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Ricotta and Spinach Gnocchi

17/11/2023

Ricotta and spinach gnocchi are also known as “gnudi” in Tuscan cuisine. It’s a light and tasty dish, perfect as a first course in Italian cuisine. Here is the recipe:

Ingredients

  • 250 g of fresh ricotta
  • 200 g of fresh spinach
  • 1 large egg
  • 50 g of grated Parmesan cheese
  • Nutmeg to taste
  • Salt and pepper to taste
  • Flour as needed (for working the gnocchi)
  • Butter and sage (for dressing, optional)
  • Extra grated Parmesan cheese (for serving)

Preparation

  1. Start by cleaning the spinach, wash them under running water, then blanch them in slightly salted water for about 1-2 minutes. Drain them and pass under cold water to stop the cooking process and maintain the bright color. Squeeze them well to eliminate as much water as possible and chop them finely.

  2. In a large bowl, mix the ricotta with the chopped spinach. Add the egg, the grated Parmesan cheese, a grating of nutmeg, salt, and pepper. Mix all the ingredients well until you obtain a homogeneous mixture.

  3. Dust the work surface with a bit of flour. Take small amounts of dough and shape the gnocchi, rolling them in the flour. The gnocchi should not be too large, generally made to be the size of a small walnut.

  4. Bring a pot of salted water to a boil. Cook the gnocchi in boiling water. They are ready when they float to the surface, usually after 2-3 minutes. It’s important not to overcrowd the pot; cook them in batches if necessary.

  5. While the gnocchi are cooking, melt some butter in a pan and let some sage leaves infuse their flavor.

  6. Use a slotted spoon to drain the gnocchi and transfer them directly into the pan with butter and sage. Toss them briefly to flavor them.

  7. Serve the gnocchi immediately, topped with an additional sprinkling of Parmesan cheese.

Curiosity

In Tuscany, “gnudi” (which means “naked” in Italian) get their name because they are considered “gnocchi without clothes”, meaning without the potato dough shell, leaving the filling exposed and the star of the dish. They are thus a delicious, lighter, and more delicate variation compared to traditional gnocchi.