Spinach Ricotta 'gnudi' Recipe

Prepare ricotta

Line a fine-mesh sieve with cheesecloth or paper towel and place over a bowl. Spoon the ricotta into the sieve and let it drain in the refrigerator for at least 30 minutes (or up to 2 hours) to remove excess whey. Well-drained ricotta is essential so the gnudi hold together.

Prepare spinach

If using fresh spinach: blanch 6–8 oz in boiling salted water for 30–45 seconds until wilted, then transfer to an ice bath. Squeeze out as much liquid as possible using cheesecloth or clean kitchen towel, then finely chop. If using frozen spinach, thaw thoroughly and squeeze out all moisture, then chop. Measure 1 cup packed chopped spinach.

Make dough

In a large bowl, combine the drained ricotta, chopped spinach, grated Parmesan, egg, semolina, 1/2 cup flour, nutmeg, 1 tsp kosher salt, and 1/4 tsp black pepper. Fold gently until a homogenous, slightly sticky mixture forms. Do not overwork; the mixture should hold together but remain tender. If it is too wet, add up to 2 additional tablespoons of flour (measurements included in the flour amount).

Chill and portion

Cover the bowl and refrigerate the mixture for 20–30 minutes to firm slightly, which makes shaping easier. Meanwhile, set out a baking sheet lined with parchment and dusted lightly with flour or semolina. After chilling, scoop tablespoon-sized portions and roll gently between floured palms to form 1"–1 1/4" oval dumplings. Roll each in a little extra flour to coat. Place on the prepared sheet; you should get about 18–22 gnudi.

Poach gnudi

Bring a large pot of salted water to a gentle simmer (not a rolling boil). Add 2 tablespoons unsalted butter to the water (optional: this helps richness and prevents sticking). Working in batches (6–8 at a time), slip the gnudi into simmering water; cook gently until they float and then for 1–2 minutes more — total about 3–4 minutes per batch depending on size. Use a slotted spoon to transfer cooked gnudi to a tray lined with paper towel to drain briefly, then keep warm on a plate in a low oven (200°F/95°C) while you finish the sauce and peppers.

Toast almonds: In a dry skillet over medium heat, add the whole almonds and toast, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Remove from heat and let cool slightly, then rough chop half for garnish and keep some whole or halved for texture. Set aside.

Prepare peppers: If using jarred roasted red peppers, drain and pat dry with paper towels. Slice into 1/4" strips. In a medium skillet over medium-low heat, warm 1 tablespoon olive oil. Add the sliced peppers and sauté gently until warmed through and slightly caramelized at the edges, about 4–6 minutes. Season with 1/4 tsp sea salt and 1 tsp lemon juice. Remove from heat and keep warm.

Bloom saffron: Place the saffron threads in 1 tablespoon hot (not boiling) water and let steep for 5–10 minutes to release color and aroma.

Make sauce: In a small saucepan over medium heat, melt 1 tablespoon unsalted butter and add the minced shallot. Sauté until translucent and fragrant, about 2–3 minutes, without browning. Deglaze with 1/4 cup white wine and simmer until mostly evaporated, about 2 minutes. Add the heavy cream and the saffron with its steeping liquid. Bring to a gentle simmer and cook until the sauce slightly reduces and thickens enough to coat the back of a spoon, about 6–8 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Finish sauce (optional smoother texture): For an extra-silky finish, whisk in 1 tablespoon cold cubed butter off-heat until emulsified, or pass the sauce through a fine sieve into a bowl.

Warm everything together: Return the skillet with roasted peppers to low heat and add the saffron cream sauce, stirring to combine and warm for 1–2 minutes. Gently add the poached gnudi to the skillet (or place gnudi on serving plates and spoon the pepper–saffron cream over them). Be careful when stirring so you do not break the gnudi; instead, use a wide spatula to gently tumble them in the sauce.

Plate and garnish: Arrange 4–6 gnudi per serving on warm plates. Spoon extra saffron cream and roasted peppers over the gnudi. Scatter toasted chopped almonds and reserved almond pieces on top for crunch. Drizzle with 1 teaspoon extra-virgin olive oil, sprinkle with sliced basil or chives, and finish with 2 tablespoons freshly grated Parmesan if desired.

Serve immediately: Serve gnudi warm. Leftovers can be stored separately (gnudi and sauce) in the refrigerator for up to 2 days; reheat gently in a skillet with a splash of cream or water.