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Ricotta Gnudi Recipe

Recipe by Pedro M. A. Neves

Ricotta gnudi are pillowy Italian dumplings made from fresh ricotta, spinach, and Parmesan, poached until they float to the surface of simmering water. These delicate, souffle-like rounds are lighter than traditional pasta but equally satisfying, and are typically served with brown butter sage sauce or tomato-based preparations. This Tuscan specialty showcases the beauty of simple, quality ingredients.

Ingredients

• 500g fresh whole milk ricotta cheese
• 200g fresh spinach, roughly chopped
• 80g grated Parmigiano-Reggiano cheese
• 50g all-purpose flour (00 flour preferred)
• 2 large egg yolks
• 1 whole egg
• 5ml fresh lemon juice
• salt to taste
• freshly ground black pepper to taste
• 2.5ml freshly grated nutmeg
• extra flour for dusting
• 2 litres water for poaching
• 5ml salt for poaching water

Instructions

1. Blanch the spinach in boiling salted water for 2 minutes until tender, then transfer to ice water to stop cooking. Drain well and squeeze dry in a clean kitchen towel, pressing firmly to remove all moisture.

2. Press the drained spinach through a fine-mesh sieve using the back of a spoon to create a fine purée.

3. In a large mixing bowl, combine the ricotta cheese, spinach purée, Parmigiano-Reggiano, egg yolks, whole egg, lemon juice, salt, pepper, and nutmeg. Mix gently but thoroughly until just combined, being careful not to overwork the mixture.

4. Sift the flour over the ricotta mixture and fold gently until just incorporated. The dough should be soft and slightly sticky but hold its shape.

5. Dust a work surface with flour. Using two moistened soup spoons, scoop the ricotta mixture into oval quenelles, dropping them onto the floured surface. Alternatively, dust your hands with flour and gently roll small portions into loose oval shapes. Work quickly and handle minimally to maintain their light texture.

6. Bring 2 litres of water with 5ml salt to a gentle simmer in a large pot. Working in batches, carefully slide the gnudi into the water using a slotted spoon or fish spatula.

7. Cook for 3-4 minutes. The gnudi will first sink to the bottom, then gradually float to the surface. Once they float and remain there for 1 minute, they are done. Remove with a slotted spoon and transfer to a plate lined with paper towels.

8. Serve the warm gnudi immediately with your choice of sauce—brown butter sage, fresh tomato, or light cream sauce—and additional grated Parmigiano-Reggiano.

Substitutions

• Use frozen spinach (thawed and squeezed dry) if fresh spinach is unavailable; reduce quantity to 150g
• Replace all-purpose flour with cornstarch (60g) for a more delicate texture with slightly less chewiness
• Substitute ricotta with burrata cheese (400g) for a richer, creamier version
• Use vegetable broth instead of plain water for poaching to add subtle flavour

Tips

• Keep your hands and spoons cool and floured to prevent the sticky dough from sticking; work quickly and avoid overhandling
• The gnudi mixture can be prepared up to 4 hours ahead and refrigerated, making shaping easier when the dough is firmer
• Poach gnudi in gentle, rolling simmers only—vigorous boiling will cause them to fall apart and become gummy
• Brown butter with sage leaves is the traditional pairing; cook sage leaves in melted butter until golden and fragrant, about 3-4 minutes

Ricotta gnudi originated in Tuscany and represent a clever use of fresh ricotta during spring when spinach is abundant. The name derives from the Italian word 'nudo' (naked), as they are essentially unclothed dumplings without a pasta shell, and they exemplify the Tuscan philosophy of celebrating simple ingredients without heavy preparation.

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