Ricotta and Spinach Gnudi with Sage and Parsley

By • March 31, 2014 • 2 Comments



Serves 4

  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 cup whole milk ricotta
  • 1 grated Parmesan
  • 3 large egg yolks
  • Kosher salt and freshly ground black pepper
  • Nutmeg, to taste
  • 1 cup type 00 flour or all-purpose
  • 1/2 cup parsley and sage leaves
  • 6 tablespoons salted butter
  1. Combine spinach, ricotta, Parmesan and egg yolks in a food processor. Pulse to combine. Season with salt, pepper and nutmeg. Stir in flour.
  2. Roll small portions of dough into ¾-inch balls (using a small cookie scoop helps) and transfer them to a tray or baking sheet as they are finished. Drop gnudi into boiling salted water and cook until they rise to the top, 3 to 5 minutes.
  3. While gnudi cook, melt butter in a large skillet over medium-high next to pot of water. As gnudi finish cooking, use a slotted spoon transfer them to hot butter in skillet. Add herbs to browning gnudi; cook until gnudi and butter are browned and herbs are crisp, 2 to 3 minutes. Serve browned gnudi with fried herbs and butter.
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4 months ago Emily

How much parm? It just says "1"...I'm assuming that's 1 cup...?

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4 months ago Erica

Can these be frozen before cooking? If so, would you defrost them before cooking, or add them frozen to the boiling water for a few extra minutes?