Gnudi are simply ricotta and spinach balls, the same filling that is used to fill pasta such as ravioli, that are left nude 🙂 meaning without the pasta coating, and are simply dusted in flour.
Since this was a very delicate recipe, I followed it exactly how Emico made it, and I wouldn’t dare changing anything except for playing with spices and herbs.
Yield 4 servings
- 350 g of firm, well-drained ricotta
- 300 g of cooked spinach (approximately 1.2 kg of fresh spinach)
- 2 eggs
- 50-80 g all-purpose flour
- 50 g butter
- 1 sprig of rosemary
- a pinch of freshly ground nutmeg
- Grated Parmesan to serve
- Clean the spinach and set aside.
- Put a big pot of water over high heat and bring to a boil.
- Add the spinach to the boiling water, and let it cook for 3-5 minutes
- Remove from the water and drain very well. I squeezed it with my hands in order to drain as much water as possible. Weigh the spinach and use only 300 g of well drained spinach.
- Cut the boiled and drained spinach very finely, and put it in a big bowl.
- Add ricotta, eggs, a pinch of salt and the nutmeg and mix together.
- Start rolling the gnudi balls (walnut-sized) with your hands, and then coat them with flour. Place them on a lightly floured surface, to rest, until you form all the balls.
- Place a large pot of water over high heat, add 1 tbsp of salt and bring to a boil.
- Drop the gnudi very carefully on the hot water and cook them for 4-5 minutes, or until they start floating in the surface.
- You might need to cook them in batches, in order not to overcrowd the pot.
- Meanwhile, prepare the butter and rosemary sauce.
- Add butter in a big pan over medium-high heat and put a sprig of rosemary.
- Once the butter is hot add the gnudi and 2-3 tbsp of gnudi water.
- Cook for few minutes. Remove from heat and season with salt and pepper.
- Serve warm, with grated parmesan on top.