Martha Stewart Spinach and Ricotta Gnudi With Sage Butter

Martha Stewart spinach and ricotta gnudi with sage butter is an easy Italian dinner that skips the pasta wrapper. Fresh spinach, creamy ricotta, and Parmigiano get shaped into tender dumplings, then tossed in nutty browned butter with crispy sage.

Serve these Tuscan dumplings with a simple green salad for a cozy family dinner any night of the week. Squeeze every drop of water from the spinach, because dry spinach is what keeps gnudi light instead of gummy.

Martha Stewart Spinach and Ricotta Gnudi With Sage Butter

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Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

365

kcal

Tender, pillowy dumplings with bright spinach and a crisp flour coating, swimming in dark golden brown butter scattered with fragrant sage leaves.

Ingredients

• 1 pound fresh spinach, large stems removed, washed well
  

• 3/4 cup ricotta cheese (about 6 ounces), preferably fresh, drained for 30 minutes in a fine sieve
  

• 3/4 cup finely grated Parmigiano-Reggiano cheese (about 1 ounce), plus more for serving
  

• 1 teaspoon coarse salt
  

• Pinch of freshly ground pepper
  

• 2 large egg yolks, lightly beaten
  

• 1/2 teaspoon freshly grated nutmeg
  

• 1/2 cup plus 2 tablespoon all-purpose flour
  

• Semolina, for dusting
  

• 4 tablespoons (½ stick) unsalted butter
  

• 8 to 10 leaves coarsely chopped fresh sage, plus about 8 whole leaves
  

Directions

• Steam the spinach: Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 1 to 2 minutes.
• Drain and puree: Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth (you should have 1 scant cup).
• Mix the dough: Stir together spinach puree, cheeses, salt, pepper, egg yolks, nutmeg, and 2 tablespoons flour in a bowl.
• Shape the gnudi: Mound remaining 1/2 cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log.
• Roll in flour and chill: Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that's lightly dusted with semolina. Repeat. Refrigerate, uncovered, for 1 hour or until ready to cook (up to overnight).
• Boil the gnudi: Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, surface, about 7 minutes. Repeat with remaining gnudi.
• Make the sage butter: Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat until dark golden brown. Stir in chopped sage and the sage leaves. Add a little gnudi cooking water to the sauce to loosen.
• Plate and serve: Use a slotted spoon to remove gnudi, shaking off excess water, and transfer to plates. Drizzle with sage butter and sprinkle with Parmigiano-Reggiano. Serve immediately.

Tools for this recipe

• Kirecoo 12-quart stainless steel stock pot, Cuisinart 14-cup food processor, OXO stainless slotted spoon, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is gnudi and how is it different from gnocchi?

Gnudi are Italian dumplings made with ricotta and spinach, basically ravioli filling shaped into balls and boiled on their own. Gnocchi are made with potatoes and flour, so they are denser and chewier. Gnudi are lighter because ricotta replaces the potato, but they need careful handling since there is less structure holding them together.

Can I make gnudi ahead of time?

Shape and flour the gnudi, then refrigerate them uncovered on a semolina-dusted baking sheet for up to 24 hours before cooking. The chill firms them up and actually makes them easier to boil without falling apart. You can also freeze them on the sheet, transfer to a bag once solid, and boil straight from frozen for about 9 minutes instead of 7.

What can I use instead of ricotta for gnudi?

Fresh goat cheese works in a 1:1 swap and gives a tangier flavor. Mascarpone is richer but softer, so add an extra tablespoon of flour to keep the dough firm enough to shape. Avoid low-fat ricotta because the extra moisture makes the gnudi fall apart during boiling.

How do I keep gnudi from falling apart in the water?

Drain the ricotta for at least 30 minutes and squeeze every bit of water out of the spinach, because excess moisture is the main reason gnudi dissolve. Chill them for a full hour before boiling so the flour coating sets. Boil in gently simmering water rather than a rolling boil, and avoid stirring more than once right after you drop them in.

What should I serve with spinach and ricotta gnudi?

A simple arugula salad with lemon vinaigrette cuts through the richness of the brown butter sauce. Roasted cherry tomatoes or sauteed mushrooms work as a side if you want more vegetables on the plate. For wine, a crisp Vermentino or Pinot Grigio pairs well since the acidity balances the butter and cheese.