Ingredients

6 tablespoons unsalted butter

1 small yellow onion, finely chopped

1 clove garlic, minced

2 (16-ounce) packages frozen chopped spinach, thawed and thoroughly squeezed dry (about 2 cups)

1 cup (8 ounces) full-fat ricotta cheese

3/4 cup all-purpose flour, plus more for rolling

1/2 cup grated Parmesan cheese, plus more for garnish

2 large eggs, lightly beaten

1 teaspoon kosher salt, plus more for seasoning cooking water

1/4 teaspoon ground nutmeg

1/4 teaspoon dried thyme

Extra-virgin olive oil, for garnish

Instructions

Step 1: Melt the butter in a large skillet over medium heat. Add the chopped onion and cook, stirring often, until softened, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the drained spinach and cook until heated through. Remove from heat and let cool for about 5 minutes.

Step 2: In a large bowl, combine the ricotta, flour, Parmesan, beaten eggs, kosher salt, nutmeg, and thyme. Fold the cooled spinach mixture into this bowl. Cover and refrigerate for at least 1 hour or up to 1 day to allow the mixture to firm up.

Step 3: On a floured surface or a floured baking sheet, drop tablespoon-sized portions of the chilled mixture. Roll each portion gently between your hands to form small balls. Place the shaped gnudi on a parchment-lined baking sheet and freeze until firm, at least 1 hour.

Step 4: Bring a large pot of salted water to a boil. Add the frozen gnudi to the boiling water and cook until they float to the surface, about 3 to 5 minutes. Use a slotted spoon to carefully remove them from the water.

Step 5: Serve the gnudi immediately on plates. Drizzle with extra-virgin olive oil and sprinkle with additional grated Parmesan cheese to taste.

Tips & Variations

Be sure to squeeze out as much moisture as possible from the spinach to prevent the mixture from becoming too wet and difficult to shape.

If you want a lighter version, substitute half the ricotta with cottage cheese, though this will change the texture slightly.

For a herby twist, try adding fresh basil or parsley to the filling.

Storage

Store any uncooked gnudi in the freezer on a baking sheet lined with parchment paper until solid, then transfer to an airtight container for up to 3 months. Cook directly from frozen by boiling until they float. Leftover cooked gnudi can be refrigerated in an airtight container for up to 2 days; reheat gently in a skillet with a little butter or olive oil.

FAQs

Can I make the gnudi mixture ahead of time?

Yes, the mixture can be prepared and refrigerated for up to 1 day before shaping and freezing the dumplings.