Gnudi
Gnudi means “naked dumpling,” because it’s truly a stuffing without a pasta shell. So if you love those stuffings in ravioli, skip the pasta—this dish is for you.
Recipe information
Yield
25 to 30 gnudi, serving 6 as a first course or 4 as a main dish
Ingredients
Recommended Equipment
Preparation
Step 1
Start heating a large pot of salted water.
Step 2
Blend the ricotta and the egg together in a large bowl. Mix in the spinach, cheese, bread crumbs, flour, salt and pepper, and knead lightly.
Step 3
Test the consistency of the dough by scooping up a heaping tablespoon, forming it into a ball, and flouring it. Drop it into the boiling water; if it does not hold its shape and rise to the surface of the water within a minute, add more bread crumbs to your dough.
Step 4
When you have the right consistency, shape all of the dough into balls the size of golf-balls, roll them lightly in flour, and lay them out on baking sheets covered in parchment paper.
Step 5
Drop the gnudi gently one by one into the boiling water and cook for about 2 or 3 minutes, until they rise to the top, and come to a rolling boil. To test for doneness, scoop out a ball and press it with your fingers: the dumpling dough when cooked should bounce back, leaving no indentation.
Step 6
Transfer to a sauté pan with Butter and Fresh Sage Sauce. Top with freshly grated cheese before serving.
