Ricotta and Spinach Gnudi
270—280 Min
Delicate ricotta and spinach gnudi — soft Italian dumplings lightly coated in semolina and served in a silky butter and smoked paprika cream sauce for a comforting, elegant dish.
Ingredients 4 Portions
- 200 gricotta
- 100 gbaby spinach
- 1 egg yolk
- 0.5 tspSea Salt, Coarse
- 0.25 tspPepper Black, Ground
- 0.25 tspPaprika Special Sweet
- 65 gcoarse flour
- 30 gsemolina, for coating
For the sauce:
- 40 gbutter
- 1 tspPaprika, Smoked
- 100 mlcooking cream
- Gnudi cooking water, if needed
Preparation
- 1
Transfer the ricotta to cheesecloth and let it drain in a sieve for about 1 hour.
Bring a pot of water to a boil and add the spinach. Cook for 30 seconds, until wilted, then transfer it to ice water. Drain well and cool. - 2
Chop the spinach and mix it in a bowl with ricotta, egg yolk, salt, pepper, paprika and flour. Refrigerate the mixture for 2 hours. Sprinkle a baking tray with semolina. Using two spoons, shape the gnudi and place them on the tray. Lightly sprinkle with semolina.
- 3
Shape into balls and refrigerate for at least 1 hour (ideally 5–6 hours).
- 4
Bring salted water to a boil. Carefully add the gnudi and cook until they float, then cook for 1 additional minute.
- 5
Melt the butter with paprika in a pan. Add the cream and about 100 ml of the gnudi cooking water. Add more water if needed. Remove from heat, add the Gnudi and gently coat them with the sauce.
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