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Chef Don's
Favorite Vegetarian Recipes
Gnudi
Serves 4-6
1 lb. fresh Ricotta Cheese
1/2 lb. Spinach, Broccoli Rabe or Swiss Chard
1 large Egg
1/3 cup Parmesan or Pecorino, grated
about 1/4 cup AP Flour plus additional for coating
1 tsp. Fresh Nutmeg, grated
Salt and White Pepper to taste
Drain the ricotta for at least 30 minutes and up to
1 hour. Cook greens 5 minutes in boiling salted water. Drain, chop, let
cool, and squeeze out all the water with your hands. Be sure to get as
much out as possible. Beat egg in a large bowl. Fold in drained
ricotta. Add grated parmesan, salt, pepper and nutmeg. Stir in chopped
greens and flour. Do not overwork dough: It will be soft. If you have
time, chill the mixture. Using a soupspoon, scoop up a football-shaped
dumpling. Roll it in flour and put it on a plate. Continue until all
the dough is used up. Put the gnudi in refrigerator while you bring a
large pot of salted water to a boil. Lower heat to a lively simmer.
Take out the gnudi and drop 1/2 or so into the pot for about 3-5
minutes, or until they rise to the top of the liquid. After they rise
to the top cook for an additional 30 seconds. Remove with a slotted
spoon and keep warm. Do this for all of the gnudi, being gentle and
taking care not to break them as they can be delicate. Either serve or
refrigerate.
Gnudi (a.k.a. ignudi, nudi, or nudi ravioli) are what
Florentines call the loosely packed spinach-and-ricotta dumplings that
look like slightly overgrown gnocchi. They’re called gnudi ravioli
(naked ravioli) because the poor little lumps are essentially
doughless, like lost ravioli fillings with no place to call home. This
is a dish traditionally prepared in the spring and on Easter using the
best ingredients of the season. The most common sauce to serve is brown
butter and sage.
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