Spinach Gnudi

Use the fresh spinach from this week's market bag to create delightful spinach dumplings, served with a rich brown butter and sage sauce. Reserve a small portion of the spinach, finely slicing it into thin strips (a technique known as chiffonade). Dress the chiffonade spinach with a drizzle of olive oil, a pinch of salt, lemon juice and freshly ground black pepper, then use it to garnish the dish for an added touch of freshness and color.

Serves 4 people | prep time 30 minutes |cooking time 15 minutes  

Ingredients:

-        4 cups spinach (fresh, blanched, and squeezed dry; about 1 pound)

-        ¼ cup ricotta cheese (drained)

-        3 large egg yolks

-        ½ cup breadcrumbs

-        6 tablespoons all-purpose flour 

-        ½ teaspoon ground nutmeg

-        ½ teaspoon salt

-        1 ¼ cups Parmesan (plus extra for serving)

-        Freshly ground black pepper (to taste)

-        4 tablespoons unsalted butter

-        7-10 fresh sage leaves (finely chopped)

Instructions:

1.      Prepare the Spinach:

-               Blanch the spinach in boiling salted water for 2-3 minutes until wilted. 

-               Once done, drain the spinach and rinse it with cold water to stop the cooking process. 

-               Squeeze out as much water as possible, ensuring the spinach is well-drained. 

-               Chop the spinach finely and set it aside.

2.      Prepare the Gnudi Dough:  

-               In a large mixing bowl, combine the chopped spinach, ricotta, egg yolks, breadcrumbs, flour, nutmeg, and salt.

-               Stir everything together until the mixture is smooth and uniform. 

-               If the dough feels too sticky, add a little more flour, but be careful not to make it too stiff. 

-               The dough should be soft and easy to handle but still hold its shape when formed into balls.

3.      Form the Gnudi:  

-               Lightly flour your hands and portion the dough into 1-ounce portions (about the size of a golf ball).

-               Roll each portion into a smooth ball, ensuring they hold together well. 

-               You can use a bit more flour on your hands or the surface to prevent sticking.

4.      Cook the Gnudi:

-               Bring a large pot of salted water to a simmer over medium heat. 

-               Carefully drop the gnudi into the simmering water, working in batches if necessary to avoid overcrowding. 

-               Simmer the gnudi for 3-4 minutes or until they float to the surface. 

-               Once they float, let them cook for another minute to ensure they are fully cooked through. 

-               Remove the gnudi with a slotted spoon and set aside.

5.      Make the Brown Butter and Sage Sauce:

-               While the gnudi is cooking, melt the butter in a separate pan over medium heat. 

-               Continue cooking the butter, swirling occasionally, until it turns a light golden brown and develops a nutty aroma (about 5-7 minutes). Be careful not to burn the butter.

-               Once the butter has browned, add the fresh sage leaves and cook them for 1-2 minutes until they are crispy and fragrant. 

-               Season with freshly ground black pepper to taste.

6.      Assemble and Serve:

-               Place the cooked gnudi onto a plate and drizzle the brown butter and sage sauce over the top. 

-               Garnish with freshly grated Parmesan cheese and serve immediately.

Bon appétit.

Forough & Le Bon Nosh Team