Spinach and Ricotta Gnudi with Butter and Sage

For a quick yet flavourful supper, these delightful spinach and ricotta gnudi offer the perfect solution. A truly comforting dish, they can be prepared in around half an hour, making them ideal for those evenings when you crave something special without spending endless hours in the kitchen. Their wonderfully soft texture and delicate flavour make them a cherished classic, here revisited for speed and simplicity. By combining fresh ricotta, vibrant spinach, and just a touch of flour, you’ll create light, pillowy clouds that cook quickly and are beautifully enhanced by a simple butter and sage dressing. Enjoy a wholesome and effortlessly elegant meal that fits seamlessly into your busy life.

Quick Overview

• Preparation Time: 15 minutes
• Cooking Time: 12-15 minutes
• Difficulty: Easy
• Serves: 2

Ingredients

• 8.8 oz (250g) fresh ricotta, well-drained
• 5.3 oz (150g) spinach (frozen, thawed and squeezed dry)
• 1.8 oz (50g) grated Parmesan cheese
• 1 small egg
• 1.8-2.5 oz (50-70g) plain flour (or as needed)
• A pinch of nutmeg
• Salt and black pepper, to taste
• 1.4 oz (40g) butter
• 8-10 fresh sage leaves
• 1 tbsp olive oil

Method

1. To begin, prepare the spinach: if using frozen, thaw thoroughly and squeeze out as much excess water as possible. Finely chop the squeezed spinach.
2. In a large bowl, combine the well-drained ricotta, chopped spinach, grated Parmesan, the egg, a generous grating of nutmeg, and season with salt and pepper. Gently mix with a spatula until just combined.
3. Gradually add 1.8 oz (50g) of the plain flour, gently kneading until you have a soft yet workable dough. If the mixture remains too sticky, add another tablespoon of flour until it reaches the right consistency.
4. Lightly flour a clean surface. Take small portions of the dough (approximately one teaspoon each) and gently roll them between your palms to form small balls or oval shapes.
5. In a non-stick frying pan, warm the butter with the olive oil over a medium heat. Once the butter has melted and begins to sizzle, add the fresh sage leaves.
6. Carefully place the gnudi into the hot pan, ensuring they are not overcrowded. Cook for 3-4 minutes per side, or until they are golden brown and evenly cooked through.
7. Serve the gnudi immediately, drizzled with the melted butter and sage from the pan, and finish with an extra sprinkle of grated Parmesan cheese.

Serving & Leftovers

These gnudi are perfect as a light starter or a flavourful side dish. They are best enjoyed immediately after preparation. Should you have any leftovers, store them in an airtight container in the fridge for up to one day and gently reheat in a pan.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

Having a repertoire of quick, reliable recipes truly transforms your culinary routine. At SmartKitchen30, we champion this approach – simple methods and common ingredients allowing you to enjoy genuine, delicious dishes even on the busiest weeknights. Embrace stress-free cooking and savour the pleasure of a well-balanced meal, made easy.