Ricotta and Spinach Gnudi with Sage and Parsley

By • March 31, 2014 6 Comments

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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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Comments (6) Questions (1)

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3 months ago Bria Knowles

This sounded delicious but it was an epic fail for me. Waited for them all to pop up in the water, and then transferred to the pan. Browned them all nicely.

Alas - they all still tasted raw and gooey inside and were inedible, even to my husband who is pretty forgiving!

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5 months ago SpaCook

Any reason the flour can't be pulsed in? Would love to avoid dirtying a bowl!

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5 months ago Barb168

Yes, the blog has it as 1 cup parm - https://food52.com/blog...

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6 months ago DDlizzy

Is that one cup grated parm?

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over 1 year ago Emily

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

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over 1 year 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?