This is the authentic and traditional spinach and ricotta Gnudi recipe from Tuscany.
Gnudi are naked ravioli: only ricotta and spinach filling, no pasta.
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Ricotta and spinach Gnudi are quite fragile to handle and have a very delicate flavor too.
The best way to season your gnudi is with a sage and butter sauce. But you can also make a simple homemade tomato sauce and add a few tablespoons to your naked ravioli, not more or it will cover the flavors.
Spinach and ricotta Gnudi
- 10 oz spinach leaves 280 gr
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
- 10 oz ricotta cheese 280 gr - (cow milk)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon nutmeg ground
- 1 oz grated parmesan cheese 30 gr + more to garnish
- 1 egg
- 1 oz 00 flour (or all-purpose flour) 30 gr + 3-4 tablespoons to work the dough
- ½ cup butter
- 3-4 sage leaves
- 1 teaspoon salt
Clean and dry the spinach leaves. Peel and crush the garlic clove.
Heat the olive oil in a large pan and brown the garlic. Remove the garlic and add the spinach leaves. Cover and cook, medium heat, until the spinach wilts (about 3-4 minutes).
Place the spinach on a strain and remove as much liquid as possible (help yourself by pressing the leaves with a tablespoon).
Mash spinach with a blender or hand blender (just a few seconds).
Pour the ricotta cheese in a large bowl. Add spinach and mix well. Add salt, black pepper, nutmeg, parmesan cheese, egg (beaten) and flour. Mix well with a wood spoon. Let rest about 5 minutes.
Place 3-4 tablespoons of flour in a bowl. Use your hands to form a 2-3 inches ball of the spinach-ricotta mixture, place it in the flour bowl and flour it completely. Place the ball on a piece of parchment paper. Repeat until you finish the mixture.
Place butter and sage leaves in a large pan and melt over a low heat.
Fill a medium-size pot with water, add a teaspoon of salt and bring to a boil. Carefully place gnudi, one at the time, in the boiling water. As soon as the balls come to the surface, take them from the water using a skimmer and place them in the pan with the melted butter. Season gnudi carefully, by moving the pan in delicate circular movements.
Sprinkle gnudi with grated parmesan and serve them hot.
You may cook the gnudi up to 12 hours before serving time and then heat them in the pan with the melted butter, high heat, for a couple of minutes.
Enjoy your spinach and ricotta Gnudi recipe!