BAKED GNUDI, TUSCAN RICOTTA AND SPINACH DUMPLINGS
Gnudi are one of the classic dishes of the Tuscan Food Tradition. This is my mum Maria Rosa's recipe that use to bake Gnudi in the oven with a tomato or ragout sauce.
Provided by Nicola Bandini
Categories Main Course
Time 1h15m
Number Of Ingredients 17
Steps:
- First of all, prepare all ingredients.
- Drain the ricotta of the whey. If you need, help yourself with a fork and a strainer.
- If you use fresh spinach, boil them in salted water for about 8/10 minutes. After that, squeeze them very well and chop finely with a knife or scissors.
- Chop the shallot or the onion for the tomato sauce
- Preheat your oven: to 180° degrees C (350° degrees F) if fan oven, otherwise 190° degrees C (375° degrees F) if conventional oven.
SPINACH AND RICOTTA GNUDI
Steps:
- For the gnudi: Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs 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, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve.
- For the porcini puree: To caramelize the shallots, heat a large saute pan over high heat, add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes. Saute the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes. Pour the liquid from the hydrated porcini 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. Reserve until ready to serve.
- To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese.
GNUDI
Provided by Giada De Laurentiis
Categories appetizer
Time 23m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
- Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
- Arrange gnudi on a platter and lightly drizzle with marinara sauce.
GNUDI RECIPE - TRADITIONAL TUSCAN DUMPLINGS WITH SPINACH AND RICOTTA
Gnudi is a classic Tuscan recipe, simple and delicious! The particularity of these Italian dumpling is the smoothness of the dough and the intense flavor thanks to the spinach Ricotta, and Parmigiano-Reggiano cheese. Commonly, Gnudi are tossed with butter and sage and often paired with a simple, fresh tomato sauce. Try them on and let me know: they're an authentic bite of Tuscany!
Provided by Filippo Trapella - philosokitchen.com
Time 35m
Number Of Ingredients 12
Steps:
- BOILING SPINACHFirst, rinse the spinach leaves thoroughly and cook them 5 minutes in boiling water; then raise and pour the vegetables into iced water to stop the cooking and save the bright color. After that, squeeze the spinach a little at a time: it's critical eliminate as much water as possible. Finally, mince the spinach.
- GNUDI DOUGHNow, combine in a bowl the spinach with ricotta, eggs, grated Parmigiano-Reggiano, 7 tbsp of flour, 2 pinches of nutmeg, 2 pinches of black pepper, and 2 pinches of salt. Whisk and knead the mixture until consistent, them store in the fridge covered with plastic wrap for at least 1 hour up to 24 hours.
- BUTTER AND SAGEMelt the butter in a large pan, then sauté the sage over medium heat until the butter starts to become lightly brown.
- GNUDI DUMPLINGSDivide the Gnudi dough into 20 parts, the roll in the flour shaping them into balls. Now, boil the dumplings into boiling water salted with 4.5 tbsp of coarse salt. Cook a couple of minutes then raise with a slotted spoon and season with the butter and sage. Be careful because the Gnudi are very delicate.
- SERVING GNUDIServe Gnudi immediately, with or without a spoon of fresh tomato sauce (here the recipe) and a sprinkle of Parmigiano-Reggiano and black pepper.
RICOTTA & SPINACH GNUDI
Try these light ricotta and herb dumplings from Lina Stores for a classic Italian main. Serve your gnudi with plenty of sauce and parmesan
Provided by Lina Stores
Categories Dinner, Main course
Time 44m
Number Of Ingredients 9
Steps:
- Pour boiling water over the spinach, then leave to cool a little before squeezing out any excess liquid. Chop the spinach finely. Drain and squeeze out any excess water again. Put the spinach in a mixing bowl with the ricotta, egg yolks, breadcrumbs, flour, a grating of nutmeg, a pinch of salt and the cheese. Mix well.
- Scoop up 24 equal-sized lumps of the mixture, using an ice cream scoop if you have one, and shape each one into a log by rolling it between your hands. Lay each log on a baking sheet, then chill for 30 mins, or until needed.
- Bring a large pan of salted water to the boil. Lower the gnudi into the water, turn down to a simmer and cook for 3-4 mins (do this in batches if you need to). Meanwhile, heat the butter in a large frying pan, add the sage and fry until crisp. Drain the gnudi well, then tip into the pan with the sage, along with a good grating of cheese. Swirl everything together, doing it in batches if it's easier. Arrange four gnudi on each serving plate, pour over more of the sauce and scatter with more grated cheese.
