Spinach gnudi: A cheesy delight that melts in your mouth
Simple spinach and cheese dumplings offer a meatless dinner option that will delight even the staunchest fans of meatloaf or pork chops. Coated in a green sauce, these tender balls are sure to win over any palate.
Inspired by Italian cuisine, these spinach dumplings feature a delicious blend of ricotta and parmesan, all enveloped in aromatic green pesto. Gnudi is a dish that impresses with its rich variety of flavors in every bite.
Spinach and cheese gnudi
If spinach only brings to mind an unappealing mush, this recipe is sure to change your perspective. The green vegetable serves as the base for creating gnudi, Italian dumplings often referred to as "naked ravioli" because they are made without dough.
Unlike the denser gnocchi, gnudi are delicate, fluffy, and light. They simply melt in your mouth, garnering compliments from guests. The combination of ricotta and parmesan gives gnudi a rich, cheesy flavor. Even if the weather isn't Italian, these simple dumplings will transport your thoughts to sunny Italy.
Ingredients:
- 7 oz fresh spinach
- 9 oz ricotta cheese
- 1.5 oz grated parmesan
- 2 oz breadcrumbs
- 1 egg
- 1 tablespoon lemon zest
- 1 pinch of nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup semolina for coating
Sauce:
- 1 cup cooking water from dumplings
- 3 oz green pesto
Additions:
- Grated parmesan
Instructions:
Step 1. Place the washed spinach leaves in a bowl and pour boiling water over them. After a brief moment, transfer them to a bowl with cold water and ice cubes. This will make the leaves soft while preserving their color and taste, a process known as blanching. Remove from the ice water, squeeze out excess water, and chop.
Step 2. In a bowl, combine ricotta, parmesan, egg, breadcrumbs, lemon zest, salt, pepper, and nutmeg. Mix everything thoroughly.
Step 3. Form small balls from the mixture. Using an ice cream scoop works well. Coat them in semolina, ensuring they don't touch each other, and place them in the refrigerator for an hour.
Step 4. Put the chilled dumplings into boiling, salted water and cook for 1-2 minutes after they rise to the surface. Reserve the cooking water, as it will be useful for preparing the sauce.
Step 5. Pour the reserved cooking water into a pan, add pesto, stir, and bring to a boil. Add the cooked dumplings and heat them through, drizzling with the green sauce.
Step 6. Transfer the gnudi to a plate, drizzle with the sauce, and sprinkle with grated parmesan. Enjoy!
