Ricotta Spinach Gnudi Recipes

SPINACH AND RICOTTA GNUDI

Steps:

• In a large skillet over medium heat, warm 1 tablespoon olive oil. Spear 1/2 the garlic clove with the tines of a fork. Place a strainer or colander over a large bowl. When the oil is warm, add half the spinach, cover the skillet with a lid or baking sheet, and cook, stirring every 30 seconds with the forked garlic, until completely wilted, 2 to 3 minutes. Tip the cooked spinach into the strainer or colander to drain.
• Repeat with the rest of the spinach, using the remaining oil and the other 1/2 garlic clove and then adding it to the already cooked spinach. Let cool. Remove the excess water by either squeezing the spinach in your hands, wringing it in a clean kitchen towel, or pressing down on it with the back of a spatula or a spoon. If you're not using baby spinach, roughly chop the spinach.
• In a medium bowl, stir together the ricotta and spinach until well combined. Add the Parmigiano Reggiano, egg, and flour and stir until combined and then season with salt, pepper, and nutmeg to taste.
• Line a rimmed baking sheet with parchment paper and generously dust with flour. Using 2 large spoons (soup spoons work well), take a heaping spoonful of the mixture (about 1 ounce | 30 g) and shape it into miniature egg-shaped dumplings or quenelles by passing it repeatedly between the spoons, turning and smoothing the sides as you do so. (Alternatively, you can use a spoon to scoop up some of the mixture and use floured fingers to gently form it into an oval.) Carefully place it on the floured parchment. You should end up with 20 to 30 gnudi. Dust the gnudi with a little flour, loosely cover with plastic wrap, and set aside in a cool place until ready to cook. (You can refrigerate the gnudi for up to 24 hours before cooking.)
• When ready to cook the gnudi, bring a large saucepan of salted water to a boil. Add the gnudi to the water, reduce the heat, and gently simmer until they rise to the surface, which indicates that they're cooked through, which should happen after 3 to 5 minutes. Using a slotted spoon, carefully lift out the gnudi, let them drain for a moment, and then gently place them back on the baking sheet.
• In a skillet over medium heat, warm the grapeseed oil and fry the sage leaves in batches (6 to 8 at a time) for about 5 seconds. Use tongs or a fork to transfer the sage leaves to paper towels. Rest assured, the sage will crisp as it cools.
• In a large skillet over medium heat, melt the butter along with the reserved sage sprigs. As soon as the butter begins to foam and take on a nutty brown color, add some of the gnudi to the skillet, making sure they're not too crowded. Cook until the gnudi just start to crisp and brown, 1 to 2 minutes. Carefully turn them over and cook on the other side until just browned, 1 to 2 minutes more.
• Divide the gnudi among plates. Arrange the fried sage leaves around the gnudi and, if desired, drizzle with some of the sage butter remaining in the skillet. Sprinkle with Parmigiano Reggiano and serve immediately.

GNUDI

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.

RICOTTA & SPINACH GNUDI

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.

SPINACH AND RICOTTA GNUDI WITH SAGE BUTTER

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 GNOCCHI)

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.