Spinach and ricotta gnudi are a typical Italian dish from Tuscany, vegetable and ricotta gnocchi similar to the filling of ravioli. Called gnudi because they have “lost” their dress or the fresh egg pasta that wraps them, gnudi means nude. Light, cheesy and incredibly comforting and delicious!
To prepare spinach and ricotta gnudi you can use any type of ricotta, though I recommend that of sheep because it is tastier, but in the absence it is also good that of cow or goat. Spinach can be both frozen and fresh, but the latter must first be cooked and squeezed to remove excess water.
Video recipe of the day
- DifficultyVery easy
- Preparation time20 Minutes
- Rest time30 Minutes
- Cooking time5 Minutes
- Cooking methodStove
- 3 cupsspinach, fresh, boiled in distelled water, no salt, drained (+1/2)
- 1 cupricotta cheese (+1/2)
- 1/4 cupflour
- parmesan cheese
Cut the spinach well squeezed and mix it with the ricotta with the eggs and flour. Add salt and pepper, mix well. Let it rest for 30 minutes in the fridge. With the help of a little flour, form balls of dough by rolling them in your hands. Place the gnudi on a lightly floured tray. Boil plenty of salted water in a large pot and gently put the gnudi inside. Cook for 5 minutes. Meanwhile, weld the butter in a pan. Drain the gnudi in hot butter, serve with plenty of Parmesan.
To prepare the gnudi you can use any type of ricotta, I recommend that of sheep because it is tastier, but in the absence it is also good that of cow or goat.
Spinach can be either frozen or fresh, but the latter must first be cooked and squeezed to remove excess water.
The gnudi can be seasoned with butter and Parmesan, extra virgin olive oil, pecorino cheese, tomato sauce and basil.