Gnudi, or delicate ricotta gnocchi, are surprisingly easy to make. Enjoy them with a simple tomato or butter sauce and a sprinkling of Parmesan cheese.
Gnudi (Ricotta Gnocchi)
Gnudi, or delicate ricotta gnocchi, are surprisingly easy to make. Enjoy them with a simple tomato or butter sauce and a sprinkling of Parmesan cheese.
Ingredients
- 16 ounces whole-milk ricotta cheese
- 1 teaspoon extra virgin olive oil
- 8 ounces fresh baby spinach
- 1 large egg room temperature, lightly beaten
- 1 cup grated Parmesan cheese plus more for serving
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg optional
- 2/3 cup all-purpose flour plus more for dusting
- 28 ounces marinara sauce
Instructions
- Line a fine mesh sieve with paper towel; add ricotta. Cover with paper towels; place a saucer on top and a weight, such as a can of beans. Let drain.
- In a large skillet, heat olive oil to medium heat. Add spinach; cook until just wilted, 2-3 minutes. Let cool. Use your hands to squeeze the spinach juice back into the skillet. Transfer spinach to a cutting board; finely chop. Set aside.
- Bring a large pot of salted water to a boil.
- In a large bowl, mix together ricotta, spinach and egg until well-blended. Add Parmesan, garlic, salt, pepper and nutmeg, if desired; mix until thoroughly combined. Add flour; stir gently until a moist mixture forms.
- Place a few tablespoons of flour on a plate. Using a teaspoon, scoop 1-in. balls of dough; roll in between the palm of your hands. Roll in the flour until lightly coated; set aside. Repeat with remaining dough.
- Place skillet with spinach liquid back on the stovetop. Add tomato sauce; heat to medium.
- Add dumplings to the water; lower to a gentle simmer. When the dumplings rise to the top, cook for 2 minutes. Scoop them out with a slotted spoon; transfer to the tomato sauce. Serve in bowls topped with additional Parmesan cheese.
