Spinach and ricotta gnudi with brown butter sauce

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

Traditional Italian recipe: Spinach and ricotta gnudi with brown butter sauce.

Course first course

Cuisine traditional Italian, vegetarian

Keyword dumpling recipe, gnocchi recipe, parmesan, ricotta cheese, spinach, traditional Italian

Prep Time 30

Cook Time 5

Total Time 45

Servings person(s)

Calories 222kcal

Ingredients

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

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.