Nutrition Facts : Calories 406 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
SPINACH AND RICOTTA GNUDI WITH SAGE BUTTER
These Italian dumplings are essentially ravioli without the pasta covering. For best results, use fresh ricotta cheese, which can be found in Italian markets or specialty stores. Semolina is best for coating the baking sheet; you can substitute flour, but be careful that the gnudi are not absorbing too much of it.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
Steps:
- Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 1 to 2 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth (you should have 1 scant cup).
- Stir together spinach puree, cheeses, salt, pepper, egg yolks, nutmeg, and 2 tablespoons flour in a bowl.
- Mound remaining 1/2 cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that's lightly dusted with semolina. Repeat. Refrigerate, uncovered, for 1 hour or until ready to cook (up to overnight).
- Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, surface, about 7 minutes. Repeat with remaining gnudi.
- Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat until dark golden brown. Stir in chopped sage and the sage leaves. Add a little gnudi cooking water to the sauce to loosen.
- Use a slotted spoon to remove gnudi, shaking off excess water, and transfer to plates. Drizzle with sage butter and sprinkle with Parmigiano-Reggiano. Serve immediately.
GNUDI (RICOTTA AND SPINACH DUMPLINGS)
Gnudi has been described as ravioli filling without the ravioli. It is a variety of gnocchi made with ricotta cheese, a little flour and spinach.
Provided by McCormick Gourmet
Categories Appetizers,
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour, 3 1/2 teaspoons of the Seasoning and nutmeg in small bowl. Mix spinach, eggs, ricotta cheese and 1/4 cup of the Parmesan cheese in large bowl. Stir in flour mixture until well blended. With wet hands, form 1 tablespoon of the mixture into a round dumpling. Lightly coat with additional flour. Place on large baking pan. Repeat with remaining mixture to form about 24 dumplings
- Bring stock, butter, 2 tablespoons of the remaining Parmesan cheese and remaining 1/2 teaspoon Seasoning to simmer in large saucepan. Stir in lemon juice, if desired. Cover. Keep warm on low heat
- Bring large saucepot of lightly salted water to boil. Reduce heat to medium-low. Cook dumplings in batches about 2 minutes or until they float to the surface. Transfer dumplings with slotted spoon to saucepan with stock. Serve dumplings and stock mixture in shallow soup bowls. Sprinkle with remaining 2 tablespoons Parmesan cheese
Nutrition Facts : Calories 301 Calories
GNUDI (RICOTTA GNOCCHI)
I've made potato-basil gnocchi before and successfully frozen it but thought I'd try the gnocchi less travelled... gnudi. Gnudi are ricotta-based gnocchi, and are usually made with spinach. However, I forgot to buy spinach and thought I'd use up some of my bumper crop of basil. These are delicate, delicious, and surprisingly easy. The recipe is very forgiving. The basil is intense and wonderful with these little cheese dumplings. I used a mix of both Genovese and Amethyst basil and the results were purple and green! Serve with butter, pesto, or chopped fresh tomatoes, capers and olives as either a main course or a side dish
Provided by Callinectes Sapidus
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
- Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
- Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
- Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 22.5 g, Cholesterol 111.2 mg, Fat 6.1 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 1042 mg, Sugar 0.6 g
HOMEMADE SPINACH AND RICOTTA GNUDI WITH SAGE BUTTER
These Italian dumplings are essentially ravioli without the pasta covering. For best results, use fresh ricotta cheese, which can be found in Italian markets or specialty stores. Semolina is best for coating the baking sheet; you can substitute flour, but be careful that the gnudi are not absorbing too much of it.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 10
Steps:
- Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 3 to 5 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth (you should have 1 scant cup).
- Stir together spinach puree, egg yolks, cheeses, 2 tablespoons flour, nutmeg, 1 teaspoon salt, and pepper in a bowl.
- Mound 1 cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that's lightly dusted with semolina. Repeat. Refrigerate, uncovered, until ready to cook (up to overnight).
- Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, surface, about 5 minutes. Repeat with remaining gnudi.
- Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat. Stir in chopped sage and the sage leaves. Add 1 1/2 tablespoons gnudi cooking water, reduce heat to low, and cook for 5 minutes. Season with salt and pepper.
- Use a slotted spoon to remove gnudi from water shake off excess water, and transfer to plates. Drizzle with sage butter. Serve immediately.
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5/5 (5)Total Time 30 minsCategory Vegetarian RecipesCalories 129 per serving
- Boil the spinach in very little salted water for about 5 minutes. Then drain them very well, squeezing to drain the water with the help of a fork.
- Chop up the spinach with a knife on a cutting board or with scissors on a plate. Place the spinach in a frying pan with 1 tablespoon of butter and cook them on medium/high heat for 2/3 minutes to flavor.
- Let the spinach cool a little then place them in a large bowl and add the ricotta, stirring with a fork.
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