Gnudi di Ricotta cheese Spinaci
“Gnudi” means “naked” in Tuscan dialect — they’re the creamy filling of ravioli, served without the pasta. Soft, green, and deeply comforting, gnudi are a perfect example of cucina povera turned poetic.
Ingredients (serves 4):
• 350 g fresh organic spinach or chard (weighed raw)
250 g organic ricotta (well-drained overnight in a sieve)
60 g grated Parmigiano Reggiano DOP
1 organic egg
Freshly grated organic nutmeg
Organic all-purpose flour, for dusting
Sea salt and freshly ground pepper
Organic butter and fresh sage, for serving
Instructions:
Cook the greens: Blanch spinach in boiling water for 1–2 minutes. Cool quickly in ice water, then squeeze thoroughly and chop very finely.
Make the mixture: In a bowl, mix the chopped spinach with ricotta, Parmigiano, egg, a pinch of nutmeg, salt, and pepper. The result should be soft but hold its shape.
Shape the gnudi: With floured hands, form walnut-sized balls. Roll each gently in flour to coat. Place on a tray lined with baking paper and refrigerate for 30–60 minutes.
Cook: Bring salted water to a gentle boil. Drop gnudi in small batches. When they float, cook 1 minute more, then lift with a slotted spoon.
Serve: In a wide pan, melt organic butter with sage leaves. Gently toss the gnudi and serve immediately, sprinkled with extra Parmigiano.
Tips for perfect gnudi:
– Ricotta must be very dry. Drain overnight in a fine strainer if necessary.
The dough should feel soft but not sticky. If too wet, add a spoonful of Parmigiano-
not too much flour or they’ll be heavy.
Gnudi are delicate. Boil gently and don’t overcrowd the pot.
