Spinach and Ricotta Gnudi with Butter and Sage

This delightful dish brings the comfort of Italian tradition to your table with a modern, efficient approach. Designed for those busy weeknights, it focuses on simple ingredients and streamlined steps, ensuring a satisfying result without lengthy waits. These soft, delicate gnudi are beautifully complemented by a simple dressing of melted butter and fresh sage, creating a perfectly balanced flavour profile that truly pleases the palate. It’s a testament to how quick and easy truly delicious home cooking can be, promoting a sense of wellness and calm in your kitchen.

Quick Overview

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Difficulty: Easy
• Serves: 2

Ingredients

• 8.8 oz (250g) well-drained sheep’s or cow’s ricotta
• 5.3 oz (150g) fresh spinach (or 3.5 oz (100g) frozen, thawed)
• 1.8 oz (50g) grated Parmigiano Reggiano, plus extra for serving
• 1 medium egg
• 3-4 tablespoons plain flour, plus extra for dusting
• 1.1 oz (30g) unsalted butter
• 6-8 fresh sage leaves
• Pinch of nutmeg (optional)
• Fine salt and freshly ground black pepper, to taste

Method

1. If using fresh spinach, blanch it quickly in boiling salted water for 2 minutes, then drain and allow to cool. Squeeze very well to remove all excess water, then chop finely. If using frozen spinach, thaw and squeeze just as thoroughly.
2. In a large bowl, combine the drained ricotta, chopped spinach, Parmigiano Reggiano, egg, a pinch of nutmeg (if using), salt, and pepper. Mix gently with a spatula.
3. Add 3 tablespoons of flour to the mixture and stir until combined and smooth. If the dough feels too soft to handle, add another tablespoon of flour, but be careful not to add too much, as this will prevent the gnudi from being light and delicate.
4. Bring a large pot of salted water to a boil. Meanwhile, on a lightly floured tray, form the gnudi: take small portions of the mixture using two teaspoons or floured hands, shaping them into small, irregular balls or quenelles, and place them on the floured tray.
5. Gently drop the gnudi into the boiling water. Cook them for about 3-5 minutes, or until they float to the surface and remain floating for a minute.
6. Meanwhile, in a large frying pan, melt the butter over a medium heat with the fresh sage leaves. Allow the butter to sizzle and lightly brown.
7. Using a slotted spoon, transfer the cooked gnudi directly into the frying pan with the melted butter and sage. Gently toss for one minute to coat and infuse with flavour. Serve immediately with a generous sprinkle of extra Parmigiano Reggiano.

Serving & Leftovers

Serve the gnudi hot, immediately after tossing them in the butter and sage. This is a starter or main course that doesn’t benefit from being prepared in advance, as their delicate texture is best enjoyed freshly made. They are not ideal for leftovers, so it’s best to prepare and consume them straight away.

Nutrition

Nutritional values are estimates and may vary depending on specific ingredients and portion sizes.

One Last Thing

In our busy lives, having access to recipes that seamlessly fit into daily routines is a true advantage. This dish is a perfect example, offering you a delicious and comforting meal and proving that good food doesn’t have to be time-consuming. It’s an ideal option to remember for those evenings when you’re seeking a touch of Italian tradition without any fuss.