Gnudi with spinach and ricotta is a typical dish from Tuscany, more precisely from the Mugello and Maremma area. It is thought that they originated from the idea of removing the pasta sheet that usually covers the ravioli to make it simpler and more natural. You can season them simply with butter and sage or get creative with your imagination.
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Here are more recipes with spinach:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 55/60 gnudi for 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 16 oz spinach, frozen (boiled, well squeezed)
- 1 lb sheep ricotta (drained)
- 2 eggs
- 3 oz Parmigiano Reggiano DOP (grated)
- 1/3 cup all-purpose flour (plus about 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 it’s the season), chop them finely with a knife, and place 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 Parmigiano to obtain a compact but soft mixture. If it’s too soft, add a bit more flour.
Moisten your hands and make balls weighing about 20 grams each (you will get about 60). Dust a surface with about another 1/3 cup of flour and place the gnudi on it, rolling them well in the flour.
Place them on a floured tray.
Tips/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 season them simply with butter, sage, and a sprinkle of grated Parmigiano.
If you liked the spinach and ricotta Gnudi, try other fresh pasta recipes with spinach:
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