Spinach Ricotta Gnudi Recipe

How to make it

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• Bring a medium pot of salted water to boil. Drop in spinach leaves and let poach for 1-2 minutes, just until wilted. Remove from water and drain well. Once cool enough to handle, chop finely & squeeze moisture out.
• Bring a large pot of salted water to boil.
• Place drained ricotta, egg, Parmesan, spinach, nutmeg, salt & pepper (and herbs if using) into bowl of food processor. Turn on and process until well incorporated.
• Take 1/4 cup of flour and add in 3 batches, pulsing processor with each addition until almost incorporated.
• Flour your workspace and a pie plate or similar with remaining flour.
• Scrape dough off sides and out of processor bowl. Knead dough on floured surface 5-10 times. Split into two parts. Roll each into a rope about about 20 inches long and 1 inch wide See Photo. Cut into 1 inch pieces See Photo. Place into floured pie plate and toss to cover all sides. See Photo
• At this point I attempted to make decorative indentations with a fork, but it was not as pretty as I'd have liked and not necessary :-) See Photo
• Carefully place gnudi into pot of boiling, a few at a time using a slotted spoon. Do not overcrowd the pot, work in batches if needed. Cook for 4-6 minutes. Carefully remove with slotted spoon onto paper towel lined plate See Photo. Keep warm with a foil tent if needed.
• I served the gnudi with Tomato Butter Sauce, sprinkled with more grated Parmesan.
• I ate 10, and this recipe yields about 40.
• I froze half of the batch. After tossing each dumpling in flour I placed them on a parchment lined baking sheet and put it into the freezer. After an hour I transferred them to a plastic freezer bag for later use. I will place them into boiling water from frozen to cook, not defrost them beforehand.
• These may also be prepared in other ways. For example, with herbed brown butter.