Vegetarian Spinach Ricotta Gnudi

Tender vegetarian spinach and ricotta gnudi are poached at a quiet simmer, glossed in lemony brown butter with crisp sage, and balanced by a sharp bitter-green salad.

70 min

4 servings

Green-flecked ricotta gnudi with brown butter, crisp sage, lemon zest, and a bitter-green salad.

Ingredients

10 oz frozen chopped spinach, thawed

15 oz whole-milk ricotta

3/4 cup finely grated Parmesan, divided

1 large egg

1/2 tsp kosher salt, plus more for the water

1/2 tsp freshly ground black pepper

1/2 cup all-purpose flour, plus more for dusting

6 tbsp unsalted butter

16 fresh sage leaves

1 lemon

5 oz bitter greens

1 tbsp extra-virgin olive oil

Equipment

Clean kitchen towel · Mixing bowl · Wide pot · Rimmed tray · Slotted spoon · Large skillet · Salad bowl

Dry spinach is structural

After squeezing, the spinach should separate into damp-looking strands rather than compress into a wet clump; take an extra minute with the towel if needed.

Serve without delay

Gnudi are at their tender best straight from the brown butter, while the sage stays crisp and the salad stays lively.

Make a dry, light mixture

01. Squeeze the thawed spinach in a clean towel until it is nearly dry; moisture is the main reason ricotta gnudi lose their shape in water.

02. Fold the dry spinach with ricotta, Parmesan, egg, seasonings, and only 1/4 cup flour. Chill briefly so the loose mixture firms without becoming dense.

Test before shaping

03. Keep salted water at a gentle simmer rather than a boil, which can batter fragile dumplings apart.

04. Poach one small test oval first. If it cracks or trails ricotta, incorporate one more tablespoon flour into the full batch, then test again if needed.

Shape and poach carefully

05. With floured hands, form loose walnut-size ovals and set them apart on a floured tray; avoid compressing the dough or adding a thick flour coating.

06. Lower gnudi into calm water in two batches and give them room. Lift them only once they float and have a tender, springy surface.

Finish and serve

07. Cook butter and sage until the foam smells nutty, the specks are amber, and the sage is crisp; watch closely once browning begins.

08. Spoon brown butter over the poached gnudi instead of stirring hard, then add Parmesan and lemon zest without breaking them.

09. Dress bitter greens immediately before plating and serve them alongside the warm gnudi to cut through the rich butter.