Gnudi "naked ravioli"

5 from 3 votes

Gnudi are dumplings made from ricotta cheese, sinach, flour, grated Parmesan cheese, egg, and a pinch of nutmeg

Prep Time12

Active Time8

Total Time20

Course: Appetizers

Cuisine: Italian

Keyword: Gnudi

Yield: servings

Calories: 70kcal

Bring a medium pot of water to a boil.
Roughly chop the spinach, discard any big stems, and put it into the boiling water. If you are using frozen spinach, thaw, and Press out as much extra moisture as possible.
Cook for 3 minutes, then drain in a colander and set aside to cool.
Press out as much extra moisture as possible, and finely chop the pile of cooked greens on a chopping board.
In a large bowl, gently stir together the spinach, ricotta, Parmesan, egg and butter.
Season with nutmeg, salt and pepper.
Gently stir in the flour, being careful not to overwork it, and set aside for 10-15 minutes.
Meanwhile, melt the 1/4 cup butter in a small saucepan set over medium-high heat.
After it melts; it will foam, and then turn golden and nutty.
Remove from the heat and set aside.
Bring a medium pot of salted water to a simmer.
Shape the dough into small to medium sized balls
Place on a floured surface and shake a little extra flour overtop.
Gently drop a few gnudi at a time into the simmering water, ensuring that it doesn’t reach a rolling boil, which could break apart the delicate dumplings.
Cook for a few minutes, or until they float to the top; When they do, remove them with a slotted spoon and set aside on a plate.
Serve the gnudi immediately, drizzled with browned butter, with extra Parmesan cheese passed at the table.