RecipesPasta & Co

Gnudi (small spinach and ricotta gnocchi)

by Micaela Harrasser

I like these super flavorful small gnocchi, they’re super nutritious and easy to make. I tend to make a big batch and then have them each time with a different sauce, to make it more versatile.

The spinach: I haven’t tried using frozen spinach. If you do, remember to defrost them beforehand and carefully remove as much water as you can. I personally tend to use the fresh version as often as I can because I can tell the difference when they are not super seasoned.

The flour: I didn’t specify which type because that is up to you! You can easily swap all-purpose with wholemeal flour, or even try with gluten free options.

The cheese: of course, I always go for the usual suspects: grana, parmigiano, pecorino. Please feel free to experiment and try different types of cheeses!

[rating]

Gnudi (small spinach and ricotta gnocchi)

Serves: 4x as main Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 450g fresh spinach
  • 250g ricotta (Ideally good quality like Galbani)
  • 70g flour + extra to dust them
  • 35g grated parmigiano
  • 1 egg
  • 1 generous pinch of salt, pepper and nutmeg

Instructions

  1. First, place the ricotta into a sieve, on top of a bowl, to strain the excess liquid. Place it in the fridge and leave it overnight.
  2. The next day, wash and cook the spinach.
  3. Once ready, transfer to a sieve and push a few times against the sieve with a wide spatula to drain as much liquid as possible out of the spinach. The removal of liquids from spinach and ricotta is essential to avoid getting the gnudi too ‘wet’ inside.
  4. Finely chop (or blitz with a stick blender) the spinach.
  5. Add the spinach to a bowl, then add in the other ingredients.
  6. Mix everything very well with a sturdy spatula or even with your hands.
  7. Take a sheet of parchment paper and spread some flour on a plate.
  8. Take a tablespoon and use it to scoop out the gnudi mix.
  9. Place it in the plate with the flour and lightly dust some flour al over it.
  10. With your palms, make a small ball and place it on the parchment paper.
  11. Once you are almost done, place a big pot with water to the stove to boil the water. Once ready, add some gnudi to the boiling water (do not overcrowd the pot).
  12. Once they come to the surface, keep cooking for an extra 5 minutes.
  13. Take out and strain with a spatula or small colander. They’re now ready to be mixed with the sauce! Sauce options: the traditional one would be a simple tomato sauce. A rich alternative, pictured here, it’s one of my favorite gnocchi sauces: butter and sage! Cook the butter and sage in a small non-stick pan, then add onto the gnudi. Sprinkle some freshy grated cheese on top and enjoy!

Notes

Tip: if you feel the mixture is too wet, add extra flour to the mix and next time try to strain more liquid out of the ricotta and spinach. Alternatively, make the mix in advance and store in the fridge to make it firmer. Storage: the cooked gnudi can be stored in the fridge in a sealed container for 3 days. They can also be frozen.

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