Spinach Ricotta Gnudi
Spinach Ricotta Gnudi is a delightful Italian dish featuring delicate dumplings made from ricotta cheese and spinach, lightly dressed in a savory sauce. This dish offers a unique twist on traditional pasta, delivering a melt-in-your-mouth experience that’s both light and satisfying. Perfect for a cozy dinner or a special occasion, Spinach Ricotta Gnudi is sure to impress with its rich flavors and elegant presentation.
Table of Contents
- About Spinach Ricotta Gnudi
- Why You’ll Love This Spinach Ricotta Gnudi
- What Is in This Spinach Ricotta Gnudi
- Key Ingredients
- How To Make Spinach Ricotta Gnudi
- Have It Your Way!
- Nutritional Facts about Spinach Ricotta Gnudi
- Health Benefits
- Other Recipes You’ll Love
- Spinach Ricotta Gnudi Recipe
About Spinach Ricotta Gnudi
Spinach Ricotta Gnudi hails from the rich culinary traditions of Tuscany, Italy. The word “gnudi” means “naked” in Italian, referring to the filling of ravioli without its pasta casing. This dish highlights the simplicity and quality of Italian cooking, emphasizing fresh, high-quality ingredients. Traditionally served in a light butter or tomato sauce, Gnudi has become a beloved classic in Italian cuisine, celebrated for its delicate texture and savory flavors.
Why You’ll Love This Spinach Ricotta Gnudi
- Light and Airy: The ricotta and spinach combination creates a light, melt-in-your-mouth texture.
- Flavorful: Rich in savory flavors from fresh spinach and ricotta cheese.
- Elegant Dish: Perfect for impressing guests at dinner parties or special occasions.
- Versatile: Can be served with a variety of sauces, from simple butter and sage to rich tomato or creamy sauces.
- Nutritious: Packed with protein and vitamins from spinach and ricotta.
What Is in This Spinach Ricotta Gnudi
- Spinach: Fresh spinach, sautéed and chopped finely.
- Ricotta Cheese: The creamy base of the dumplings.
- Parmesan Cheese: Adds a nutty, savory depth.
- Eggs: Helps bind the mixture together.
- Flour: Provides structure to the dumplings.
- Nutmeg: Adds a hint of warmth and complexity.
- Salt and Pepper: Season to taste.
Key Ingredients
- Spinach: Fresh, chopped, and sautéed.
- Ricotta Cheese: Full-fat for the creamiest texture.
- Parmesan Cheese: Freshly grated for the best flavor.
- Eggs: Large, to bind the ingredients.
- All-Purpose Flour: For structure and rolling.
- Nutmeg: Freshly grated for subtle warmth.
- Salt and Pepper: To enhance the flavors.
How To Make Spinach Ricotta Gnudi
Gnudi
- Mix the Ricotta, Spinach, Parmesan, flour, bread crumbs, salt, and Black Pepper together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don’t hold together, add more flour or breadcrumbs and test again.
- Portion all of the Gnudi and roll into balls. Cook in boiling water until they float and then for an additional 2 minutes, and shock in iced water.
Mushroom Puree
- To caramelize the Shallots, heat a large sauté pan over medium heat, add a tablespoon of olive oil along with Red Chili Flakes and then add the Shallots. Stir and allow the Shallots to brown on one side. Add Salt and Black Pepper. Slowly cook until soft and sweet, about 5 minutes. Sauté the mushrooms together with the Shallots until lightly colored and tender, about 4 minutes, and sweat for an additional 3 minutes. Pour the liquid from the hydrated Mushrooms into the pan. Allow to cook for about 15 minutes.
- Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Set aside until ready to serve.
Have It Your Way!
- Sauce Variations: Serve with marinara, Alfredo, or a simple garlic and olive oil sauce.
- Add Protein: Incorporate sautéed mushrooms or crispy pancetta for added flavor.
- Herb Infusion: Add fresh herbs like basil or parsley to the ricotta mixture for extra freshness.
- Gluten-Free Option: Use gluten-free flour to accommodate dietary restrictions.
- Cheese Alternatives: Substitute ricotta with cottage cheese for a different texture.
Nutritional Facts about Spinach Ricotta Gnudi
- Calories: Approximately 250 per serving (4-5 gnudi)
- Protein: 12 grams
- Fat: 15 grams
- Carbohydrates: 15 grams
- Fiber: 2 grams
- Sugar: 2 grams
- Sodium: 300 milligrams
Health Benefits
- High in Protein: Ricotta and Parmesan provide a good source of protein.
- Rich in Vitamins: Spinach is high in vitamins A and C, and iron.
- Bone Health: Parmesan cheese is rich in calcium, supporting strong bones.
- Low Carb Option: Gnudi is a lighter alternative to traditional pasta.
Other Recipes You’ll Love
- Spaghetti All’Assassina (Assassin’s Spaghetti)
- Shiitake Mushroom Wafu Pasta
- Fettuccine Kale Alfredo
- Creamy Gochujang Pasta
- Scissor Cut Noodles Stir Fry
Spinach Ricotta Gnudi Recipe
Spinach Ricotta Gnudi
Spinach Ricotta Gnudi is a delightful Italian dish featuring delicate dumplings made from ricotta cheese and spinach, lightly dressed in a savory sauce. This dish offers a unique twist on traditional pasta, delivering a melt-in-your-mouth experience that's both light and satisfying. Perfect for a cozy dinner or a special occasion, Spinach Ricotta Gnudi is sure to impress with its rich flavors and elegant presentation.
Ingredients
Gnudi:
- 2 lb Whole Milk Ricotta drained in a strainer for at least 2 hours
- ½ cup spinach sautéed and finely chopped
- 1 cup Parmesan grated and more for serving
- ½ cup All Purpose Flour
- ½ cup Panko Breadcrumbs
- 1 Tsp Salt
- ½ Tsp Black Pepper
- 4 Tbsp Butter melted
Mushroom Puree:
- 1 Tbsp. Extra Virgin Olive Oil
- 4 shallots julienned
- 10 oz. Fresh Mushrooms Porcini preferred, or locally available, sliced
- 4 oz Dried Gourmet Mushrooms hydrated, then squeezed dry, liquid reserved
- 1 Tsp Salt
- 1 Tsp Red Chili Flakes
Equipment
Instructions
Gnudi:
- Mix the Ricotta, Spinach, Parmesan, flour, bread crumbs, salt, and Black Pepper together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don’t hold together, add more flour or breadcrumbs and test again.
- Portion all of the Gnudi and roll into balls. Cook in boiling water until they float and then for an additional 2 minutes, and shock in iced water.
Mushroom Puree:
- To caramelize the Shallots, heat a large sauté pan over medium heat, add a tablespoon of olive oil along with Red Chili Flakes and then add the Shallots. Stir and allow the Shallots to brown on one side. Add Salt and Black Pepper. Slowly cook until soft and sweet, about 5 minutes. Sauté the mushrooms together with the Shallots until lightly colored and tender, about 4 minutes, and sweat for an additional 3 minutes. Pour the liquid from the hydrated Mushrooms into the pan. Allow to cook for about 15 minutes.
- Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Set aside until ready to serve.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- Make-Ahead: Prepare the dip mixture in advance and refrigerate. Bake just before serving for best results.
- Serving Suggestions: Pair with pita chips, toasted baguette slices, or fresh vegetable sticks for a variety of textures.
Video
Nutrition
Serving: 1ServingCalories: 450kcal
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Looks delicious! Yum yum 🤤
Thank you.