📝 About This Recipe
Gnudi, which translates to 'naked' in Italian, are essentially ravioli fillings without the pasta shell, resulting in pillows of pure, ethereal lightness. These dumplings originate from Tuscany and offer a delicate balance of creamy sheep's milk ricotta, earthy spinach, and sharp Pecorino Romano. When seared in a nutty brown butter sauce with crispy sage, they transform into the ultimate sophisticated comfort food that melts on the tongue.
🥗 Ingredients
The Gnudi Dough
- 16 ounces Whole Milk Ricotta Cheese (strained overnight in cheesecloth for best results)
- 10 ounces Fresh Spinach (blanched, squeezed very dry, and finely chopped)
- 2 large Egg Yolks (at room temperature)
- 1/2 cup Pecorino Romano Cheese (finely grated)
- 1/4 cup Parmigiano-Reggiano (finely grated)
- 1/2 cup All-Purpose Flour (plus extra for dusting the tray)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Brown Butter Sauce
- 8 tablespoons Unsalted Butter (high-quality European style preferred)
- 12-15 pieces Fresh Sage Leaves (whole)
- 1 teaspoon Lemon Juice (to brighten the richness)
- 1/4 cup Pasta Water (reserved from the boiling pot)
For Serving
- 2 tablespoons Parmigiano-Reggiano (shaved or grated for garnish)
- 1 tablespoon Toasted Pine Nuts (optional for texture)
👨🍳 Instructions
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1
Ensure your ricotta is as dry as possible. If you haven't strained it overnight, press it between several layers of paper towels to remove excess moisture.
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2
Blanch the spinach in boiling water for 30 seconds, then immediately shock in ice water. Squeeze the spinach with all your might in a kitchen towel until not a single drop of water remains, then mince it finely.
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3
In a large mixing bowl, combine the dried ricotta, chopped spinach, egg yolks, Pecorino, Parmigiano, nutmeg, salt, and pepper. Mix gently with a spatula until just combined.
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4
Sift the 1/2 cup of flour over the mixture. Fold it in very gently. Do not overwork the dough, or the gnudi will become tough rather than fluffy.
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5
Dust a rimmed baking sheet generously with flour. Using two spoons or a small cookie scoop, form the mixture into small oval-shaped dumplings (about 1 inch in diameter).
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6
Roll each dumpling lightly in your floured hands to form a smooth ball or 'quenelle' shape, then place on the prepared baking sheet. Dust the tops with more flour.
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7
Let the gnudi rest in the refrigerator for at least 30 minutes. This helps the outer flour layer hydrate and form a thin 'skin' that holds the dumpling together.
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8
Bring a large pot of generously salted water to a gentle simmer. Do not let it reach a rolling boil, as the agitation can break the delicate gnudi.
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9
While the water heats, melt the butter in a large skillet over medium heat. Cook until the butter begins to foam and turn a golden nutty brown.
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10
Add the sage leaves to the brown butter and fry for 1-2 minutes until they are crisp. Remove the skillet from heat momentarily so the butter doesn't burn.
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11
Carefully drop the gnudi into the simmering water in batches. They will sink at first, then float to the surface after 2-3 minutes. Once they float, cook for 1 additional minute.
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12
Use a slotted spoon to transfer the gnudi directly from the water into the skillet with the brown butter. Add a splash of pasta water and the lemon juice.
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13
Gently swirl the pan over low heat for 60 seconds to emulsify the sauce and coat the dumplings. They should look glossy and decadent.
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14
Plate immediately, spooning extra brown butter and crispy sage leaves over the top. Finish with a final dusting of Parmigiano-Reggiano.
💡 Chef's Tips
The secret to perfect gnudi is moisture control; if the ricotta or spinach is wet, the dumplings will fall apart in the water. Avoid over-mixing the dough; handle it like you would a delicate biscuit dough to maintain that 'cloud-like' texture. If you are nervous about them breaking, test-cook one single dumpling first to check the consistency. For an even better 'skin,' let the gnudi sit uncovered in the fridge for up to 24 hours—this is a trick used by professional chefs. Use a '00' flour if available for an even silkier exterior, though all-purpose works perfectly well.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Vermentino or a Pinot Grigio to cut through the rich butter. Serve alongside a simple arugula salad with a sharp lemon vinaigrette for a refreshing contrast. A side of crusty ciabatta bread is essential for mopping up the leftover sage and brown butter sauce. For a seasonal twist, serve over a thin smear of roasted butternut squash purée. Finish the meal with a light panna cotta or fresh berries to balance the savory richness.