Spinach and Ricotta Gnudi with Warm Butter Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 643
- Total Fat
- 61
- Saturated Fat
- 36
- Carbohydrates
- 13
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 13
- Cholesterol
- 229
- Sodium
- 392
- Total: 45 min
- Active: 30 min
Ingredients
Gnudi:
1 pound cow's milk ricotta, drained in a strainer for at least 2 hours
1/4 cup spinach, sauteed and finely chopped
1/2 cup grated Parmesan, plus more for serving
4 tablespoons all-purpose flour
3 tablespoons panko breadcrumbs
Pinch grated nutmeg
1 large egg
1 large egg yolk
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for serving
Warm Butter Sauce:
1 tablespoon cornstarch
3 sticks (1 1/2 cups) unsalted butter, cut into chunks
Kosher salt
Directions
- For the gnudi: Mix together the ricotta, spinach, Parmesan, flour, breadcrumbs, nutmeg, egg, egg yolk, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Make 2 small balls and test cook by placing them in boiling salted water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again. Portion all of the gnudi and roll into 1-inch balls.
- For the warm butter sauce: Mix the cornstarch with 1 tablespoon of water in a small bowl until the cornstarch dissolves.
- Add 1 1/4 cup water to a medium saucepan and heat over medium heat until hot but not simmering. Add the cornstarch slurry and whisk to thicken. As you whisk, slowly add in the butter until all melted and thickened. Season with a pinch of salt and add more water if needed to thin out the sauce.
- Cook the gnudi in the salted boiling water until they float, about 2 minutes, then toss directly into the warm butter sauce. Remove from the heat and serve topped with grated Parmesan, olive oil and black pepper.