Gnudi (ricotta dumplings with spinach)

Gnudi are typical Tuscan ricotta and spinach dumplings - a "naked" alternative to filled pasta. Ricotta, fresh spinach and fine spices are made into a creamy dough, formed into small dumplings and cooked briefly in boiling water. Served with melted butter, crispy sage and Parmesan, they combine an airy, creamy consistency, buttery aromas and subtle herbal seasoning. Easy to prepare and full of flavor, this dish is a celebration of Mediterranean lightness - as a sophisticated starter or vegetarian main course.

Print Recipe

Prep Time 30

Cook Time 20

Resting time for the dough 30

Total Time 1 20

Course Appetizer, Main course

Cuisine Italian, Tuscan

Servings Servings

Calories 385 kcal

Cooking utensils

1 Large bowl
1 Pot
1 Skimmer
1 Kitchen knife
1 Cutting board
1 Pan

Ingredients

Dough:

300 g fresh spinach leaves
250 g Ricotta well drained
1 Egg
60 g grated Parmesan or Grana Padano cheese
25 g Flour + Flour for shaping
Salt Pepper
Freshly grated nutmeg

Finish:

60 g Butter
8 -10 sage leaves
Extra parmesan to serve

Preparation

Prepare the spinach:

Wash the spinach, put it in a pan dripping wet and allow it to collapse, squeeze it out well and chop finely.

Gnudi mass:

Thoroughly mix the spinach with the ricotta, egg, Parmesan, flour, salt, pepper and nutmeg.

Forms:

Form small dumplings from the mixture with two spoons, roll in plenty of flour and chill for 30 minutes.

Cooking:

Cook the gnudi in boiling salted water until they float to the top, remove with a slotted spoon.

Finish:

Melt the butter in a pan, fry the sage briefly, toss the gnudi in it and serve with the Parmesan.

Recommended sides:

Tomato salad with red onions
Oven-roasted cherry tomatoes
Fresh ciabatta

Nutritional values per portion

Calories: 385kcalCarbohydrates: 19gProtein: 18gFat: 25g

Keyword Butter, Gnudi, mediterranean, Ricotta, Sage, Spinach, Tuscan, Vegetarian, Vernaccia di San Gimignano

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