Spinach and Ricotta Gnudi with Tomato-Butter Sauce
User Reviews
4.7
30 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
531 kcal
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Course
Main Course
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Cuisine
Italian
Spinach and Ricotta Gnudi with Tomato-Butter Sauce
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These tender, pillowing dumplings are packed with ricotta cheese and fresh spinach, and served with a velvety tomato-butter sauce.
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Ingredients
Tomato Sauce with Butter and Onion:
- 1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)
- 5 tablespoons unsalted butter
- 1 medium onion peeled and cut in half
- kosher salt
Gnudi:
- 10 ounces spinach leaves no stems, stemmed and rinsed
- 4 cups ricotta impastata or drained whole-milk ricotta
- 1 large egg lightly beaten
- 1 ⅓ cups Tipo 00 or all-purpose flour plus more for tossing gnudi
- freshly grated nutmeg
- kosher salt and freshly ground pepper
Instructions
- To make the sauce: Add tomatoes with their juices, butter and onion to a medium saucepan.
- Uncovered, over medium heat bring the sauce to a simmer then adjust the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, breaking up the tomatoes with a spoon against the side of the pot or gently mashing them with a potato masher. Discard onion, and season with salt if needed. Puree in a blender if you prefer a smoother sauce.
- To make the gnudi: Bring a large pot of water to a boil. Add the spinach leaves and blanch for 1 minute. Remove, let cool, squeeze dry, and finely chop. Measure out 7 ounces of spinach (about ¾ cup packed) and put it in a mixing bowl. Mix in ricotta, egg, the 1 ⅓ cups flour, and nutmeg. Season with salt and pepper and mix thoroughly but gently.
- Put 1 to 2 cups more flour in a pie pan or shallow bowl. Put the gnudi mixture in a pastry bag fitted with a ½-inch plain tip or a ziplock bag with a ½-inch hole snipped from a corner. Pipe ½-inch-diameter balls of the dough into the flour a few at a time. Use the edge of a knife or fork to cut the dough as needed while piping. Gently roll into dumplings in the flour and transfer to a baking sheet coated generously with flour.
- Bring a large pot of salted water to a boil. Drop in the gnudi, quickly return to a boil, and cook until the gnudi float, about 2 minutes, then cook 20 seconds longer. Each dumpling should feel soft, delicate, and slightly springy when pressed with a fingertip, and have a creamy center when bitten. Drain the pasta. Serve with the sauce.
Notes
- Sauce adapted from Essentials of Classic Italian Cooking; Gnudi adapted from Rustic Italian Food
- You can also use tomato puree or diced tomatoes for the sauce, but it will have slightly less texture (especially with the puree). It will also need less simmering time since the tomatoes are already broken down.
Nutrition Information
Show Details
Calories
531kcal
(27%)
Carbohydrates
33g
(11%)
Protein
25g
(50%)
Fat
33g
(51%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
109mg
(36%)
Sodium
742mg
(31%)
Potassium
207mg
(6%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 33g | 11% |
| Protein | 25g | 50% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 109mg | 36% |
| Sodium | 742mg | 31% |
| Potassium | 207mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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