Spring

Ricotta and Spinach Gnudi with Sage and Parsley

by:
March 31, 2014
4
3 Ratings
Ricotta and Spinach Gnudi with Sage and Parsley
  • Serves 4
What You'll Need
Ingredients
  • 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
Directions
  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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  • Bria Knowles
    Bria Knowles
  • SpaCook
    SpaCook
  • kzmccaff
    kzmccaff
  • Barb168
    Barb168
Caroline Wright
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

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8 Reviews

Bria K.
Bria K. May 13, 2015
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!
 
SpaCook
SpaCook March 2, 2015
Any reason the flour can't be pulsed in? Would love to avoid dirtying a bowl!
 
kzmccaff
kzmccaff February 18, 2016
Agreed! I'd love to just pulse the flour in. Slowly so it doesn't overwork the flour, but... that extra blow is annoying... I might try this tonight and report back about pulsing in the flour.
 
kzmccaff
kzmccaff February 21, 2016
I did it! Very very slowly as to not overwork the flour, it took 3-4 pulses. I think overall it was a little heavy--maybe less flour next time?--but no second bowl! Success.
 
Barb168
Barb168 March 2, 2015
Yes, the blog has it as 1 cup parm - https://food52.com/blog/10082-ricotta-and-spinach-gnudi-with-sage-and-parsley
 
DDlizzy
DDlizzy February 2, 2015
Is that one cup grated parm?
 
Emily
Emily April 8, 2014
How much parm? It just says "1"...I'm assuming that's 1 cup...?
 
Erica
Erica April 2, 2014
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?