Spinach Ricotta Gnudi with Sage Brown Butter

Italian ricotta dumplings similar to gnocchi but without the potato.

After a trip several years ago to Italy where I first had these simple, cloud like dumplings, I knew that I had to recreate them. Most recipes that I found made them too dense, lacked spinach or paired a heavy tomato-based sauce that overpowered the flavor of the gnudi. Every time I make this recipe, I am brought back to Montepulciano in Tuscany, as it highlights the flavor of the creamy ricotta and the unique sharpness of Pecorino Romano cheese. Use whole milk or double cream ricotta when making these spinach ricotta gnudi with sage brown butter. If you use part skim milk ricotta the gnudi will have a grainy texture and will lack the slight sweetness of whole milk or cream.

Spinach Ricotta Gnudi with Sage Brown Butter

Ingredients

• 15 ounces of ricotta (use whole milk or double cream ricotta)

• 1 egg

• 1 egg yolk

• 1 teaspoon of kosher salt

• ½ teaspoon of fresh black pepper

• ½ cup of grated parmesan cheese

• 1 heaping cup of frozen chopped spinach

• ½ cup all-purpose flour plus more of dusting

• ½ cup or 1 stick of butter

• 5 -6 sage leaves plus more for garnish on top

• Finely grated pecorino cheese to taste

Directions

Sage Brown Butter

1. In a small saucepan over medium heat, melt butter uncovered

2. Keep over medium heat until butter has foamed, and milk solids have settled to the bottom of the saucepan.

3. Once milk solids have browned, remove from the heat and add 5-6 fresh sage leaves. Be careful when adding as the sage can pop when added to the hot browned butter.

4. Cover and set aside until ready to use.

5. Before use, remove the sage leaves which will have become crispy. Also only use the clarified butter on the top and not the browned milk solids on the bottom. You can strain the milk solid out and store the brown butter in an airtight container in the refrigerator for up to a month. Warm to melt when ready to use.

Once milk solids have browned butter will foam again

Gnudi

1. In a large mixing bowl combine ricotta, eggs, salt, pepper and parmesan cheese

2. In a fine sieve rinse frozen spinach under warm running water until fully thawed. Once thawed, use a clean kitchen towel to squeeze out as much water from the spinach as possible.  It is very important to get as much water out of the spinach as possible or the gnudi will fall apart when cooked. Once all the excess water is removed from the spinach, you should have a ball of spinach about a ¼ cup in size. I always chop the spinach to ensure a consistent size. Then add to the ricotta mixture and combine.

3.  Add ½ cup of all-purpose flour and mix until fully combined. Be sure not to over mix or gnudi will become tough and rubbery. Place mixing bowl in the refrigerator until ready to form gnudi.

4. Bring a large pot of water to a boil, don’t form gnudi until water is boiling.

5. Dust a rimmed baking sheet pan with flour to prevent gnudi from sticking as the dough is very sticky.

6. Use a 1-ounce (size 30) scoop or 2 tablespoons to form gnudi. I highly recommend using a scoop as the sticky dough can be hard to form using tablespoons. You should have about 19 gnudi once all the dough has been formed.

7. Place each scoop of dough on the flour dusted baking sheet. Be sure to leave enough room between each gnudi.

8. Once all the gnudi are formed dust the tops with more flour, 2 – 3 tablespoons worth.

9. Drop gnudi into the boiling water one at a time, being sure to remove excess flour. I typically cook 6 at a time as that’s a good serving size.

10. Gnudi will sink to the bottom of the pot but should float to the top within a few minutes. On rare occasions they stick to the bottom of the pot, if this happens don’t worry just gently help them off the bottom with a spoon.

11. Cook for 8 minutes or the center will be gummy.

12. Remove from the water with a slotted spoon draining as much water at possible, place in a bowl for serving.

13. Top with sage brown butter, a bit of fresh black pepper, a healthy amount of finely grated Pecorino cheese and some finely chopped sage.

One heaping cup of frozen chopped spinach

Thawed spinach with excess water removed, now about 1/4 cup.

All ingredients mixed together

If you are not a fan of pecorino cheese top with finely grated parmesan cheese. My son prefers his gnudi with parmesan and simple melted butter. I will also top them with some finely chopped chives if I happen to have them on hand. Remember life is too short to eat bad food so give this Italian comfort food a try tonight.