CTV Recipes

All Recipes
Clear all
Meals
Chefs
Dietary Concerns
More Options
Shows

Search Recipes

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

  1. 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.
  2. Form the gnudis by portioning out the dough into small balls with a one and a half-ounce (45 ml) scoop.
  3. Flour hands and roll the balls gently to form smooth balls.
  4. Refrigerate if not using right away.

Spinach Cream Sauce

  1. 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.
  2. Add the cream and cream cheese to the pan, stirring often until the cream cheese is fully melted, about five minutes.
  3. Reduce heat and allow the sauce to simmer and reduce until thick and glossy, about two to three minutes.
  4. Before serving, stir the chopped spinach into the pan and cook until just wilted and bright green.

Finish

  1. 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.
  2. 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.
  3. If the sauce is too thick, thin it out with a little of the gnudi cooking water. Season with salt and pepper.
  4. Tip the sauce out onto a warmed serving platter, top with the cooked gnudi, and garnish with Parmesan.
  5. Serve immediately. Enjoy! 

 


You might like

View All Recipes
Neptune’s pasta Neptune’s pasta
Crispy fried pasta with spicy chorizo Crispy fried pasta with spicy chorizo
Portobello, pancetta and spinach pasta Portobello, pancetta and spinach pasta
Fettuccine alfredo and mustard Fettuccine alfredo and mustard