Gnudi alla Fiorentina [Easy Spinach & Ricotta Gnocchi]
Gnudi are a traditional Tuscan dish made from ricotta and spinach, resembling naked ravioli. They offer a delightful blend of creamy and savory flavors.
Equipment
- Colander
- Large pot
- Mixing bowl
- Skillet
Ingredients
- 1 ½ lbs fresh spinach
- 1 ½ cups sheep's milk ricotta
- ⅓ cup all-purpose flour plus extra for dusting
- ½ cup grated Parmigiano Reggiano
- 1 large egg
- Salt to taste
- 1 pinch black pepper
- Nutmeg to taste
- 7 tablespoons butter
- Fresh sage leaves
- Extra Parmigiano Reggiano for serving
Instructions
- Drain Ricotta: Place ricotta in a colander to remove excess liquid.1 ½ cups sheep's milk ricotta
- Cook Spinach: Wash spinach, then wilt in a covered pot for 7-8 minutes on low heat. Drain and cool.1 ½ lbs fresh spinach
- Prepare Filling: Chop spinach finely. In a bowl, mix spinach, well-drained ricotta, salt, pepper, nutmeg, egg, and Parmigiano.1 large egg, Salt to taste, 1 pinch black pepper, Nutmeg to taste, ½ cup grated Parmigiano Reggiano
- Add Flour: Mix in flour for a consistent dough. Form small, slightly flattened balls (about 18-20 g each), and place on a tray. Dust lightly with flour.⅓ cup all-purpose flour
- Boil Gnudi: Boil water in a large pot. Melt butter with sage in a wide skillet. Cook gnudi in boiling water until they float. Transfer them to the skillet.7 tablespoons butter, Fresh sage leaves
- Finish Cooking: Gently rotate the skillet to coat gnudi in butter and sage. Serve hot with extra Parmigiano.Extra Parmigiano Reggiano for serving
Notes
- Gnudi are best eaten fresh. If necessary, store uncooked gnudi in the fridge for up to 12 hours. Cooked gnudi can be kept for one day in the fridge
- Try with fresh tomato sauce instead of butter and sage.
- For a more flavorful spinach, sauté in olive oil and garlic.
- Use cow's milk ricotta for a milder taste.
- Use a wide skillet for tossing the gnudi without breaking them.