Gnudi Recipe – Eats Now

Name: Gnudi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh ricotta, drained; 1 egg; 1 cup dry spinach puree, prepared from 20 ounces frozen or fresh spinach (see page 178); 1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano; 6 tablespoons fine bread crumbs; 1/4 cup flour, plus flour for rolling; 1/2 teaspoon salt; Freshly ground black pepper, a generous amount; 1 recipe Butter and Fresh Sage Sauce (page 118); 1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano; Baking sheet covered in parchment paper

Servings: persons

1 pound fresh ricotta, drained
1 egg
1 cup dry spinach puree, prepared from 20 ounces frozen or fresh spinach (see page 178)
1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano
6 tablespoons fine bread crumbs
1/4 cup flour, plus flour for rolling
1/2 teaspoon salt
Freshly ground black pepper, a generous amount
1 recipe Butter and Fresh Sage Sauce (page 118)
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano
Baking sheet covered in parchment paper

1
Start heating a large pot of salted water.
2
Blend the ricotta and the egg together in a large bowl.
3
Mix in the spinach, cheese, bread crumbs, flour, salt and pepper, and knead lightly.
4
Test the consistency of the dough by scooping up a heaping tablespoon, forming it into a ball, and flouring it.
5
Drop it into the boiling water; if it does not hold its shape and rise to the surface of the water within a minute, add more bread crumbs to your dough.
6
When you have the right consistency, shape all of the dough into balls the size of golf-balls, roll them lightly in flour, and lay them out on baking sheets covered in parchment paper.
7
Drop the gnudi gently one by one into the boiling water and cook for about 2 or 3 minutes, until they rise to the top, and come to a rolling boil.
8
To test for doneness, scoop out a ball and press it with your fingers: the dumpling dough when cooked should bounce back, leaving no indentation.
9
Transfer to a saute pan with Butter and Fresh Sage Sauce.
10
Top with freshly grated cheese before serving.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound fresh ricotta, drained, 1 egg, 1 cup dry spinach puree, prepared from 20 ounces frozen or fresh spinach (see page 178), 1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano, and more.

Yes, Gnudi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gnudi

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