Spinach gnudi: A meatless Italian delight for cheese lovers
Simple spinach and cheese dumplings are a meatless dinner recipe that will delight even the biggest fans of meatloaf or pork chops. The soft balls with green sauce will win over any palate.
These spinach dumplings are a delicious inspiration from Italian cuisine. Inside, you'll find ricotta and parmesan, all enveloped in aromatic green pesto. Gnudi is a dish that surprises with a rich variety of flavours in every bite.
Spinach and cheese gnudi
If spinach only reminds you of an unappealing and unappetizing mush, this recipe will quickly change your mind. The green vegetable has become the base for creating gnudi, which are Italian dumplings. They are often referred to as "naked ravioli" because they are made without dough.
They are delicate, fluffy, and light, unlike gnocchi, which are denser. They simply melt in your mouth, gathering compliments from guests. Ricotta and parmesan give gnudi a rich, cheesy flavour. These simple dumplings will transport your thoughts to sunny Italy even when the weather outside is far from Italian.
Ingredients:
- 200 g fresh spinach,
- 250 g ricotta cheese,
- 40 g grated parmesan,
- 60 g breadcrumbs,
- 1 egg,
- 1 tablespoon lemon zest,
- 1 pinch of nutmeg,
- 1 teaspoon salt,
- 1/2 teaspoon pepper,
- 125 ml semolina for coating.
Sauce:
- 250 ml cooking water from dumplings,
- 85 g green pesto.
Additions:
- Grated parmesan.
Instructions:
Step 1. Place the washed spinach leaves in a bowl and pour boiling water over them. After a moment, transfer them to a bowl with cold water and ice cubes. This will make the leaves soft but keep their colour and taste. This process is called blanching. After removing them from the ice water, squeeze the spinach to remove excess water and chop.
Step 2. Transfer the ricotta to a bowl, and add 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 is easiest. Coat them in semolina and arrange them so they don't touch each other. Place in the refrigerator for an hour.
Step 4. Put the chilled dumplings into boiling, salted water and cook for 1-2 minutes from the moment they rise to the surface. Do not discard the water — it will be useful for preparing the sauce.
Step 5. Pour the cooking water from the dumplings into a pan and add the pesto. Stir, bring to a boil, and add the cooked dumplings. Heat through by drizzling the balls with the green sauce.
Step 6. Transfer the gnudi to a plate, drizzle with sauce, and sprinkle with grated parmesan. Enjoy!
