📝 About This Recipe
Originating from the sun-drenched hills of Tuscany, 'Gnudi' literally translates to 'naked,' referring to ravioli filling served without its pasta coat. These ethereal dumplings are incredibly light, melting on the tongue with the creamy richness of sheep's milk ricotta and the earthy brightness of fresh spinach. It is a rustic yet sophisticated Primi that captures the true essence of Italian comfort food through minimal, high-quality ingredients.
🥗 Ingredients
The Gnudi Base
- 500 grams Fresh Spinach (washed and stems removed)
- 400 grams Ricotta Cheese (preferably sheep's milk, drained overnight in cheesecloth)
- 100 grams Parmigiano-Reggiano (freshly grated, plus extra for serving)
- 2 Large Eggs (lightly beaten)
- 50 grams 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)
- 1/2 cup Semolina Flour (for coating the dumplings)
The Brown Butter Sage Sauce
- 115 grams Unsalted Butter (high-quality European style)
- 12-15 pieces Fresh Sage Leaves (whole leaves)
- 1 teaspoon Lemon Juice (to brighten the fats)
- 2-3 tablespoons Pasta Water (reserved from the boiling pot)
👨🍳 Instructions
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1
Blanch the spinach in a large pot of boiling salted water for 1-2 minutes until wilted. Immediately plunge into an ice bath to preserve the vibrant green color.
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2
This is the most critical step: Squeeze the spinach with all your might using a clean kitchen towel until it is bone-dry. Any excess moisture will make the gnudi fall apart.
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3
Finely chop the dried spinach until it's almost a paste-like consistency.
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4
In a large mixing bowl, combine the drained ricotta, chopped spinach, grated Parmigiano-Reggiano, beaten eggs, nutmeg, salt, and pepper. Mix gently with a spatula.
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5
Sift the 50g of all-purpose flour over the mixture and fold it in very lightly. Do not overwork the dough, or the gnudi will become tough and rubbery.
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6
Prepare a baking sheet by dusting it generously with semolina flour.
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7
Using two spoons or a small cookie scoop, form the mixture into walnut-sized balls (about 25-30g each). Roll them gently in your palms to smooth them out.
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8
Place each ball on the semolina tray and roll it around to ensure a light, even coating. Let them rest in the refrigerator for at least 30 minutes to firm up.
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9
Bring a large, wide pot of water to a gentle simmer (not a rolling boil, which could break the delicate dumplings) and add a generous pinch of salt.
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10
In a large skillet over medium heat, melt the butter. Once it begins to foam, add the sage leaves. Cook until the butter turns a nutty golden brown and the sage becomes crisp.
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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 2-4 minutes.
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12
Once they float, let them cook for an additional 60 seconds to ensure the center is set.
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13
Using a slotted spoon, carefully transfer the gnudi directly into the skillet with the brown butter. Add a splash of pasta water and the lemon juice.
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14
Gently swirl the pan to coat the dumplings in the sauce without breaking them. The butter should emulsify slightly with the pasta water.
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15
Plate immediately, spooning extra brown butter and a crispy sage leaf over each serving. Finish with a final dusting of Parmigiano-Reggiano.
💡 Chef's Tips
The secret to perfect gnudi is moisture control; always drain your ricotta overnight and squeeze the spinach until no more liquid escapes. Use '00' flour if available for an even silkier texture, though all-purpose works beautifully. Handle the dough as little as possible; the less you work it, the lighter the final dumpling will be. If you are worried about them breaking, test-cook one dumpling first—if it falls apart, fold in one more tablespoon of flour to the remaining mixture. You can prepare the gnudi up to a day in advance and keep them refrigerated on the semolina-lined tray.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Italian white wine like a Vernaccia di San Gimignano or a Vermentino. Serve as a 'Primi' course followed by a light roasted chicken or grilled sea bream. A side of crusty ciabatta is essential for mopping up the leftover sage and brown butter sauce. For a seasonal twist, add a few shavings of fresh black truffle or a drizzle of aged balsamic vinegar just before serving.