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June 23, 2024 In Recipes, Summer, Vegetables

Gnudi, a taste of early summer

Gnudi, sometimes known as malfatti are super light ricotta and spinach dumplings, basically the inside of the ravioli, without the pasta.

In Tuscany, we tend to use fresh ricotta, which is a sheep’s cheese and particularly good at this time of the year. You could however substitute with either cow or buffalo ricotta, depending on what you can find. Gnudi make for a simple, delicious lunch or supper and work well alongside a green salad.
INGREDIENTS
Serves 4
500g spinach leaves
250g fresh sheep’s Ricotta
2 large free-range organic eggs
¼ of a freshly grated nutmeg (we major on this because we all love it)
25g Parmesan, plus extra for serving
Maldon salt and milled black pepper
1.5 tbsp Tipo ‘00’ flour, plus extra for dusting
100g fine semolina flour
A generous amount of Extra Virgin Olive Oil: we use Monocultivar Crognale from Trappeto di Caprafico in Abruzzo
A small bunch of fresh sage leaves
METHOD

Cut the stalks from the spinach and wash carefully.  Place the damp leaves in a pan over a low heat and allow to wilt, stiring all the time. Drain, squeezing every bit of water out.  Chop finely and let cool.  Beat the ricotta with a fork and add the chopped spinach.  Add the eggs, nutmeg and Parmesan and season.  Fold in the flour and dust a board with more flour.

 

Take a wine glass and dust it with semolina.  Put a dessertspoon of the ricotta/spinach mixture into the glass and swill it around until a shape is formed.  The gnudi must be well coated with the semolina.  Place them on the floured board.

 

Bring a large pan of salted water to the boil – it should be bubbling rather than rolling.  Drop in the gnudi in batches and cook until they bob to the top of the pan.  This will take about 5 minutes.  Remove with a slotted spoon and place in the warmed dish with a drizzle of EVOO.  Keep warm while you cook the rest.

 

Slowly warm the Extra Virgin Olive Oil  in a thick-bottomed pan over a low heat; add the sage leaves and just let them wilt and blend.  Serve the gnudi with the sage oil and Parmesan and a green salad on the side.