Gnudi is a typical Tuscan dish made with spinach or erbette, ricotta, Parmesan cheese and served with butter and sage or tomato sauce.
The term gnudi comes from the Tuscan dialect which means “naked” and emphasizes the “nakedness” of these dumplings compared to ravioli, which are instead covered with a layer of pasta.
It is an easy and simple recipe to make: a tasty and healthy vegetarian dish.
GNUDI (SPINACH DUMPLINGS)
700 g (25 oz) fresh spinach leaves
450 g (2 cups) strained sheep or cow’s milk ricotta
140 g (1 cup) all purpose flour + some extra for rolling the dough
1 tablespoon extra virgin olive oil
2 garlic cloves
2 small eggs
60 g (about ½ cup) grated Parmesan cheese + extra to serve
1 pinch nutmeg
Sea salt and freshly ground pepper
1. Wash the spinach under running cold water. Steam for a few minutes. Transfer to a colander placed over a bowl to drain the excess fluid, crushing with a spoon or squeeze with your hands to facilitate excessive water release
2. In a large saucepan heat the oil and over medium heat sauté the garlic until lightly brown. Remove the garlic and stir in the spinach, cook for a few minutes. The spinach should be tender and flavored. Let cool completely. If there is some excessive of water, drain again. Finely chop with a knife
3. Bring a large pot of salted water to boil (about 1 scarce teaspoon of sea salt per 1 quart or liter of water)
4. Pour the ricotta and spinach (well drained) into a large bowl. Season with the nutmeg, salt and pepper. Add the eggs, Parmesan and flour. Mix well to obtain a firm dough.
5. Roll about one tablespoon of dough into a ball in the flour and then place on a baking sheet covered with parchment paper. Continue until you finish all the dough.
6. Cook the gnocchi (a few at the time) for about 35-40 seconds after the float on top. Place the gnocchi on a warm plate. Serve with tomato sauce and Parmesan cheese. – Paola