Spinach Ricotta Gnudi Chilies (Print Version)
Soft ricotta gnudi meld with spinach and spicy Calabrian butter for a comforting Italian meal.
# Ingredients:
→ Gnudi Dough
01 -
12 ounces whole milk ricotta cheese
02 -
9 ounces fresh spinach
03 -
1 large egg
04 -
1/2 cup (1 ounce) freshly grated Parmesan cheese
05 -
1/3 cup (0.75 ounces) dried bread crumbs
06 -
1/2 teaspoon finely grated lemon zest
07 -
1/4 teaspoon freshly grated nutmeg
08 -
1 teaspoon Diamond Crystal kosher salt, plus more for boiling
09 -
1/2 cup (2.5 ounces) all-purpose flour
10 -
1/4 cup (1.25 ounces) semolina flour, for dusting and rolling
→ Calabrian Butter Sauce
11 -
6 tablespoons (3 ounces) salted butter
12 -
2 tablespoons chopped Calabrian chilies
# Steps:
01 -
Place ricotta in a fine mesh sieve over a bowl or sink and drain for 15 minutes to 2 hours, until firm and able to hold its shape.
02 -
Cover spinach with boiling water in a large heatproof bowl and let wilt for 1 to 2 minutes. Transfer to ice water, then squeeze out all excess moisture and chop finely.
03 -
In a large mixing bowl, combine drained ricotta, chopped spinach, egg, Parmesan, bread crumbs, lemon zest, nutmeg, and kosher salt. Mix well until homogenous.
04 -
Add all-purpose flour in two batches, folding gently until just combined to prevent toughness.
05 -
Dust a quarter sheet pan with 2 tablespoons of semolina flour. Use a 3-tablespoon scoop to portion dough into 20 pieces. Place on pan and dust with another 2 tablespoons of semolina flour.
06 -
Roll each portion into a ball, dusting with semolina as needed. Refrigerate uncovered for at least 1 hour and up to 12 hours for best texture.
07 -
Bring a large pot of water to a rolling boil, salt generously with kosher salt. Test-boil one gnudi until it floats, about 4 minutes, then boil 1 more minute. Boil remainder in batches until all are cooked.
08 -
On medium heat, melt 2 tablespoons butter with Calabrian chilies in a large sauté pan. Add 1/4 cup pasta water, stir to emulsify. Gradually melt in remaining butter, adding a splash of pasta water as needed for a smooth, spicy sauce.
09 -
Turn off heat and add cooked gnudi to the pan, tossing gently to coat in sauce. Serve immediately.
# Notes:
01 -
For optimal texture, chill gnudi for a minimum of one hour; extended chilling promotes a delicate pasta-like exterior after boiling.