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Spinach and ricotta gnudi with sage butter and Parmesan, served with a Vidal Diamond Estate Mindful Pinot Grigio, Niagara Peninsula, Canada

Spinach and ricotta gnudi with sage butter & Parmesan

To make the gnudi, mix ricotta, blanched and well-drained spinach, Parmesan, egg yolk, lemon zest and nutmeg into a smooth mixture. Shape this into small dumplings, which are then left to rest in durum wheat semolina in the fridge for at least three hours, forming a delicate coating. They cook for just a few minutes in salted water until they float to the surface, and are then tossed in foamed sage butter. Pine nuts and Parmesan add texture and flavour. The recipe serves two, is easy enough for beginners to master, and pairs perfectly with a light, fruity white wine with fresh acidity.
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Prep Time 35 minutes
Cook Time 15 minutes
Rest period 3 hours
Total Time 50 minutes
Course Pasta, Vegetarian
Cuisine Tuscan
Servings 2 people
Calories 720 kcal

Equipment

  • 1 Fine sieve
  • 1 Kitchen towel for wringing out
  • 1 Große Schüssel
  • 1 A shallow dish for the semolina
  • 1 Large, wide saucepan
  • 1 skimmer
  • 1 Large skillet
  • 1 Fine grater

Ingredients
  

FOR THE GNUDI:

  • 250 g Ricotta
  • 250 g fresh spinach leaves
  • 40 g freshly grated Parmesan
  • 1 Egg yolk
  • 30 g Flour
  • 1 Organic lemon just the wear and tear
  • 1 A pinch of freshly grated nutmeg
  • 1 teaspoon of salt
  • Pepper
  • 150 g Durum wheat semolina for coating

FOR THE SAGE BUTTER:

  • 60 g Butter
  • 8 sage leaves
  • 2 1 tablespoon pine nuts
  • 1 teaspoon of lemon juice

FOR SERVING:

  • 30 g Parmesan cheese planed
  • 2 sage leaves
  • Freshly ground pepper

Instructions
 

PREPARATION:

  • Leave the ricotta (250 g) to drain in a sieve for 30 minutes.
  • Wash the spinach (250 g) and blanch it in boiling salted water for 1 minute.
  • Rinse the spinach in ice-cold water, squeeze out the excess water firmly using a tea towel, and chop very finely.
  • Wash the lemon (1) under hot water and grate the zest.
  • Finely grate the Parmesan (40 g).
  • Fill a shallow dish, 2 cm deep, with durum wheat semolina (150 g).

COOKING STEPS:

  • Mix the ricotta, spinach, Parmesan (40 g), egg yolk (1), flour (30 g), lemon zest, nutmeg, salt (1 tsp) and pepper in a bowl until you have a smooth mixture.
  • Using two tablespoons or wet hands, shape 12 small dumplings, each weighing about 40 g.
  • Place the dumplings in the semolina and carefully coat them all over.
  • Cover the bowl and leave the gnudi to rest in the fridge for 3 hours.
  • Put a large saucepan of water on the hob, add plenty of salt and bring to a gentle simmer.
  • Toast the pine nuts (2 tbsp) in a dry frying pan for 2 minutes until golden brown, then remove them.
  • Gently tap any excess semolina off the gnudi.
  • Add the gnudi to the boiling water in batches and cook for 4 to 5 minutes, until they float to the surface.
  • Meanwhile, melt the butter (60 g) in the pan, add the sage leaves (8) and let them sizzle for 2 minutes until the butter gives off a nutty aroma.
  • Using a slotted spoon, lift the gnudi straight into the sage butter.
  • Add lemon juice (1 tsp) and toss the pan for 1 minute until the gnudi are glossy all over.

SERVE:

  • Arrange the gnudi on pre-warmed, deep plates.
  • Pour the sage butter from the frying pan over the top.
  • Sprinkle with pine nuts and shavings of Parmesan (30 g).
  • Serve with fresh sage leaves (2) and freshly ground pepper.

SIDE DISHES:

  • Rocket salad with a lemon and olive oil dressing
  • Oven-baked tomatoes with balsamic vinegar
  • Ciabatta with olive oil

Nutrition

Calories: 720kcalCarbohydrates: 38gProtein: 30gFat: 49g
Keyword Fall Recipe, Gnudi, Naked Ravioli, November recipe, Parmesan cheese, Pinot Grigio, Ricotta, Sage butter, Spinach and Ricotta Gnudi, Vegetarian, Wine from Canada, Wine to go with gnudi
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