Gnudi is a classic peasant dish from the Tuscan region of Italy. The word gnudi means, ricotta ravioli filling without the pasta covering. This recipe is pretty easy to assemble. A handful of ingredients create the perfect tune for such an interesting and delicious recipe.
There are a few tips to remember while preparing spinach and ricotta gnudi. Make sure to buy the best quality ricotta and drain the excess water from it.You can do this by leaving the ricotta in a sieve for a few hours or overnight. The spinach water should also be drained. Once you have prepared the gnudi balls roll them in flour and leave in the fridge for several hours.
Also make sure to roll them a couple of times while they are still in the fridge. Delicate and light gnudi should have a pillow soft texture. When you boil them in hot salted water they should retain their shape.
Gnudi can be served with a butter or sage sauce or a simple tomato and basil sauce like I have done.
Prep Time: 15 minutes☻ Cooking: 10 minutes☻ Serves: 5☻ Cuisine: Italian
IngredientsQuantity
spinach blanched and drained250g
ricotta cheese250g
egg1 whole
flour plus extra for rolling8 tbsp
parmesan8 tbsp
tomatoes blanched and chopped120g
garlic2 cloves
oil3 tbsp
black pepperto taste
nutmeg 1 /4 tsp
saltto taste
Squeeze the water out from the spinach, chop very finely and set aside.
Add the ricotta, make sure you drain out the water before using it.
Mix in the lightly beaten egg.
Add the nutmeg, black pepper powder and salt. Mix properly so that everything is well combined.
Add the parmesan and flour, mix again.
Now take some mixture on the palm of your hand, and form into a ball. Keep forming balls until the mixture is finished
Roll the gnudi balls in the flour so that each is coated completely. Place in the fridge for several hours.
.Place a big pan of salted water on top of the stove and let boil.
Once the water starts boiling add the spinach and gnudi balls. Cook till the gnudi come on top. Drain the water through a colander and set aside.
Take a pan for cooking the gnudi add oil and saute finely chopped garlic. Saute until the garlic turns light golden brown in color. Add a few basil leaves.
Add the tomatoes, black pepper powder and salt. Cook till the sauce thickens and the water evaporates. Toss the gnudi in the prepared salsa or sauce. This is to ensure that the spinach and ricotta gnudi is properly coated with the salsa di pomodoro ( tomato sauce) that you prepared earlier.
That's it spinach and ricotta gnudi is ready to be served. Hope you like this recipe.