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Overhead shot of golden-brown butter-glossed ricotta spinach gnudi on a white plate with crisp sage and grated Parmesan.

Silky Ricotta Spinach Gnudi with Brown Butter Sage

Ricotta and spinach dumplings poached until they float, then tossed in brown butter and crisp sage leaves.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Primo
Cuisine: Italian (Tuscan)
Calories: 528
Ingredients Method Notes

Ingredients
  

Filling
  • 500 g whole-milk ricotta drained
  • 300 g fresh spinach or 150 g frozen, thawed and squeezed dry
  • 80 g Parmesan, finely grated
  • 1 egg large
  • 70 g 00 or all-purpose flour plus more for dusting
  • 1/4 tsp nutmeg freshly grated
  • 1 tsp salt
  • 1/4 tsp black pepper
For Poaching
  • 3 l water
  • 2 tbsp coarse salt for the poaching water
Brown Butter Sauce
  • 60 g butter
  • 10 leaves fresh sage leaves
  • 20 g Parmesan, grated for serving

Method
 

Prepare the Ricotta and Spinach Filling
  1. Drain the ricotta in a fine-mesh sieve set over a bowl in the fridge for at least 2 hours, or overnight, until it looks dry rather than wet.
  2. Wilt the spinach in a dry 10-inch / 26 cm skillet over medium heat, 2 to 3 minutes, until collapsed. Cool, then squeeze dry in a clean kitchen towel and chop finely.
  3. In a mixing bowl, stir together the drained ricotta, spinach, Parmesan, egg, flour, nutmeg, salt, and pepper until just combined.
  4. Cover and chill the mixture for 30 minutes so it firms up and is easier to shape.
Shape and Poach the Gnudi
  1. Dust a sheet pan with flour. With two spoons or lightly floured hands, shape the chilled mixture into 24 to 28 walnut-sized dumplings, about 25 g each, and set them on the pan.
  2. Bring a 5-quart / 4.7 L saucepot of water with the coarse salt to a bare simmer, not a rolling boil.
  3. Poach the gnudi in 3 batches of 8 to 9 so the pot isn't crowded, 3 to 4 minutes per batch, until they float to the surface. Let them cook 1 more minute after floating.
  4. Lift each batch out with a slotted spoon and drain briefly on a plate while you finish poaching the rest.
Finish in Brown Butter and Serve
  1. Melt the butter in a 10-inch / 26 cm skillet over medium heat. Add the sage leaves and cook 2 to 3 minutes, swirling, until the butter turns golden brown and smells nutty and the sage is crisp.
  2. Add the poached gnudi to the skillet and toss gently for 1 minute to coat in the butter.
  3. Divide among plates, top with the extra Parmesan and black pepper, and serve right away.

Notes

  • Drain ricotta and spinach very well, wet filling won't hold shape in water.
  • Chill the mixture the full 30 minutes for cleaner shaping.
  • Test one gnudo first, adjust flour if it falls apart.
  • Don't crowd the pot, poach in 3 batches of 8 to 9.