Ricotta gnudi with spinach cream sauce
These cheesy, cloud-like little dumplings are easy to make and a treat to eat. Tossing them in a rich, creamy spinach sauce is just one way to enjoy them.
SERVES
4
TO
6
Ingredients
Ricotta Gnudis
- 3/4 cup (180ml) all-purpose flour, plus more for dusting
- 1 15 oz (425g) container ricotta, drained
- 2 tablespoons (30ml) basil leaves, finely chopped
- 2 tablespoons (30ml) tarragon leaves, finely chopped
- 2 eggs + 2 egg yolks, beaten together
- 1/4 cup (120ml) parmesan, grated
- Salt and black pepper, to season
Spinach Cream Sauce
- 2 tablespoons (30ml) butter
- 1 shallot, peeled and finely minced
- 1 clove garlic, finely minced
- 16 oz (475ml) heavy cream
- 3 tablespoons (45ml) cream cheese
- Salt and black pepper, to season
- 2-3 cups (470-710ml) spinach, chopped
Finish
- Parmesan, to garnish
Directions
Gnudis
- In a large bowl, combine the flour, ricotta, basil, tarragon, eggs, parmesan, and season with salt and pepper and the Parmesan. Continue stirring until a sticky dough forms.
- Form the gnudis by portioning out the dough into small balls with a one and a half-ounce (45 ml) scoop.
- Flour hands and roll the balls gently to form smooth balls.
- Refrigerate if not using right away.
Spinach Cream Sauce
- Heat the butter in a medium saucepan until melted. Add the shallot and garlic and cook until the shallot is softened and translucent two to three minutes.
- Add the cream and cream cheese to the pan, stirring often until the cream cheese is fully melted, about five minutes.
- Reduce heat and allow the sauce to simmer and reduce until thick and glossy, about two to three minutes.
- Before serving, stir the chopped spinach into the pan and cook until just wilted and bright green.
Finish
- As the sauce is reducing, bring a large pot of heavily salted water to a rolling boil. Drop the gnudi carefully into the boiling water and stir gently. The gnudi can be quite fragile.
- Cook until warm in the center, three to four minutes, then use a wire strainer to transfer the gnudi to a lined pan to drain and keep warm.
- If the sauce is too thick, thin it out with a little of the gnudi cooking water. Season with salt and pepper.
- Tip the sauce out onto a warmed serving platter, top with the cooked gnudi, and garnish with Parmesan.
- Serve immediately. Enjoy!
