gnudi fatto in casa da benedetta

Okay, so, I stumbled upon this recipe the other day and it just screamed “weekend project” to me. It’s for gnudi, which, honestly, I had only vaguely heard of before. But they look absolutely divine - little ricotta and spinach dumplings that melt in your mouth. Think of them like ravioli filling without the pasta. Genius, right?

Gnudi - Little Balls of Deliciousness

This recipe just looks so charming and rustic. I can already imagine making a huge batch and serving them with a simple sage butter sauce. Or maybe a light tomato sauce with a sprinkle of Parmesan. The possibilities are endless! And the best part? It doesn’t seem *too* complicated. Let’s dive in!

Ingredients:

500g Ricotta Cheese (full-fat is best for flavor and texture!)
200g Spinach (fresh or frozen, thawed and squeezed dry)
100g Parmesan Cheese, grated (plus extra for serving)
1 Egg
50-75g All-Purpose Flour (plus extra for dusting)
Pinch of Nutmeg
Salt and Pepper to taste

Instructions:

First things first, drain your ricotta. You want to get as much moisture out as possible. I usually wrap it in a clean kitchen towel and gently squeeze.
If you’re using frozen spinach, make sure it’s completely thawed and squeezed dry, dry, dry! Chop it finely. If you’re using fresh spinach, lightly steam or sauté it until wilted, then chop it.
In a large bowl, combine the drained ricotta, chopped spinach, grated Parmesan, and egg. Mix everything together until it’s well combined.
Season with a generous pinch of nutmeg, salt, and pepper. Don’t be shy with the seasoning – it really makes a difference!
Now, gradually add the flour, a little at a time, until the mixture comes together into a soft, but not sticky, dough. You might not need all of the flour. The goal is a consistency that’s easy to handle and shape.
Generously flour a baking sheet. Using two spoons, or your hands (lightly floured!), shape the mixture into small, oval-shaped dumplings. They don’t need to be perfect. Rustic is good! Place them on the prepared baking sheet.
Bring a large pot of salted water to a gentle simmer. Don’t let it boil vigorously, or the gnudi might fall apart.
Gently drop the gnudi into the simmering water, a few at a time. Don’t overcrowd the pot.
Cook for about 3-5 minutes, or until they float to the surface. Once they float, cook for another minute or so to ensure they’re heated through.
Carefully remove the gnudi with a slotted spoon and drain them well.
Serve immediately with your favorite sauce and a generous sprinkle of Parmesan cheese. I’m thinking sage butter sauce… or maybe a simple pesto? Oh, the possibilities!

I can’t wait to try this recipe out! It looks like the perfect dish for a cozy night in. I might even try adding a little lemon zest to the dough for some extra zing. And I’m definitely going to experiment with different sauces. If you give this a try, let me know how it turns out! Happy cooking!