Ricotta Gnudi with Spinach Cream Sauce

Ease of Preparation: Medium

Yield: Serves 4-6 as an appetizer

Ricotta Gnudi with Spinach Cream Sauce

These cheesy, cloud-like little dumplings are easy to make and a treat to eat. Tossing them in a rich, creamy spinach sauce is just one way to enjoy them.


Ricotta Gnudi:

  • ¾ cup (180 ml) all-purpose flour, plus more for dusting
  • 1 15-ounce (425 g) container ricotta, drained
  • 2 tablespoons (30 ml) finely chopped fresh basil leaves
  • 2 tablespoons (30 ml) finely chopped fresh tarragon leaves
  • 2 eggs plus 2 egg yolks, beaten together
  • ½ cup (120 ml) grated parmesan
  • Salt and pepper

Spinach Cream Sauce:

  • 2 tablespoons (30 ml) butter
  • 1 shallot, peeled and finely minced
  • 1 clove of garlic, finely minced
  • 16 ounces (475 ml) heavy cream
  • 3 tablespoons (45 ml) cream cheese, cubed
  • Salt and pepper
  • 2-3 cups (470-710 ml) fresh spinach, chopped
  • Ricotta Gnudi (see recipe)
  • Parmesan, to garnish



For the Gnudis:

In a large bowl, combine the flour, ricotta, basil, tarragon, eggs, parmesan, and season with salt and pepper and the Parmesan. Continue stirring until a sticky dough forms.

Form the gnudis by portioning out the dough into small balls with a 1 ½ ounce (45 ml) scoop.

Flour hands and roll the balls gently to form smooth balls.

Refrigerate if not using right away.

 For the Spinach Cream Sauce:

Heat the butter in a medium saucepan until melted. Add the shallot and garlic and cook until the shallot is softened and translucent, 2-3 minutes.

Add the cream and cream cheese to the pan, stirring often until the cream cheese is fully melted, about 5 minutes.

Reduce heat and allow the sauce to simmer and reduce until thick and glossy, about 2-3 minutes.

Before serving, stir the chopped spinach to the pan and cook until just wilted and bright green.

To Finish:

As the sauce is reducing, bring a large pot of heavily salted water to a rolling boil. Drop the gnudi carefully into the boiling water and stir gently. The gnudi can be quite fragile.

Cook until warm in the center, 3-4 minutes, then use a wire strainer to transfer the gnudi to a lined pan to drain and keep warm.

If the sauce is too thick, thin out with a little of the gnudi cooking water. Season with salt and pepper.

Tip the sauce out onto a warmed serving platter, top with the cooked gnudi, and garnish with Parmesan.

Serve immediately.


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