Spinach Gnudi
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Resting time
15 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
449 kcal
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Course
Main Course
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Cuisine
Italian
Spinach Gnudi
Description
This recipe starts by mixing drained whole milk ricotta cheese with well-squeezed defrosted spinach, egg yolks, grated Pecorino Romano, nutmeg, kosher salt, and black pepper to create a thick, sticky dough. Half a cup of flour is folded in to bind. Individual spoonfuls are dusted and rolled in additional flour to form about 24 gnudi balls, which are chilled briefly before cooking.
The accompanying tomato sauce is prepared by gently cooking chopped onion in olive oil until soft, then adding minced garlic and crushed tomatoes seasoned with oregano, salt, pepper, and a touch of sugar. Fresh basil is stirred in at the end for brightness. The gnudi are boiled and served with this simple sauce and extra grated cheese.
The gnudi have a soft, pillowy texture distinct from traditional gnocchi due to the ricotta base, with mild spinach flavor enhanced by nutmeg and cheese. The sauce complements the dumplings with savory, slightly sweet tomato notes. This makes for a comforting, elegant dish.
Using high-quality ricotta that is not overly wet improves the texture, and draining excess moisture is important. For convenience, a good jarred marinara can be used. Some flour is discarded after coating the gnudi, as only the flour that sticks is considered part of the final dish.
Ingredients
Gnudi:
- 2 cups ricotta cheese whole milk, good quality, drained of excess water
- 1 spinach defrosted and squeezed very dry, frozen, chopped, 10 oz package
- 4 egg large yolks
- 2.5 ounces Pecorino Romano cheese about ⅔ cup) plus extra for garnish, freshly grated, or Parmigiano-Reggiano cheese
- ¼ teaspoon nutmeg grated
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups all-purpose flour divided use
Simple Tomato Sauce:
- 2 tablespoons olive oil
- 1 yellow onion small, chopped
- 3 cloves garlic finely minced
- 1 crushed tomatoes preferably San Marzano, 28 oz can
- ¼ teaspoon oregano dried
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ teaspoon sugar
- ¼ cup basil optional, chopped, fresh
Instructions
- Mix the ricotta, spinach, egg yolks, grated cheese, nutmeg, salt and pepper together in a medium bowl until well combined. Stir in ½ cup flour until a sticky dough forms.
- Pile the remaining cup of flour on a cutting board or plate. Drop a large spoonful of the dough (slightly larger than the size of a walnut) onto the flour and lightly toss it around in the flour until it is coated.
- Gently form the dough into a ball with your hands, shaking off any excess flour. Repeat with the remaining dough. You should have about 24 gnudi in total. Discard the remaining flour or save for another use. Chill the gnudi in the fridge for 15 minutes while you make the sauce.
- To make the sauce, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, 7-8 minutes. Add the garlic and cook another 1-2 minutes, then stir in the tomatoes. Season the sauce with the oregano, salt, pepper, and sugar. Simmer the sauce for a few minutes and then stir in the basil.
- Meanwhile, bring a large pot of salted water to a boil then lower the heat to a simmer. Working in batches, place the gnudi on a slotted spoon and gently lower them into the water. Cook the gnudi until they float to the surface of the water, about 4 minutes. Carefully remove them with a slotted spoon.
- To serve, spoon some tomato sauce onto each plate and place the gnudi on top. Garnish with grated cheese.
Notes
- Use a quality whole milk ricotta, draining excess liquid with cheesecloth for best texture.
- Discard excess flour after coating the gnudi; only the adhered flour counts in the dough.
- A quality jarred marinara sauce can be substituted for the homemade tomato sauce to save time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 3 gnudi and sauce | |
| Calories | 449kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 184mg | 61% |
| Sodium | 912mg | 38% |
| Potassium | 733mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 6467IU | 129% |
| Vitamin C | 17mg | 19% |
| Calcium | 433mg | 43% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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