Spinach Gnudi
Category
Main Course Side Dish
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- 1 cup whole milk ricotta cheese
- 1 pound frozen spinach, (thawed and squeezed dry)
- 1 cup grated Parmesan
- 2 eggs
- 2 egg yolks
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 5 tablespoons all-purpose flour, (plus 1 cup for coating)
- 1 jar store bought marinara sauce, (heated, or homemade Pomodoro)
- Basil, for topping, optional
Instructions
- 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 5 tablespoons of flour. Form mixture in to small, flattened balls.
- Add the extra cup of flour to a separate small bowl. Dredge the formed gnudi in the cup of flour to coat, tapping off the excess. Slide the coated 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.
- Gently pour the marinara or pomodoro on a platter, or individual serving plates. Arrange gnudi on top. If desired, top with basil and extra Parmesan.
7 comments
Easy recipe and delicious!
Is this supposed to be a meal in itself or served with a pasta?
We call these Malfadi (or malfatti) – badly made. I used to buy ricotta until I visited a cheese maker just outside Marsala who showed me how simple it is to make. Now I make it at home every couple of weeks, in just a few minutes, using any milk in the fridge that might be nearing its expiration date. If you make it yourself, you can adjust the curd size and wetness. Heat a liter of milk in a non-aluminum sauce pan over medium heat, stirring occasionally. Just as it starts to boil, turn off the flame and stir in the juice of one lemon. Allow to sit for 10 minutes. Snow-white curds will form. The longer it sits, the courser the curds will be. Spoon the curds into a strainer lined with cheese cloth suspended over a bowl, and allow the whey to drain until the cheese reaches a desired "wetness." We often stir in a bit of salt and some finely-chopped fresh herbs, bundle the cheesecloth up to form a ball, and let it set in the fridge overnight between two small plates. This squeezes out any remaining moisture and forms a disk of cheese that's perfect served with a salad or as an antipasto. My wife blends our ricotta with orange zest, sugar, and a splash of Cointreau to fill Nalysnyky (Ukranian crepes).
Sounds delicious, but I’d never use frozen spinach. That might help with the possible moisture issue too. I think I’d add a bit of Italian parsley and red pepper flakes. This is a wonderful idea and base recipe to be creative with. I’m thinking about adding a leavener and baking them🤔 Great recipe with so much inspiration!
On the Giada and Bobby episode you say not to add egg whites. But in this recipe you do. Can you please clarify that. Can’t wait to make!
Easy to make and delicious!
I love gnocchi, and I am sure these will be delicious, and relatively simple to make!