Spinach and Ricotta Gnudi with Brown Butter
User Reviews
5.0
3 reviews
Excellent
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Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Calories
910 kcal
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Course
Main Course
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Cuisine
Italian
Spinach and Ricotta Gnudi with Brown Butter
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These Spinach and Ricotta Gnudi with Brown Butter are light as air, so flavorful, and perfect for a special occassion. They're simple, delicious, and we're so in love with them!
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Ingredients
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 2 1/2 tbsp lemon juice
- 1/2 cup finely chopped baby spinach
- 1 egg + 1 egg yolk
- 1 tsp salt
- 1/2 cup shredded Parmesan cheese
- 1/4 + 1/8 tsp grated nutmeg
- 1/2 cup + 2 tbsp all-purpose flour
- 1 cup semolina flour
- 6 tbsp unsalted butter
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Instructions
- Line a sieve with two layers of paper towels. Add milk and heavy cream to a heavy-bottomed pot. Bring to a boil and reduce to a simmer. Add lemon juice and use a wooden spoon to continuously stir the mixture until it curdles, it should take about two minutes. Pour mixture into paper towel-lined sieve. Let drain for at least 30 minutes.
- Add spinach to a small dry skillet, turn the heat on medium and heat until spinach begins to wilt, about 30 seconds to one minute. Cool completely.
- Add ricotta, spinach, egg, egg yolk, salt, cheese and nutmeg to a medium bowl. Use a spatula to combine everything. Sprinkle flour on top and gently fold flour in. DO NOT OVER MIX!
- Pour semolina flour on to a small, rimmed baking sheet or shallow bowl. Use a small cookie scoop to form gnudi into balls and then transfer to semolina. Gently coat the entire ball in flour.
- Once all gundi are formed, place in fridge to chill while water comes to a boil. Add water to a large pot and bring to a rapid boil.
- Working in batches, add gundi to boiling water. Cook for 4 minutes. Do not overcrowd the pan, I did it in three batches. Once each batch is done, use a slotted spoon to gently scoop each one out. Transfer to a large plate or platter while the rest finish cooking, and you make the sauce.
- To make the sauce. Add butter to a large skillet. Heat over medium-high until it melts and starts to brown around the edges. Swirl the pan until the butter turns a deep brown and smells nutty. Turn the heat off and let cool slightly.
- Once all the gnudi are cooked, put the pan with the butter back on the stove and add 1/4 cup of the starchy cooking liquid to the butter. Bring the mixture to a simmer and cook for 30 seconds to 1 minute to form sauce. Season with salt. Reduce the heat to low and add the gnudi to the pan. Spoon the sauce on top.
- Transfer to servings dishes and garnish with grated parmesan cheese.
Equipments used:
Nutrition Information
Show Details
Serving
1serving
Calories
910kcal
(46%)
Carbohydrates
70g
(23%)
Protein
22g
(44%)
Fat
60g
(92%)
Saturated Fat
37g
(185%)
Cholesterol
235mg
(78%)
Sodium
894mg
(37%)
Potassium
447mg
(13%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2603IU
(52%)
Vitamin C
5mg
(6%)
Calcium
397mg
(40%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 910 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 910kcal | 46% |
| Carbohydrates | 70g | 23% |
| Protein | 22g | 44% |
| Fat | 60g | 92% |
| Saturated Fat | 37g | 185% |
| Cholesterol | 235mg | 78% |
| Sodium | 894mg | 37% |
| Potassium | 447mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2603IU | 52% |
| Vitamin C | 5mg | 6% |
| Calcium | 397mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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