Reviews (2)        Add Rating & Review     51 Ratings   5 star values:        9    4 star values:        19    3 star values:        16    2 star values:        6    1 star values:        1                Martha Stewart Member     Rating: Unrated       02/10/2008   These dumplings are so light ! Quick and easy to prepare, but better to keep them in the fridge overnight.         Martha Stewart Member     Rating: Unrated       02/02/2008   I have been making these for years. We love them! We also use squash instead of spinach sometimes. yum! We top the spinach dumplings with some freshly grated parmesan reggiano cheese. Boil in a light boil otherwise they may fall apart. (We use the sage with the squash and cheese with the spinach). Colleen

Back to Homemade Spinach and Ricotta Gnudi with Sage Butter All Reviews for Homemade Spinach and Ricotta Gnudi with Sage Butter - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 1/2 pounds fresh spinach, large stems removed, washed well 2 large egg yolks, lightly beaten 3/4 cup ricotta cheese (about 6 ounces), preferably fresh, drained for 30 minutes in a fine sieve 3/4 cup finely grated Parmesan-Reggiano cheese (about 1 ounce) 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon freshly grated nutmeg Coarse salt and freshly ground pepper Semolina, for dusting 4 tablespoons (1/2 stick) unsalted butter 2 tablespoons coarsely chopped fresh sage, plus about 8 leaves

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 1/2 pounds fresh spinach, large stems removed, washed well 2 large egg yolks, lightly beaten 3/4 cup ricotta cheese (about 6 ounces), preferably fresh, drained for 30 minutes in a fine sieve 3/4 cup finely grated Parmesan-Reggiano cheese (about 1 ounce) 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon freshly grated nutmeg Coarse salt and freshly ground pepper Semolina, for dusting 4 tablespoons (1/2 stick) unsalted butter 2 tablespoons coarsely chopped fresh sage, plus about 8 leaves

Directions

Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 3 to 5 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth (you should have 1 scant cup).

Stir together spinach puree, egg yolks, cheeses, 2 tablespoons flour, nutmeg, 1 teaspoon salt, and pepper in a bowl.

Mound 1 cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that’s lightly dusted with semolina. Repeat. Refrigerate, uncovered, until ready to cook (up to overnight).

Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, surface, about 5 minutes. Repeat with remaining gnudi.

Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat. Stir in chopped sage and the sage leaves. Add 1 1/2 tablespoons gnudi cooking water, reduce heat to low, and cook for 5 minutes. Season with salt and pepper.

Use a slotted spoon to remove gnudi from water shake off excess water, and transfer to plates. Drizzle with sage butter. Serve immediately.

Reviews (2)

 Add Rating & Review     51 Ratings   5 star values:        9    4 star values:        19    3 star values:        16    2 star values:        6    1 star values:        1        

   Martha Stewart Member     Rating: Unrated       02/10/2008   These dumplings are so light ! Quick and easy to prepare, but better to keep them in the fridge overnight.         Martha Stewart Member     Rating: Unrated       02/02/2008   I have been making these for years. We love them! We also use squash instead of spinach sometimes. yum! We top the spinach dumplings with some freshly grated parmesan reggiano cheese. Boil in a light boil otherwise they may fall apart. (We use the sage with the squash and cheese with the spinach). Colleen

Reviews (2)

Add Rating & Review     51 Ratings   5 star values:        9    4 star values:        19    3 star values:        16    2 star values:        6    1 star values:        1

Add Rating & Review

51 Ratings 5 star values: 9 4 star values: 19 3 star values: 16 2 star values: 6 1 star values: 1

51 Ratings 5 star values: 9 4 star values: 19 3 star values: 16 2 star values: 6 1 star values: 1

51 Ratings 5 star values: 9 4 star values: 19 3 star values: 16 2 star values: 6 1 star values: 1

  • 5 star values: 9 4 star values: 19 3 star values: 16 2 star values: 6 1 star values: 1

    Martha Stewart Member     Rating: Unrated       02/10/2008   These dumplings are so light ! Quick and easy to prepare, but better to keep them in the fridge overnight.  

Martha Stewart Member     Rating: Unrated       02/02/2008   I have been making these for years. We love them! We also use squash instead of spinach sometimes. yum! We top the spinach dumplings with some freshly grated parmesan reggiano cheese. Boil in a light boil otherwise they may fall apart. (We use the sage with the squash and cheese with the spinach). Colleen

    Martha Stewart Member

    Rating: Unrated 02/10/2008

These dumplings are so light ! Quick and easy to prepare, but better to keep them in the fridge overnight.

Rating: Unrated

Rating: Unrated 02/02/2008

I have been making these for years. We love them! We also use squash instead of spinach sometimes. yum! We top the spinach dumplings with some freshly grated parmesan reggiano cheese. Boil in a light boil otherwise they may fall apart. (We use the sage with the squash and cheese with the spinach). Colleen

All Reviews for Homemade Spinach and Ricotta Gnudi with Sage Butter

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Homemade Spinach and Ricotta Gnudi with Sage Butter

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest