Ingredients
Equipment
Method
- Place the fresh ricotta in a fine-mesh sieve lined with cheesecloth and let it drain in the refrigerator for at least 30 minutes, or ideally, several hours to remove excess moisture.
- Wilt the fresh leaf spinach in a hot pan or microwave, then cool it slightly. Squeeze out all excess water thoroughly using your hands or a clean kitchen towel, then finely chop the spinach.
- In a large mixing bowl, combine the drained ricotta, finely chopped spinach, 1 egg, and 100 grams of grated Parmesan cheese. Mix gently until just combined; avoid overmixing.
- Lightly flour your hands and a clean work surface. Carefully scoop small portions of the mixture and gently roll them into oval or round gnudi, approximately 1-inch in size.
- Bring a large pot of generously salted water to a gentle simmer over medium heat. The water should be simmering, not boiling vigorously, to prevent the gnudi from breaking apart.
- Carefully drop the formed gnudi into the simmering water in batches, being careful not to overcrowd the pot. Cook for 3 to 5 minutes, or until they float to the surface and appear plump and set.
- While the gnudi are cooking, melt the 50 grams of butter in a large skillet over medium heat. Cook the butter until it turns a deep golden brown and develops a nutty aroma (beurre noisette).
- Add the 4 sage leaves to the browned butter and cook for about 30 seconds until fragrant.
- Using a slotted spoon, carefully transfer the cooked gnudi directly from the simmering water into the skillet with the sage butter. Gently toss the gnudi to coat them evenly in the sauce.
- Serve the gnudi immediately, garnished with extra grated Parmesan cheese.
Notes
1. Ricotta quality is paramount; ensure it's very fresh and, more importantly, very well-drained. This prevents watery dough, which leads to gnudi that disintegrate during cooking. Draining overnight in the fridge is ideal.2. Thoroughly squeeze out all excess moisture from the wilted spinach. Any residual water will compromise the texture of the gnudi.3. Handle the gnudi mixture gently and avoid overworking it, which can make them tough. A light hand will ensure delicate, tender dumplings.4. When browning the butter, cook it until it achieves a nutty aroma and a deep golden color. This 'beurre noisette' adds significant depth of flavor to the simple sauce.5. Serve immediately once tossed in the butter sauce to enjoy their optimal texture and warmth.