Spinach Ravioli Gnudi in Balsamic Mushroom Sauce

By Heidi Hoerman
@heidicookssupper

Basically, balls of parmesan and ricotta cheese, gnudi are naked ravioli -- the filling without the pasta. They are lighter than gnocchi, rich and creamy, and are delicious served with a tangy sauce.

These spinach gnudi are poached and served in a puddle of creamy mushroom-balsamic sauce. The richness of the cheese and cream is balanced by the balsamic vinegar.

Most of the time to prepare the dish is simply wait time -- draining and cooling. Actual preparation time is less than an hour.

Rating:

☆☆☆☆☆ 0 votes

Comments:

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Serves:

2 as a one-dish dinner, 4 as a lunch dish, 8 as an appetizer. Double sauce if feeding 4 or more.

Prep:

2 Hr 15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 lb: ricotta cheese
1 bag(s): spinach, pre-washed (or well-washed fresh or thawed frozen)
2 large: egg yolks
2 oz: parmesan cheese, freshly grated
1/4 tsp: salt
1/4 tsp: white pepper
1/2 tsp: nutmeg, freshly grated
1/2 c: all purpose flour + additional for dusting
3 Tbsp: olive oil
6-8 oz: crimini mushrooms (baby bellas), sliced
1/4 tsp: salt
1/4 tsp: pepper (white or black)
1 large: shallot, minced
2 clove: garlic, minced
1/4 c: balsamic vinegar
1/4 c: heavy cream
2 gal: water (approx.)
1 Tbsp: salt
2 Tbsp: butter
2 Tbsp: olive oil

How to Make Spinach Ravioli Gnudi in Balsamic Mushroom Sauce

Step-by-Step

1To make the gnudi:
Drain the ricotta in a fine sieve for at least two hours.
2Cook spinach until wilted, allow to cool, squeeze until quite dry, and chop.

For bagged spinach, follow directions on package. For bunch spinach, discard stems, wash thoroughly, and cook, covered, until wilted in the microwave or stovetop. Thoroughly thaw frozen spinach.
3In a large mixing bowl, whisk the egg yolks, ricotta, salt, pepper and nutmeg. Stir in the spinach and cheese. Divide the flour and stir in two additions to mix thoroughly. Cover and refrigerate the mixture for at least 30 minutes.
4Make 16 to 20 floured gnudi. Scoop out 1/8th cup of the gnudi mixture and quickly roll into a ball. Drop the ball into a bowl of flour and roll to coat on all sides. Shake off excess flour. Place gnudi, spread out so they do not touch, on a parchment-lined or lightly oiled tray. Refrigerate for 30 minutes.
5To prepare the sauce:
In a medium large skillet, heat the olive oil until shimmering. Add the mushrooms, salt and pepper. Saute, stirring, for 2 to 3 minutes. Add garlic and shallot and continue to saute another two minutes or until mushrooms have reduced in size by half.
6Add balsamic vinegar boil until thickened, about 3 minutes. Turn down heat and add cream. Stir until it forms a thick sauce. Remove from heat while gnudi cook.
7To Serve:
Fill a pan, large enough to cook the gnudi in a single layer without touching, with at least 3 inches of water. Add 1 tablespoon salt. Bring the water to a simmer. Gently place the gnudi in the water. Gently move each to make sure they do not stick to the bottom or each other. Simmer until they float.
8Melt butter and olive oil in a large bowl. Using a slotted spoon or spider, gently place the cooked gnudi in the butter and oil. Roll until coated.
9Stir 1/4 cup of the gnudi cooking water into the sauce to loosen it. Return to heat if needed to bring to serving temperature.
10Spoon the mushrooms and sauce into individual bowls. Place buttered and oiled gnudi in the sauce. Serve.