Ricotta & spinach gnudi

Try these light ricotta and herb dumplings from Lina Stores for a classic Italian main. Serve your gnudi with plenty of sauce and parmesan

Prep:40 mins
Cook:4 hrs
plus 1 hr 30 mins chilling, 4 mins cooking per batch

Serves 6
Easy

Nutrition per serving

kcal 406
fat 27g
saturates 15g
carbs 18g
sugars 2g
fibre 1g
protein 22g
salt 0.9g

Ingredients

500g spinach, ends trimmed
500g ricotta (needs to be dry, so strain overnight if it's wet)
75g egg yolks
75g dried breadcrumbs
50g plain flour
whole nutmeg, for grating
125g Grana Padano, grated, plus extra for the sauce and to serve
50g butter
20g sage, sliced if the leaves are large

Tip

Choosing your spinach

Large spinach leaves are best for this recipe. You could use frozen leaf spinach, but you’ll need to make sure all the excess liquid is pressed out of it.

Method

Pour boiling water over the spinach, then leave to cool a little before squeezing out any excess liquid. Chop the spinach finely. Drain and squeeze out any excess water again. Put the spinach in a mixing bowl with the ricotta, egg yolks, breadcrumbs, flour, a grating of nutmeg, a pinch of salt and the cheese. Mix well.
Scoop up 24 equal-sized lumps of the mixture, using an ice cream scoop if you have one, and shape each one into a log by rolling it between your hands. Lay each log on a baking sheet, then chill for 30 mins, or until needed.
Bring a large pan of salted water to the boil. Lower the gnudi into the water, turn down to a simmer and cook for 3-4 mins (do this in batches if you need to). Meanwhile, heat the butter in a large frying pan, add the sage and fry until crisp. Drain the gnudi well, then tip into the pan with the sage, along with a good grating of cheese. Swirl everything together, doing it in batches if it’s easier. Arrange four gnudi on each serving plate, pour over more of the sauce and scatter with more grated cheese.