Q1: What is the difference between gnudi and gnocchi?

While they are both classic Italian dumplings, they are very different! Gnocchi are typically made with a base of potato , which is then mixed with flour and/or egg to create a denser, chewier dumpling. Gnudi (which means "naked" in Italian) are much lighter and more delicate. They are essentially the filling of a ravioli—made from ricotta cheese and greens —with just a tiny amount of flour and egg to bind them together.

Q2: What is the absolute secret to a light, not heavy, gnudi that holds its shape?

The number one, non-negotiable secret is removing excess moisture . It is absolutely crucial to drain your whole-milk ricotta and to squeeze your thawed frozen spinach as dry as you possibly can . This is the key that will allow you to use a minimal amount of flour as a binder, which is the secret to a gnudi that is light and cloud-like, not heavy and dense.

Q3: Can I make the gnudi ahead of time?

Yes, this is a perfect make-ahead dish for a dinner party! The best method is to form the uncooked gnudi and store them in a single layer on a parchment-lined baking sheet, well-covered, in the refrigerator for up to 24 hours. When your guests arrive, you can simply boil them fresh and toss them in your warm sauce.

Q4: Why are my gnudi falling apart in the water?

Gnudi that fall apart are almost always the result of a mixture that was too wet . This goes back to the crucial step of draining your ricotta and squeezing your spinach very, very well. If your mixture seems excessively wet and sticky, you can try adding an extra tablespoon of flour to help bind it. It's also important to cook them in gently simmering water , as a rapid, rolling boil can be too aggressive and can break up the delicate dumplings.

Q5: Can I use fresh spinach instead of frozen?

Yes, you can. You will need to start with about 1 to 1 1/2 pounds of fresh spinach . You will need to cook it down first (either by sautéing it or blanching it), let it cool completely, and then proceed with the crucial step of squeezing it as dry as you possibly can.

The Best Authentic Spinach and Ricotta Gnudi (Easy Recipe!)

A classic Italian-style recipe for light and tender spinach and ricotta dumplings, also known as gnudi. The dish features a soft dough made from squeezed-dry frozen spinach, whole-milk ricotta, Parmesan cheese, and eggs, all bound together with a bit of flour. The mixture is rolled into small balls, which are then gently simmered in salted water until they float to the surface. The cooked dumplings are served tossed in a simple, warm marinara sauce enriched with butter and topped with more Parmesan cheese.

Author: Evelyn

Ingredients

Kosher salt
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese, divided
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving

Instructions

Bring a large, wide pot of salted water to a simmer.
In a large bowl, combine the squeezed-dry spinach, the ricotta cheese, 3/4 cup of the Parmesan cheese, the flour, eggs, 3/4 teaspoon of salt, 1/4 teaspoon of pepper, and the nutmeg. Mix with a fork until a slightly sticky dough forms.
Spread some flour on a plate. Using floured hands, scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll them into about 24 loose balls. Gently roll the balls in the flour on the plate to coat them.
In a large skillet over medium heat, bring the marinara sauce to a simmer. Whisk in the butter until it has melted.
Gently lower the dumplings into the simmering water and cook for about 5 minutes, until they rise to the surface and feel firm.
Using a slotted spoon, remove the cooked dumplings from the water and add them directly to the simmering marinara sauce in the skillet.
Gently toss the dumplings to coat them in the sauce.
Transfer the dumplings and sauce to serving plates and sprinkle with the remaining 1/4 cup of Parmesan cheese. Serve with crusty bread.

Notes

Squeezing the thawed spinach as dry as possible is a crucial step to prevent the dumpling dough from being too wet and sticky.
The dumplings are cooked when they float to the surface of the simmering water, similar to gnocchi.
This is a great ‘Meatless Monday’ or vegetarian main course option.

Find it online: https://cookupjoy.com/spinach-and-ricotta-gnud/