Imagine a dish so delicate, so wonderfully creamy, that it melts in your mouth with a burst of fresh herbaceous flavors. Gnudi - the lesser-known cousin of gnocchi - is about to become your new culinary obsession! These pillowy Italian dumplings are like little clouds of pure comfort, packed with vibrant spinach and aromatic basil that will transport you straight to the rolling hills of Tuscany. Whether you're a seasoned home chef or a curious food lover, this recipe promises to elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups fresh spinach
- 1 cup fresh basil
- 1 cup ricotta cheese
- 1/2 cup flour
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- 1 egg
Instructions
- Thoroughly wash the fresh spinach and basil leaves, then pat them dry completely using clean kitchen towels or paper towels.
- Blanch the spinach in boiling water for 1-2 minutes until wilted, then immediately transfer to an ice bath to stop cooking. Drain and squeeze out excess moisture using a clean kitchen towel.
- Finely chop the blanched spinach and fresh basil leaves, ensuring they are very fine and well-drained.
- In a large mixing bowl, combine ricotta cheese, chopped spinach, chopped basil, grated Parmesan cheese, egg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Gradually add flour to the mixture, stirring gently to create a soft, slightly sticky dough. Be careful not to overmix.
- Dust a clean work surface with flour. Using lightly floured hands, form small oval or round gnudi shapes, about 1-2 inches in size.
- Bring a large pot of salted water to a gentle simmer. Do not allow the water to reach a rolling boil.
- Carefully drop the gnudi into the simmering water in batches. Cook for 3-4 minutes or until they float to the surface.
- Remove the gnudi with a slotted spoon and place on a warm serving plate. Optional: Finish with a light drizzle of olive oil or brown butter sauce.
- Garnish with additional fresh basil leaves and grated Parmesan cheese before serving.
Tips
- Moisture is your enemy: Make sure to thoroughly drain the spinach to prevent soggy gnudi. Use a clean kitchen towel and squeeze out every drop of excess liquid.
- Gentle hands win: When mixing and forming gnudi, be as gentle as possible. Overworking the dough can make them tough instead of tender.
- Temperature matters: Keep your water at a gentle simmer, not a rolling boil. This ensures your gnudi cook evenly without falling apart.
- Test a sample first: Cook one gnudi as a test to check seasoning and consistency before preparing the entire batch.
- Fresh is best: Use the freshest ricotta and herbs you can find for maximum flavor impact.
- Don't crowd the pot: Cook gnudi in small batches to maintain water temperature and prevent sticking.
- Serve immediately: Gnudi are best enjoyed hot, right after cooking, to preserve their delicate texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 15g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
