- Total Time: 45 minutes
- Yield: 4-6 1x
- 1 pound fresh spinach, tough stems removed, thoroughly rinsed, cook until wilted, and squeezed dry
- 10 ounces ricotta
- 1/2 cup grated Parmigiano
- 2 eggs
- 1 cup flour plus some to cover the gnudi
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 cup butter
- 6–8 sage leaves
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- Place the cooked spinach in a large bowl with the ricotta, eggs and Parmigiano and mix together. Add the flour, nutmeg and salt and mix to thoroughly combine the ingredients.
- Bring a large pot of salted water to a boil.
- Cover a cutting board or counter top with flour. Use two teaspoons to form small balls with the spinach mixture and roll in the flour. When all the mixture has been made into balls, place several at a time into the boiling water and cook until they begin to float, 2- 3 minutes. Remove with a slotted spoon, and place on a serving dish.
- In a small skillet, over low heat, melt the butter with the sage. Pour over the gnudi.
- Serve immediately with grated Parmigiano.
Let’s discuss weighty matters. Nah, forget it. Let’s just get naked. Or, we could do both. With gnudi.
Gnocchi is a general term for “dumplings” in Italian, usually referring to the most popular type, made with potato. Many people incorrectly perceive gnocchi as dense and heavy, but real, Italian, handmade gnocchi are light and fluffy. And gnudi are even lighter. Gnudi is an alternative term for gnocchi in Tuscany, where they are often made with ricotta and without potato. (Gnudi are also sometimes called “naked ravioli,” since they are essentially the filling without the pasta cover or because the word gnudi sounds like nudi, or naked in Italian.)
In summary, bad gnocchi are heavy and dense, good gnocchi are light and fluffy, and gnudi are their beautiful and svelte Tuscan cousins. Now, enough talk, let’s get gnudi.