Spinach and Ricotta Gnudi with Sage Butter

Spinach and Ricotta Gnudi are delicate, pillowy dumplings made with spinach, ricotta cheese, and flour. These Italian delights are served with a fragrant sage butter sauce, finished with Parmesan and a drizzle of olive oil. Simple yet elegant, this dish is perfect for a comforting dinner or a special occasion.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

For the Gnudi:

  • Spinach: 10 oz (300 g), fresh or frozen (thawed and drained)
  • Ricotta Cheese: 9 oz (250 g)
  • Egg: 1 large
  • Salt and Black Pepper: To taste
  • Flour: 5 oz (150 g), plus extra for dusting

For the Sage Butter Sauce:

  • Butter: 1.4 oz (40 g)
  • Sage Leaves: 6-8

For Garnish:

Directions

Prepare the Spinach:

  1. Bring a pot of water to a boil and blanch the spinach for 1-2 minutes if using fresh. If using frozen spinach, ensure it is fully thawed.
  2. Drain and squeeze out as much water as possible. Chop the spinach finely and set aside.

Make the Gnudi Dough:
3. In a large mixing bowl, combine the chopped spinach, ricotta cheese, egg, salt, and pepper. Mix until well combined.
4. Gradually add the flour, stirring to form a soft dough. Avoid overmixing.
5. Dust a clean surface with flour and shape the dough into small, round dumplings (about 1 inch in diameter).

Cook the Gnudi:
6. Bring a large pot of salted water to a gentle boil.
7. Drop the gnudi into the water in batches, ensuring not to overcrowd the pot. Cook for about 4-5 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Make the Sage Butter Sauce:
8. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage becomes crispy.

Assemble and Serve:
9. Add the cooked gnudi to the sage butter sauce, tossing gently to coat.
10. Serve warm, topped with grated Parmesan, a drizzle of olive oil, and freshly ground black pepper.

Serving Suggestions

  • Pair with a light side salad or roasted vegetables.
  • Serve with crusty bread to soak up the flavorful sage butter sauce.

Cooking Tips

  • Ensure the spinach is well-drained to avoid watery dough.
  • Dust the gnudi with extra flour before boiling to prevent sticking.
  • Do not overcrowd the pot when boiling gnudi, as they need space to cook evenly.

Nutritional Benefits

  • Spinach: Rich in iron, vitamins A and C, and antioxidants.
  • Ricotta Cheese: Provides protein and calcium.
  • Sage: Offers a fragrant aroma and is known for its anti-inflammatory properties.

Dietary Information

  • Vegetarian-Friendly
  • Customizable: Use gluten-free flour for a gluten-free version.

Nutritional Facts (Per Serving, Approx.):

  • Calories: 320
  • Protein: 12 g
  • Carbohydrates: 26 g
  • Fat: 18 g
  • Fiber: 2 g
  • Sodium: 450 mg

Storage

  • Refrigerator: Store leftover gnudi in an airtight container for up to 2 days. Reheat gently in a skillet with butter or olive oil.
  • Freezing: Freeze uncooked gnudi on a tray, then transfer to a freezer bag. Cook directly from frozen, adding an extra 2-3 minutes to the cooking time.

Why You’ll Love This Recipe

  • Soft, delicate dumplings paired with a nutty sage butter sauce.
  • Simple to prepare with minimal ingredients.
  • Perfect for both casual meals and elegant dinners.
  • A comforting yet refined Italian dish.

Conclusion
Spinach and Ricotta Gnudi with Sage Butter is an indulgent yet light dish that showcases the beauty of Italian simplicity. Each bite melts in your mouth, with the savory sage butter and Parmesan elevating the flavors. Whether for a special dinner or a cozy night in, this recipe will leave you craving more.

Frequently Asked Questions

  • Can I use fresh spinach instead of frozen?
    Yes, blanch fresh spinach and squeeze out excess water before chopping.
  • What can I substitute for ricotta cheese?
    Cottage cheese or mascarpone can be used as substitutes.
  • How do I prevent gnudi from falling apart?
    Ensure the dough is not too wet, and coat the gnudi with flour before boiling.
  • Can I make this dish vegan?
    Use a dairy-free ricotta alternative, plant-based butter, and skip the Parmesan or use a vegan substitute.
  • What’s the difference between gnudi and gnocchi?
    Gnudi is lighter and made primarily with ricotta, while gnocchi typically includes potatoes.
  • Can I prepare gnudi in advance?
    Yes, shape the gnudi and refrigerate for up to 24 hours before cooking.
  • Can I add other herbs or spices?
    Absolutely! Nutmeg pairs well with the spinach and ricotta mixture.
  • How do I store leftovers?
    Store cooked gnudi in an airtight container in the refrigerator for up to 2 days.
  • What wine pairs well with this dish?
    A light white wine like Sauvignon Blanc or Pinot Grigio complements the flavors beautifully.
  • How do I make the sage butter more flavorful?
    Brown the butter slightly before adding the sage leaves for a nutty depth.