Gnudi (Ricotta Gnocchi)

Total Time Prep: 35 min. Cook: 15 min.
Yield 6 servings
Test Kitchen Approved
Gnudi, or delicate ricotta gnocchi, are surprisingly easy to make. Enjoy them with a simple tomato or butter sauce and a sprinkling of Parmesan cheese.

Ingredients

  • 16 ounces whole-milk ricotta cheese
  • 1 teaspoon extra virgin olive oil
  • 8 ounces fresh baby spinach
  • 1 large egg, room temperature, lightly beaten
  • 1 cup grated Parmesan cheese plus more for serving
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg, optional
  • 2/3 cup all-purpose flour plus more for dusting
  • 1 jar (28 ounces) marinara sauce

Directions

  1. Line a fine mesh sieve with paper towel; add ricotta. Cover with paper towels; place a saucer on top and a weight, such as a can of beans. Let drain.
  2. In a large skillet, heat olive oil to medium heat. Add spinach; cook until just wilted, 2-3 minutes. Let cool. Use your hands to squeeze the spinach juice back into the skillet. Transfer spinach to a cutting board; finely chop. Set aside.
  3. Bring a large pot of salted water to a boil.
  4. In a large bowl, mix together ricotta, spinach and egg until well-blended. Add Parmesan, garlic, salt, pepper and nutmeg, if desired; mix until thoroughly combined. Add flour; stir gently until a moist mixture forms.
  5. Place a few tablespoons of flour on a plate. Using a teaspoon, scoop 1-in. balls of dough; roll in between the palm of your hands. Roll in the flour until lightly coated; set aside. Repeat with remaining dough.
  6. Place skillet with spinach liquid back on the stovetop. Add tomato sauce; heat to medium.
  7. Add dumplings to the water; lower to a gentle simmer. When the dumplings rise to the top, cook for 2 minutes. Scoop them out with a slotted spoon; transfer to the tomato sauce. Serve in bowls topped with additional Parmesan cheese.

Nutrition Facts

1 serving: 339 calories, 16g fat (8g saturated fat), 77mg cholesterol, 1274mg sodium, 32g carbohydrate (11g sugars, 4g fiber), 19g protein.

This delicate dumpling is found in elegant restaurants, and is Italian in origin—which you'd probably guess from the ingredients. Once you've mastered making gnudi, you can make them your own by changing the seasonings and the sauce. This recipe is often served with a sage-butter sauce, and the butter can be browned or not. —Suzanne Podhaizer, St. Johnsbury, Vermont
Recipe Creator

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