Spinach & Ricotta Gnudi
Gnudi, derived from the Italian word "nude," refers to delicate dumplings made from ricotta cheese and spinach, often considered a lighter, cheese-filled alternative to traditional pasta. This recipe delivers pillowy soft gnudi paired with an earthy porcini mushroom puree, making for a luxurious yet comforting dish.The creamy ricotta combines seamlessly with nutmeg-scented spinach and Parmesan, while the porcini puree adds a deep umami flavor to balance the dish. Serve it as a starter or a sophisticated main course—it’s a feast for both the eyes and the palate.
Equipment
- Fine Mesh Strainer or Cheesecloth: Essential for draining the ricotta to remove excess moisture.
- Mixing Bowls For combining gnudi ingredients and holding prepped components.
- Saucepan Used to boil the gnudi dumplings.
- Large Sauté Pan: For caramelizing shallots and cooking mushrooms for the porcini puree.
- Blender or Food Processor: To puree the mushroom mixture into a smooth sauce.
- Slotted Spoon: Perfect for lifting gnudi from the boiling water without breaking them.
- Ice Bath (Bowl of Ice Water): To shock-cool the cooked gnudi and preserve their texture.
- spatula For stirring ingredients and transferring the puree.
- Fine-Mesh Strainer (optional): To strain the porcini puree for an ultra-smooth finish.
- Plate or Tray: For holding the gnudi after shaping or shocking.
Ingredients
- 1 lb cow’s milk ricotta drained in a strainer for at least 2 hours
- ¼ cup spinach sautéed and finely chopped
- ½ cup grated Parmesan plus more for serving
- 4 tbsps all-purpose flour
- 3 tbsps panko breadcrumbs
- ½ tsp salt
- ¼ tsp pepper
- pinch of grated nutmeg
- 2 egg yolks
- olive oil for coating
- 4 tbsps melted butter for re-heating
Porcini Puree
- olive oil
- 3 shallots julienned
- 3 oz fresh porcini mushrooms sliced
- 1 oz dried porcini mushrooms hydrated, then squeezed dry, reserve the liquid
- 1 oz brown beech mushrooms sliced
- ½ tsp salt
- pinch of chili flakes
Instructions
For the Gnudi:
- Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg, and eggs together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don’t hold together, add more flour or breadcrumbs and test again.
- Portion all of the gnudi and roll into balls. Cook in boiling water until they float, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve.
For the Porcini Puree:
- To caramelize the shallots, heat a large sauté pan over high heat. Add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes.
- Sauté the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes. Pour the liquid from the hydrated porcini mushrooms into the pan. Allow to cook for about 15 minutes.
- Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Reserve until ready to serve.
To serve:
- Warm the porcini puree and reserve,
- Reheat the gnudi in a pan with salted simmering water and melted butter.
- Plate the porcini puree, place the gnudi on top, and top with Parmesan cheese.
Notes
Cooking Tips:
- Ensure the ricotta is thoroughly drained to prevent overly soft gnudi that fall apart during cooking.
- Test the gnudi dough before shaping all the balls; adjust with more flour or breadcrumbs as needed.
Flavor Enhancements:
- Drizzle truffle oil over the plated dish for an extra layer of indulgence.
- Garnish with freshly cracked black pepper and a few fresh thyme leaves for added aroma.
Storage:
- Store uncooked gnudi in the refrigerator for up to 2 days, covered.
- Reheat cooked gnudi gently in simmering water or melted butter.
Nutrition
Calories: 174kcalCarbohydrates: 22gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 108mgSodium: 864mgPotassium: 239mgFiber: 2gSugar: 2gVitamin A: 415IUVitamin C: 2mgCalcium: 147mgIron: 1mg
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