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Rosa's Spinach and Ricotta Gnudi

Course: dinner, lunch, Main Course
Servings: 2 people
Author: Pasta Grannies


for the gnudi

  • 250 g (9 oz) cow’s milk ricotta, drained weight
  • 600 g (1 lb 5 oz) spinach
  • 25 g (3/4 oz) finely grated Parmigiano Reggiano
  • 1 large egg, beaten
  • plain (all-purpose) flour, for rolling and dusting
  • salt

for the dressing

  • 30 g (1 oz) unsalted butter
  • 5 sage leaves
  • several scrapes of nutmeg

to serve

  • 2 tablespoons grated Parmigiano Reggiano


  • Place the ricotta in a sieve over a bowl and leave it to drain for an hour or so, then weigh out 250 g (9 oz). Meanwhile, place the spinach leaves in a saucepan, turn the heat up to high and add 2 tablespoons of boiling water. Cover the pan with its lid and steam the spinach until it has collapsed. Drain the spinach through a sieve and leave it to cool. Squeeze out as much water as possible and roughly chop. You should end up with about 300 g (101/2 oz) cooked spinach.
  • Mix the spinach with the ricotta, Parmigiano Reggiano and beaten egg. Season to taste. Make sure the ingredients are all playing nicely together.
  • Pour some flour into a bowl. Pinch off 20 g (3/4 oz) pieces of the mixture (about the size of a large walnut) and toss each one in the flour before rolling it between your palms to create a nice little ball. Dust off any excess flour. Place on a lightly floured board, away from each other so they don’t stick.
  • Have a frying pan (skillet) on one side of your stove, and a sauté pan on the other. Melt the butter in the frying pan with the sage and nutmeg and keep it warm while you cook the gnudi.
  • Fill a sauté pan with salted water and bring to a gentle simmer. Lower the gnudi gently into the pan and let them tremble in the water for 5 minutes, or until they bob to the surface. Use a slotted spoon to transfer them to the butter in the frying pan. You may have to cook the gnudi in batches.
  • Spoon the butter over the gnudi, then serve them with a shower of grated cheese over the top.