Gnudi is sort of like a cheesey gnocchi, made from ricotta cheese and mixed with spinach it is a full healthy meal. Serve along side some crusty bread and you will have a happy family.
Spinach Gnudi
Servings
6 Servings
Ingredients
- 1 cup whole milk ricotta cheese
- 1 pound bag frozen spinach thawed and squeezed dry
- 1 cup grated Parmesan
- 3 eggs
- a few grates of fresh grated nutmeg
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 5 tablespoons all purpose flour plus about 1 cup for coating
- 4 cups favorite tomato sauce
Instructions
- Bring a large pot of salted water to a boil.
- In a large bowl, mix ricotta, spinach, Parmesan cheese, and eggs. Stir in nutmeg, salt, pepper, and 5 tablespoons flour. Form mixture in to small, flattened balls using extra flour to hold it together and coat it. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes, allow to sit on a large plate.
- Meanwhile bring a medium frying pan to medium low heat. Pour in your favorite sauce, from a jar or homemade, bring to a low simmer. Place gnudi dumplings inside the sauce, heat for another minute or two and serve.
I made the spinach gnudi this evening. Very interesting technique, and it worked perfectly. I felt like an Italian Nonna as I rolled the spinach/cheese balls in the extra flour – what a great way to use it all up before Pesach. The finished dish was delicious, pillowy and restaurant-worthy. Best to make it when your kitchen isn’t yet clean for Pesach – there is quite a bit of flour being used for the coating.
I wish I could share a picture of the finished product in a skillet with tomato sauce.
Is there a gluten-free substitute that would work instead of the flour?
Yes, you can even use potato starch, but any flour would work, it’s not a lot.
I’m going to make this.I bet its awesome. Thanks for sharing.
Instead of flour can I use Quinoa? Also using crushed garlic and lemon sauce (sold at whole foods and zankou) with great crushed tomates and half can tomato paste makes easy breesy delicious saucee
Sorry if my prior comment came off as criticism, that’s not how it was intended. I was just hoping for some insight into the taste & texture of the dish.
This sounds delicious. It has all the ingredients I like and sounds easy to fix. Can’t wait to try it.
Neither one of the ladies who have previously written did not mention the gnudi or how they liked that component of the dish.
There are no/lo salt tomato sauces out there — Trader Joe’s has one. Also you could use Pom (or is it Pomi?) strained tomatoes (it’s like tomato sauce w/o the seasonings), & add your own seasonings.
This is too salty-tomato sauce is full of salt.
What else can be used in its place?