Gnudi with spinach and ricotta are a typical dish from Tuscany, more precisely from the Mugello and Maremma areas. They are thought to have originated from the idea of removing the pasta sheet that usually covers the raviolo to make it simpler and more natural. You can simply dress them with butter and sage or get creative with your imagination.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 55/60 gnudi for 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 16 oz frozen spinach (boiled, well-drained)
- 17.5 oz sheep ricotta (drained)
- 2 eggs
- 3 oz Parmigiano Reggiano DOP (grated)
- 1/3 cup all-purpose flour (plus about another 1/3 cup for dusting the gnudi)
- 2 pinches fine salt
- 2 pinches black pepper (ground)
Preparation
add
Squeeze the boiled spinach very well (I often use frozen ones, which I prepare in summer when they are in season), chop them finely with a knife and put them in a bowl.
Add the ricotta and mix it with the chopped spinach. Also add the eggs, salt, pepper, and mix with a wooden spoon.
At this point, add the flour and Parmesan to obtain a compact yet soft mixture. If it is too soft, add a bit more flour.
Moisten your hands and make balls weighing about 20g (0.7 oz) each (you will get about 60). Flour a surface with about another 50g (1/3 cup) of flour and place the gnudi on top, rolling them well in the flour.
Place them on a floured tray.
Suggestions/advice
If you don’t like the taste of sheep ricotta, you can use half cow ricotta or even all cow ricotta.
The Gnudi will also be excellent if you use half chard and half spinach.
You can simply dress them with butter, sage, and a sprinkling of grated Parmesan.
If you enjoyed the Spinach and Ricotta Gnudi, try the other fresh pasta recipes with spinach:
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