Gnudi: Tuscan “naked” ricotta and spinach dumplings
Print
Gnudi (ricotta and spinach dumplings)
All the filling of ravioli and none of the pasta: hence “naked”. These soft Tuscan dumplings are lovely with a simple tomato sauce, or with butter, sage and Parmesan.
- Prep Time: 30 minutes
- Draining the ricotta: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4 servings
- Cuisine: Italian
- Diet: Low-Carb, Vegetarian
Ingredients
- 250 g (9 oz) spinach, washed
- 300 g (1¼ cups) ricotta
- 50 g (½ cup) grated Parmesan
- 2 medium eggs
- Nutmeg, salt and pepper
- Flour, for coating
- To serve: a simple tomato sauce, or butter, sage and Parmesan
Instructions
- Put the ricotta in a sieve over a bowl and let it drain in the fridge for a few hours.
- Wilt the spinach in a pan until it shrinks right down and releases plenty of water.
- Wrap it in a clean dish towel and twist it over the sink to squeeze out as much water as you can.
- Chop the spinach finely.
- In a bowl, gently mix the spinach, ricotta, Parmesan and eggs. Season with salt, pepper and a good grating of nutmeg, and mix gently but thoroughly.
- On a floured surface, shape the mixture into balls and roll them in flour to coat well. You should get about 12 dumplings.
- Cook a few at a time in boiling, unsalted water and lift them out with a slotted spoon as soon as they float (about a minute).
- Serve with a simple tomato sauce, or with butter, sage and Parmesan.
Leave a Reply
Want to join the discussion?Feel free to contribute!