Ricotta and Spinach Gnocchi

17/11/2023

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

Ingredients

250 g fresh ricotta
200 g fresh spinach
1 large egg
50 g grated Parmesan
Nutmeg to taste
Salt and pepper to taste
Flour to taste (for working the gnocchi)
Butter and sage (for seasoning, optional)
extra grated Parmesan (for serving)

Preparation

Start by cleaning the spinach, rinse them under running water, then blanch them in lightly salted water for about 1-2 minutes. Drain and pass them under cold water to stop the cooking and maintain the vibrant color. Squeeze them well to remove as much water as possible and chop them finely.
In a large bowl, mix the ricotta with the chopped spinach. Add the egg, grated Parmesan, a grating of nutmeg, salt and pepper. Mix all ingredients well until you obtain a homogeneous mixture.
Sprinkle the work surface with a little flour. Take small pieces of dough and form the gnocchi, rolling them on the flour. The gnocchi should not be too large, generally they are made to be the size of a small walnut.
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 is important not to overload the pot, cook them in batches if necessary.
While the gnocchi are cooking, melt some butter in a pan and let a few sage leaves flavor it.
Drain the gnocchi with a slotted spoon and transfer them directly to the pan with the butter and sage. Toss them briefly to coat.
Serve the gnocchi immediately with an additional sprinkle of Parmesan.

Trivia

In Tuscany, the “gnudi” (which means “nude” in Italian) take this name because they are considered the “gnocchi without clothes”, that is without the potato dough wrapper, leaving the filling exposed and the protagonist of the dish. They are therefore a delicious lighter and more delicate variation compared to traditional gnocchi.