Best 3 Spinach And Ricotta Gnudi Recipes

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Indulge in the culinary delights of spinach and ricotta gnudi, a tantalizing dish that offers a delightful interplay of flavors and textures. These delicate dumplings, also known as gnudi toscani, are crafted with a combination of fresh spinach, creamy ricotta cheese, and a touch of nutmeg, enveloped in a light and flavorful sauce. Discover the art of preparing this Italian delicacy with three enticing recipes: a classic rendition featuring a simple butter and sage sauce, a vibrant tomato sauce that adds a burst of color and zest, and a luxurious gorgonzola sauce that provides a rich and nutty dimension. Each recipe provides step-by-step instructions, ensuring that you can recreate these delectable dishes with ease, whether you're a seasoned chef or a home cook looking to impress. Get ready to embark on a culinary journey that will leave your taste buds craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GNUDI



Gnudi image

Provided by Giada De Laurentiis

Categories     appetizer

Time 23m

Yield 6 servings

Number Of Ingredients 10

1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
  • Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
  • Arrange gnudi on a platter and lightly drizzle with marinara sauce.

RICOTTA & SPINACH GNUDI



Ricotta & spinach gnudi image

Try these light ricotta and herb dumplings from Lina Stores for a classic Italian main. Serve your gnudi with plenty of sauce and parmesan

Provided by Lina Stores

Categories     Dinner, Main course

Time 44m

Number Of Ingredients 9

500g spinach, ends trimmed
500g ricotta (needs to be dry, so strain overnight if it's wet)
75g egg yolks
75g dried breadcrumbs
50g plain flour
whole nutmeg, for grating
125g Grana Padano, grated, plus extra for the sauce and to serve
50g butter
20g sage, sliced if the leaves are large

Steps:

  • Pour boiling water over the spinach, then leave to cool a little before squeezing out any excess liquid. Chop the spinach finely. Drain and squeeze out any excess water again. Put the spinach in a mixing bowl with the ricotta, egg yolks, breadcrumbs, flour, a grating of nutmeg, a pinch of salt and the cheese. Mix well.
  • Scoop up 24 equal-sized lumps of the mixture, using an ice cream scoop if you have one, and shape each one into a log by rolling it between your hands. Lay each log on a baking sheet, then chill for 30 mins, or until needed.
  • Bring a large pan of salted water to the boil. Lower the gnudi into the water, turn down to a simmer and cook for 3-4 mins (do this in batches if you need to). Meanwhile, heat the butter in a large frying pan, add the sage and fry until crisp. Drain the gnudi well, then tip into the pan with the sage, along with a good grating of cheese. Swirl everything together, doing it in batches if it's easier. Arrange four gnudi on each serving plate, pour over more of the sauce and scatter with more grated cheese.

Nutrition Facts : Calories 406 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium

SPINACH AND RICOTTA GNUDI WITH SAGE BUTTER



Spinach and Ricotta Gnudi with Sage Butter image

These Italian dumplings are essentially ravioli without the pasta covering. For best results, use fresh ricotta cheese, which can be found in Italian markets or specialty stores. Semolina is best for coating the baking sheet; you can substitute flour, but be careful that the gnudi are not absorbing too much of it.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 11

1 pound fresh spinach, large stems removed, washed well
3/4 cup ricotta cheese (about 6 ounces), preferably fresh, drained for 30 minutes in a fine sieve
3/4 cup finely grated Parmigiano-Reggiano cheese (about 1 ounce), plus more for serving
1 teaspoon coarse salt
Pinch of freshly ground pepper
2 large egg yolks, lightly beaten
1/2 teaspoon freshly grated nutmeg
1/2 cup plus 2 tablespoon all-purpose flour
Semolina, for dusting
4 tablespoons (1/2 stick) unsalted butter
8 to 10 leaves coarsely chopped fresh sage, plus about 8 whole leaves

Steps:

  • Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 1 to 2 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth (you should have 1 scant cup).
  • Stir together spinach puree, cheeses, salt, pepper, egg yolks, nutmeg, and 2 tablespoons flour in a bowl.
  • Mound remaining 1/2 cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that's lightly dusted with semolina. Repeat. Refrigerate, uncovered, for 1 hour or until ready to cook (up to overnight).
  • Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, surface, about 7 minutes. Repeat with remaining gnudi.
  • Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat until dark golden brown. Stir in chopped sage and the sage leaves. Add a little gnudi cooking water to the sauce to loosen.
  • Use a slotted spoon to remove gnudi, shaking off excess water, and transfer to plates. Drizzle with sage butter and sprinkle with Parmigiano-Reggiano. Serve immediately.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the gnudi, or they will become tough.
  • Gently simmer the gnudi in the sauce, so they don't break apart.
  • Serve the gnudi immediately after cooking, topped with your favorite sauce.
  • Gnudi can be made ahead and stored in the refrigerator for up to 3 days.
  • Gnudi can also be frozen for up to 3 months. To freeze, place the gnudi on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag.

Conclusion:

Gnudi is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With a variety of sauces and toppings to choose from, there are endless possibilities for creating a unique and flavorful dish. Whether you are a seasoned cook or a beginner, gnudi is a great option for a quick and easy meal. So next time you're looking for a new and exciting dish to try, give gnudi a try!

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