Description
Ravioli Gnudi are delicate spinach and ricotta dumplings that offer a lighter alternative to traditional pasta. These tender, pillowy gnudi are made with a flavorful mixture of sautéed spinach, creamy ricotta, Parmesan, and aromatic herbs, then boiled until they float to perfection. Served simply with olive oil and extra Parmesan, they make a delightful Italian-inspired dish that’s both comforting and elegant.
Ingredients
Scale
For the Dumplings
- 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
- Cook the Vegetables: Melt the butter in a large skillet over medium heat. Add the finely chopped onion and cook, stirring often, until softened, about 5 minutes. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the thoroughly drained spinach and cook briefly to combine all flavors.
- Make and Chill the Dumpling Base: In a large bowl, mix together ricotta cheese, all-purpose flour, grated Parmesan, lightly beaten eggs, kosher salt, ground nutmeg, and dried thyme. Let the slightly cooled spinach mixture sit for about 5 minutes, then gently fold it into the ricotta mixture. Cover the bowl and refrigerate the mixture for at least 1 hour or up to 1 day to allow it to firm up.
- Shape the Dumplings: Flour a clean work surface or a small baking sheet. Using a tablespoon, scoop portions of the chilled ricotta mixture into the flour. Roll each portion gently in your hands to form smooth balls. Place the formed gnudi on a parchment-lined baking sheet and freeze them until solid, at least 1 hour.
- Cook the Gnudi: Bring a large pot of salted water to a boil. Add the frozen dumplings and cook until they float to the surface, about 3 to 5 minutes. Use a slotted spoon to carefully remove the cooked gnudi from the water.
- Serve: Plate the gnudi and garnish with a drizzle of extra-virgin olive oil and a generous sprinkle of grated Parmesan cheese. Serve immediately while warm and tender.
Notes
- Ensure the spinach is thoroughly squeezed dry to avoid excess moisture that could make the gnudi too soft.
- Freezing the formed dumplings before boiling helps them keep their shape during cooking.
- Feel free to add fresh herbs like basil or parsley for added flavor variation.
- Use full-fat ricotta for the best texture and richness.
- Serving gnudi with a simple butter or sage sauce is also a great option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: ravioli gnudi, spinach ricotta dumplings, Italian dumplings, homemade gnudi, ricotta pasta, vegetarian Italian recipe
