons salted butter Adds richness to the sauce.
  • 2 tablespoons chopped Calabrian chilies Introduces mild heat.

Method
 

Preparation
  1. Start by adding the ricotta to a fine mesh sieve and let it drain for about 15 minutes.
  2. In a large heat-proof bowl, add spinach and cover with boiling water. Let it wilt for 1-2 minutes, then transfer to ice water.
  3. Squeeze excess moisture from the spinach, then chop finely.
  4. In a mixing bowl, combine chopped spinach and drained ricotta. Add the egg, parmesan, breadcrumbs, lemon zest, nutmeg, and salt. Mix until combined.
  5. Gradually add the all-purpose flour and mix until just combined.
  6. Dust a sheet pan with semolina flour. Use a cookie scoop to portion the dough into about 20 gnudi.
  7. Roll each portion into a ball and place in the fridge for at least 1 hour.
Cooking
  1. Bring a large pot of salted water to a rolling boil. Test one gnudi by placing it in the pot; if it floats, let it boil for 1 additional minute.
  2. Cook remaining gnudi, ensuring each floats before removing.
  3. In a sauté pan, melt 2 tablespoons of butter with the chopped chilies over medium heat. Add pasta water to create the sauce base.
  4. Gradually add remaining butter, melting one tablespoon at a time. Add more pasta water if needed for viscosity.
  5. Gently add boiled gnudi to the sauce and toss to coat. Serve immediately.

Notes

Use high-quality ingredients for the best flavor. Chill the gnudi longer for better texture. Test one gnudi before boiling the batch.