Gnudi is a essentially a ravioli without the pasta and they are delicious! This is a very simple recipe for a gnudi. Many times when you are making them the recipe calls for letting them sit for a few hours or even a few days in the refrigerator so that the filling and the flour form a bit of a layer on the outside, but who has time or patience for that? Certainly not me. This recipe will take about 30 minutes to make and and they are delicious! When I served to my husband he said it was one of his favorite meals I ever made! WINNER! 🙂 I think they taste better the next day and wont take much longer to make a double batch for leftovers for the week.
- 10 oz package of frozen, chopped spinach, thawed and squeezed dry
- 1 1/2 cups whole-milk ricotta cheese
- 1 cup grated Parmesan cheese
- 6 tablespoons all purpose flour to start, more may be needed based on the texture of your mix
- 2 large eggs
- freshly ground pepper
- freshly grated nutmeg
- whatever sauce you want to use for your gnudi
- crusty bread
- Bring a large pot of salted water to a boil
- Put the spinach in a large bowl and separate it a bit with your hands
- Add the ricotta, 3/4 cup of Parmesan cheese, 6 tablespoons of flour to start, eggs, 3/4 tea salt, 1/4 tea pepper and nutmeg. Mix with your hands until it forms a sticky dough. If it is too sticky add more flour until you are able to scoop and roll it into balls
- Spread some flour on a plate and flour your hands
- Scoop out about a tablespoon of dough and form a ball and roll each in the flour to coat evenly. You should get 20-25 gnudi from the batter
- Drop your gnudi in the boiling water and cook until they rise to the surface which will take about 5 minutes
- Remove the dumplings from the water and transfer to whatever sauce you will be covering the gnudi in. Top with Parmesan cheese, basil or whatever toppings you love on your pasta.
- TIP - Cook the gnudi in batches. I cooked them in 4 batches.