Gnudi

Name: Gnudi
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 12 oz whole-milk ricotta cheese; ½ cup flour; 1/2 cup grated Reggiano Parmesan cheese; 1 Tbsp panko bread crumbs; ¾ teaspoon kosher salt; ½ teaspoon pepper; ¼ teaspoon grated lemon zest; 10 ounces frozen cut-leaf spinach, thawed and squeezed dry

4 steps

Prep:30minCook:5min

Light, delicate, delicious. I’d say it’s like eating ravioli without the pasta shell. I served them with gravy (marinara sauce) and homemade meatballs.

Updated at: Thu, 17 Aug 2023 12:04:51 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories253.8 kcal (13%)

Total Fat12.4 g (18%)

Carbs21.9 g (8%)

Sugars0.6 g (1%)

Protein14.5 g (29%)

Sodium609.9 mg (30%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

12 ozwhole-milk ricotta cheese

½ cupflour

½ cupParmesan cheese

grated

1 Tbsppanko bread crumbs

¾ teaspoonkosher salt

½ teaspoonpepper

¼ teaspoonlemon zest

grated

10 ouncesfrozen cut-leaf spinach

thawed and squeezed dry

Instructions

Step 1

Line rimmed baking sheet with double layer of paper towels. Spread ricotta in even layer over towels; set aside and let sit for 10 minutes. Place flour, Parmesan, panko, salt, pepper, and lemon zest in large bowl and stir to combine. Process spinach in food processor until finely chopped, about 30 seconds, scraping down sides of bowl as needed. Transfer spinach to bowl with flour mixture. Grasp paper towels and fold ricotta in half; peel back towels. Rotate sheet 90 degrees and repeat folding and peeling 2 more times to consolidate ricotta into smaller mass. Using paper towels as sling, transfer ricotta to bowl with spinach mixture. Discard paper towels but do not wash sheet. Add egg whites to bowl and mix gently until well combined.

Step 2

Transfer heaping teaspoons of dough to now-empty sheet (you should have 45 to 50 portions). Using your dry hands, gently roll each portion into 1-inch ball.

Step 3

Bring 1 quart water to boil in Dutch oven. Add 1½ teaspoons salt. Using spider skimmer or slotted spoon, transfer all gnudi to water. Return water to gentle simmer. Cook, adjusting heat to maintain gentle simmer, for 5 minutes, starting timer once water has returned to simmer (to confirm doneness, cut 1 dumpling in half; center should be firm).

Step 4

Using spider skimmer or slotted spoon, remove gnudi from pot, drain well, and transfer to bowls with sauce. Garnish with basil and extra Parmesan. Serve immediately.