Like gnocchi, but made with ricotta as opposed to potato. These are soft quenelles of pure 'naked' joy, the name alluding to the lack of a pasta/ravioli casing. They can also be called "malfatti" (literally "badly formed/made" because their shape can slop rather erratically during the poaching). Gnudi (pronounced 'nyoo-dee', the 'g' is just as silent as the pillowy-ness of these delights) is classically served with a sage brown-butter sauce. —studious_foodie
1 hour 15 minutes
clove of GARLIC
large EGG YOLK
FRESH SAGE leaves
In This Recipe
Blanch the spinach in salty water until wilted but still vividly green. Squeeze the leaves of excess water & chop. Set aside.
Next heat 20g of the butter in a pan and sauté the shallot & garlic. Stir in the spinach.
Plop this into a large bowl and mix in the flour, ricotta, egg yolk, parmesan & lemon zest. Season with the white pepper & sea salt (I use Maldon).
Traditionally these little gnudi are round, but I've gone for a more modernist/ minimised mess approach. So with two tablespoons shape the mixture into large quenelles and place on a tray dusted with flour.
Chill for at least an hour. I would recommend making them in the morning & cooking them later in the day. When ready to serve, bring a large saucepan of salted water to the boil and poach those gnudi for about 3 minutes. Using a slotted spoon fish them out and onto a bed of whatever base you desire (pasta, salad, etc).
While the gnudi are poaching put the leftover 50g of butter into a frying pan. Let melt and then scatter in the sage leaves. By the time they crisp up and the butter browns the gnudi should be done!! Ladle over lovingly & then scoff it.