Spinach and Ricotta Gnudi

Spinach And Ricotta Gnudi

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Jean Ray


From Scott Conant and Food Network


☆☆☆☆☆ 0 votes

2 Hr 15 Min
30 Min
Stove Top


  • 1 lb
    ricotta, strained for 2 hours
  • 1/4 c
    spinach, sauteed and finely chopped
  • 1/2 c
    parmesan, plus more for serving
  • 4 Tbsp
  • 3 Tbsp
  • 1/2 tsp
  • 1/4 tsp
  • 1 pinch
  • 2
    egg yolks
  • ·
    olive oil
  • 4 Tbsp
    melted butter
  • 3
    shallots, julienned
  • 3 oz
    porcini mushrooms, sliced
  • 1 oz
    dried porcini mushrooms, rehydrated, reserve liquid
  • 1 oz
    brown beach mushrooms, sliced
  • 1/2 tsp
  • 1 pinch
    chili flakes

How to Make Spinach and Ricotta Gnudi


  1. Mix ricotta, spinach, parmesan, flour, panko, salt, pepper, nutmeg, and egg yolks. Form into small balls.
  2. Test one first. Place in boiling water and cook 2 minutes. Shock in ice water. Test for consistency and add more flour and/or panko if needed. Boil rest of balls 2 minutes and shock in ice water.
  3. Caramelize shallots in olive oil until brown on one side, reduce heat and cook 5 minutes until soft. Saute mushrooms with shallots until tender, about 4 minutes. Season with salt and chili and cook another 3 minutes. Add reserved mushroom water and cook 15 minutes.
  4. Puree in blender until smooth. Add more water if needed. Add olive oil to make smooth. Strain.
  5. To heat for serving, warm sauce and reheat gnudi in salted water and melted butter.
  6. Serve with gnudi on top of sauce, with parmesan cheese.

Printable Recipe Card

About Spinach and Ricotta Gnudi

Course/Dish: Other Main Dishes
Main Ingredient: Dairy
Regional Style: Italian

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