Spinach Ricotta "gnudi" With Roasted Red Peppers, Almonds, Saffron Cream Recipe
Make Spinach Ricotta "gnudi" With Roasted Red Peppers, Almonds, Saffron Cream Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gnudi (ricotta dumplings)
Roasted red peppers & almonds
Saffron cream sauce
Finishing & garnish
Method
Gnudi (ricotta dumplings)
- 1
Prep spinach
Bring a large skillet of water to a simmer or use a separate pot to blanch spinach. Add the spinach and blanch for 30–45 seconds until wilted. Drain immediately and transfer to a bowl of ice water to cool. Squeeze out as much liquid as possible using your hands or a clean kitchen towel; then finely chop. Measure out 1 cup packed chopped spinach (approximately).
- 2
Dry the ricotta
Place ricotta in a fine-mesh sieve or cheesecloth-lined strainer set over a bowl and let drain for 30 minutes, or press gently with paper towels to remove excess moisture. The drier the ricotta, the firmer the gnudi will be.
- 3
Make the mixture
In a large bowl, combine drained ricotta, chopped spinach, grated Parmesan, egg, egg yolk, nutmeg, salt and pepper. Fold in 3/4 of the flour and mix gently until just combined. The mixture should be soft but hold together. If very wet, gradually add remaining flour 1 tablespoon at a time until it can be scooped and formed into loose dumplings. Avoid overworking.
- 4
Shape the gnudi
Dust a baking sheet with flour. Using two spoons or lightly floured hands, scoop approximately 1.5 tablespoon portions (about 1-inch–1 1/4-inch balls) and roll gently in your hands to form rough oval dumplings. Dust lightly with flour and place on the sheet, leaving space between them. You should get about 18–22 gnudi depending on size.
- 5
Cook the gnudi
Bring a large pot of salted water (about 1 tablespoon salt per 4 liters) to a gentle simmer — not a rolling boil. Add gnudi in batches (do not overcrowd). Cook until they float and remain tender, about 2–3 minutes after they float. Remove with a slotted spoon to a warm plate or into the saffron cream sauce (see below) and keep warm while cooking remaining batches.
Roasted red peppers & almonds
- 6
Roast peppers
Preheat broiler or set oven to 475°F (245°C). Place whole red peppers on a rimmed baking sheet and roast under the broiler or in the hot oven, turning occasionally, until skins are blackened and blistered on all sides, about 10–15 minutes. Transfer peppers to a bowl and cover tightly with plastic wrap or to a paper bag; let steam for 10–15 minutes.
- 7
Peel and seed
When cool enough to handle, peel off the blistered skins, remove stems and seeds, and discard. Pat the flesh dry with paper towels and roughly chop the roasted peppers.
- 8
Toast almonds and combine
While peppers roast, toast almonds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–4 minutes. Remove from heat and roughly chop or pulse in a food processor for a coarse crumb (do not turn into a paste unless you prefer a smoother sauce). In a bowl, toss chopped roasted peppers with toasted almonds, 2 tablespoons olive oil, 1 tablespoon vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.
Saffron cream sauce
- 9
Bloom saffron
Place saffron threads in 1 tablespoon hot (not boiling) water and let sit for 5–10 minutes to release color and aroma.
- 10
Sweat shallot
In a medium saucepan over medium heat, melt 1 tablespoon butter. Add minced shallot and cook, stirring, until translucent and soft but not browned, about 2–3 minutes.
- 11
Deglaze and reduce
Add the white wine and bring to a gentle simmer. Cook until reduced by about half, approximately 2–3 minutes.
- 12
Finish cream
Lower heat and add the heavy cream and saffron with its soaking liquid. Stir and simmer gently until sauce slightly thickens and coats the back of a spoon, about 4–6 minutes. Stir in remaining 1 tablespoon butter, salt, black pepper and optional lemon juice to brighten. Keep warm on low heat (do not boil).
- 13
Adjust consistency
If sauce is too thick, whisk in a tablespoon or two of reserved gnudi cooking water to smooth; if too thin, reduce a minute longer.
Assembly & finishing
- 14
Combine gnudi with sauce
If you kept cooked gnudi aside, gently transfer them into the warm saffron cream sauce and let them sit for 1 minute to soak up flavor. Stir gently to coat; avoid breaking the dumplings.
- 15
Plate
Spoon saffron cream onto warmed plates, place 4–6 gnudi per person on top, and arrange spoonfuls of the roasted red pepper and almond mixture alongside or over the gnudi.
- 16
