Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato. The result is often a lighter, “pillowy” dish, unlike the often denser, chewier gnocchi.


Ingredients (serves 4)

  • 150g English spinach, stems removed
  • 1 1/2 cups (360g) fresh ricotta, well drained
  • Pinch of ground nutmeg
  • 3/4 cup (60g) finely grated parmesan, plus extra to serve
  • 2 egg yolks, lightly beaten
  • 1/2 cup (75g) plain flour, sifted, plus extra to dust
  • 100g unsalted butter
  • 16 sage leaves

Method

  1. Cook the spinach leaves in a saucepan of boiling, salted water for 1 minute, or until just wilted. Drain and refresh under cold water, then squeeze out as much liquid as possible.
  2. Finely chop the spinach, then place in a bowl with the ricotta, nutmeg, parmesan and egg. Season and stir to combine, then mix in the flour. The mixture should be slightly sticky, but not too wet - add a little more flour if needed. Shape the ricotta mixture into walnut-sized balls, then lightly dust with flour.
  3. In batches, cook the gnudi in a large saucepan of salted, simmering water for 1-2 minutes until they rise to the surface. Remove with a slotted spoon and set aside on a plate.
  4. Meanwhile, melt the butter in a frypan over medium heat. Add the sage and cook for 2-3 minutes until the sage is crisp and the butter is starting to brown.
  5. Add the gnudi to the frypan and gently toss to combine. Divide gnudi and sage burnt butter among plates and serve sprinkled with extra parmesan.


  • Sounds simple. Must try it. But either way I will be having the sage butter – it goes wonderfully well with fried chicken.

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  • You know the way to my heart Valli Little!

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  • Such a healthy dish and quite simple to make

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  • What a splendid dish. It must be so tasty!!

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  • oh yumm, love the flavours in this, right up my alley

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  • Sounds super yummy. I would love goat’s cheese with this!

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  • Ooh this is right up my alley and something I will print out and try making for dinner. Yum!

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  • This really looks delicious and something I’m capable of making. Thanks for the share.

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  • These look so yum but I absolutely hate sage is there anything I could sub instead of the sage?

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  • Mmmm, I could lick my fingers eating this !!

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  • :D Yum! Thanks so much for sharing! :D

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  • I’ve used this Burnt Butter Sage recipe for many different options such as Mash Potato Balls and it is delicious

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  • I’ve never heard of these before but they look and sound delicious! I can’t wait to make them and try them out.

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  • Looks yummy, thanks for the recipe

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  • A lovely recipe idea; thanks!.

    Reply

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