Spinach and ricotta gnudi are traditional Italian ravioli without pasta shell (that’s why there are called “naked”) of the Tuscan tradition. These soft and tasty kind of gnocchi with spinach are made with the use of very few ingredients and they are very delicate and soft.
Spinach and ricotta gnudi with brown butter sauce
- 300 g ricotta cheese
- 400 g fresh spinach
- 1 egg
- 70 g of Parmesan cheese
- 0.25 tsp of nutmeg
- 2 tbsp all-purpose flour or more if necessary
- pinch or more of salt and pepper
- 50 g butter
- a few leaves of fresh sage
- flour to form gnudi
Instructions: Spinach and ricotta gnudi with brown butter sauce
- Wash spinach and eliminate the toughest parts. Blanch vegetables in boiling water for about 5 minutes.
- Drain and once cooled down, squeeze to remove excess water, then chop finely.
- Gather in a bowl: spinach with ricotta (that you have previously let drain on a colander for a couple of hours), egg, Parmesan cheese, flour and nutmeg. Add salt and pepper.
- Stir until all the ingredients combine. If the mixture is way too liquid adjust with more flour.
- For creation of gnudi use your generously floured hands to roll small balls. Place gnudi, spaced apart, on a baking tray or large plate covered with more flour.
- Boil a pot of salted water. Cook gnudi until they afloat like gnocchi. Drain, put on a large plate and prepare the sauce.
- In a pan, over very low flame, heat butter and sage. Being careful not to burn sage, wait until butter becomes slightly brown. Add gnudi, raise the flame and cook briefly over medium heat until gnudi become lightly browned. Serve immediately.
lot of love. B.
p.s. If you like traditiona Italian recipes you should check my Spinach and ricotta cannelloni pasta.