· recipe ·
Spinach and Ricotta Gnudi with Brown Butter
Ricotta and spinach make soft, delicate dumplings with just enough flour to hold their shape. Sage brown butter supplies a rich, nutty finish.
Time and servings
- Prep
- 45 min
- Cook
- 20 min
- Additional
- 50 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 460
- Protein
- 21 g
- Fat
- 33 g
- Carbs
- 23 g
Drain the ricotta
Spread the ricotta on a clean towel, fold the towel over it, and press gently to remove loose whey without making the cheese dry and crumbly.
Wilt and squeeze the spinach
Wilt the spinach in a covered skillet with only the water clinging to its leaves. Cool it, squeeze it very dry, and chop it finely.
Mix the soft gnudi base
Fold the ricotta, spinach, egg yolk, 2 oz55 g of finely grated Parmesan, 1/2 tsp3 g of the salt, and half of the flour together just until combined. The mixture should be soft enough to scoop, not a firm kneadable dough.
Shape and rest the gnudi
Scoop heaped tablespoons of the soft mixture and shape them gently into ovals with lightly floured hands. Use the remaining flour only as needed for a light coating; leave any excess behind. Refrigerate on a tray until firm enough to lift without losing their shape.
Heat the poaching water
Once the chilled gnudi lift without losing their shape, bring 3 quarts3 liters water to a bare simmer in a wide pot and add 1 tsp6 g of the salt.
Make the sage brown butter
While the water heats, melt the butter until it foams, add the sage, and cook until the milk solids turn hazelnut brown and the leaves are crisp. Remove the skillet from the heat when the milk solids are browned.
Poach the gnudi gently
Lower the gnudi into the barely simmering water. When they rise, give them 30 seconds to set, then lift them carefully into serving bowls.
Spoon and serve
Spoon the sage brown butter over the gnudi and finish with 1 1/2 oz40 g of finely grated Parmesan. Add up to 1/2 tspup to 3 g of the salt only if the finished plate needs it.
