I’ve spent many weekends sitting on bleachers talking to parents at my daughter’s various sports events. It’s a good distraction from what’s happening on the court or on the field to keep me from being “that mom” and getting a little too, ahem, excited about the game. I’ve had fun getting to know the other parents, especially when I find out that they like food just as much as I do. This is how I was introduced to this recipe for ravioli gnudi, or spinach and cheese “naked’ ravioli dumplings.
One early Saturday morning, I sat down next to one of the other moms and asked her what was on the menu that week. Paula’s family, I learned, hails from Tuscany, specifically the Lucca area, and she comes from a long line of amazing cooks. When her ancestors came to the United States, they brought their recipes with them, which were shared every Sunday night at family dinner. Her grandmother would make classics like chicken Parmesan, homemade ravioli and gnocchi, and chicken cacciatore, often in her “second kitchen,” which was housed in the garage.
Another standout dish from these dinners was ravioli gnudi (sometimes spelled “nudi”), little ricotta dumplings made with spinach, Parmesan cheese, herbs, and spices. “Imagine ravioli gnudi as ravioli without the pasta,” she told me. They were often served as an appetizer, drizzled with a little olive oil and garnished with Parmesan cheese.
She explained how she learned the recipe from her grandmother. I loved every minute because not only did I learn a great recipe, but I got to see my friend light up as she spoke about the people she loves the most.
She finished by telling me how she now makes the dish for her family, enlisting the help of her girls for the rolling step. I love that she’s passing down this tradition and that she was willing to share one of her favorite dishes with me—and now, you! Find her recipe below along with her tips that you should absolutely follow.
Simply Recipes / Ciara Kehoe
Paula’s Tips for the Best Ravioli Gnudi
- Squeeze it: Squeeze the thawed frozen spinach thoroughly, or else it will haunt you! Paula insists that using super dry spinach is the only way this recipe works. After thawing my spinach, I piled it all in the middle of a big piece of cheesecloth and squeezed the extra moisture out that way. It didn’t take long and the step was totally worth it.
- Freeze: Ravioli gnudi freezes remarkably well. Paula recommends that once the dumplings are fully frozen on the baking sheet, transfer them to a resealable freezer bag. Label and date the bag and use them within three months. Fun fact: you can drop the fully frozen gnudi right into the boiling water to cook; they may just take an extra minute or two to float.
- Try it with sauce: While Paula likes to serve the gnudi with olive oil and Parmesan cheese, she says serving it with your favorite marinara is also a delicious and perfectly lovely option! About 1/4 cup per 3 or 4 gnudi is a good place to start.
Simply Recipes / Ciara Kehoe
Serving size is as an appetizer.
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6 tablespoons unsalted butter
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1 small yellow onion, finely chopped
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1 clove garlic, minced
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2 (16-ounce) packages frozen chopped spinach, thawed and thoroughly squeezed dry (about 2 cups)
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1 cup (8 ounces) full-fat ricotta cheese
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3/4 cup all-purpose flour, plus more for rolling
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1/2 cup grated Parmesan cheese, plus more for garnish
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2 large eggs, lightly beaten
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1 teaspoon kosher salt, plus more for seasoning cooking water
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1/4 teaspoon ground nutmeg
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1/4 teaspoon dried thyme
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Extra-virgin olive oil, for garnish
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Cook the vegetables:
Melt the butter in a large skillet over medium heat. Once melted, add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the drained spinach and cook until most of the excess moisture is gone, about 5 minutes.
Simply Recipes / Ciara Kehoe
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Make and chill the dumpling base:
Meanwhile, in a large bowl, stir together the ricotta, flour, Parmesan, eggs, salt, nutmeg, and thyme.
Let the spinach mixture cool slightly, about 5 minutes, then fold it into the ricotta mixture. Cover and refrigerate for at least 1 hour and up to 1 day.
Simply Recipes / Ciara Kehoe
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Shape the dumplings:
When ready to shape the gnudi, sprinkle some flour onto a clean work surface or small baking sheet. Drop 1-tablespoon portions of the ricotta mixture into the flour. Pick each one up and roll it in your hands to form little balls. Place the shaped dumplings on a parchment-lined baking sheet and freeze until solid, at least 1 hour.
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
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Cook:
When ready to eat, bring a large pot of salted water to a boil. Add the frozen dumplings and cook until they float to the top, 3 to 5 minutes. Remove the gnudi from the water with a slotted spoon and serve on plates garnished with olive oil and grated Parmesan cheese.
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| Nutrition Facts (per serving) | |
|---|---|
| 165 | Calories |
| 12g | Fat |
| 9g | Carbs |
| 7g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 165 |
| % Daily Value* | |
| 12g | 15% |
| Saturated Fat 6g | 31% |
| 59mg | 20% |
| 240mg | 10% |
| 9g | 3% |
| Dietary Fiber 1g | 5% |
| Total Sugars 1g | |
| 7g | |
| Vitamin C 1mg | 5% |
| Calcium 133mg | 10% |
| Iron 1mg | 7% |
| Potassium 154mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
#Ravioli #Gnudi #Recipe
