Gnudi, meaning “naked” in Italian, are essentially dumplings without a shell, which is a delightful departure from other stuffed pastas like ravioli. These soft, fluffy, and cheesy dumplings are lighter than gnocchi and packed with spinach and ricotta. Paired with a rich, spicy Calabrian butter sauce, this dish is a simple yet elegant meal that’s easy to prepare and perfect for any occasion.

Full Recipe:

Ingredients

For the Spinach & Ricotta Gnudi:

• 12 oz whole milk ricotta

• 9 oz spinach

• 1 large egg

• 1/2 cup freshly grated Parmesan (1 oz)

• 1/3 cup dried breadcrumbs (0.75 oz)

• 1/2 teaspoon lemon zest

• 1/4 teaspoon freshly grated nutmeg

• 1 teaspoon Diamond Crystal kosher salt, plus more for boiling

• 1/2 cup all-purpose flour (2.5 oz)

• 1/4 cup semolina flour (1.25 oz), for dusting and rolling

For the Calabrian Butter Sauce:

• 6 tablespoons salted butter (3 oz)

• 2 tablespoons chopped Calabrian chilies

Directions

1. Prepare the Ricotta and Spinach:

   • Drain the ricotta in a fine mesh sieve for about 15 minutes or up to 2 hours if needed. The ricotta should be firm and hold its shape.

   • For the spinach, cover with boiling water in a large heatproof bowl for 1-2 minutes until it wilts. Transfer the spinach to an ice water bath, squeeze out excess water, and chop finely.

2. Make the Gnudi Dough:

   • In a large mixing bowl, combine the drained ricotta, spinach, egg, Parmesan, breadcrumbs, lemon zest, nutmeg, and salt. Mix well.

   • Gradually add the all-purpose flour, mixing gently to combine. Do not overmix to avoid tough gnudi.

   • Dust a quarter sheet pan with semolina flour. Using a 3-tablespoon cookie scoop, portion the dough into 20 gnudi and roll them into balls. Dust with more semolina flour and refrigerate for at least 1 hour.

3. Boil the Gnudi:

   • Bring a large pot of salted water to a rolling boil. Test one gnudi first: Gently place it into the water, and when it floats to the top, let it boil for 1 more minute.

   • If the test gnudi holds, cook the remaining gnudi the same way. Once cooked, transfer them to a lightly floured dish towel to rest.

4. Make the Calabrian Butter Sauce:

   • In a sauté pan, melt 2 tablespoons of butter over medium heat. Add the chopped Calabrian chilies and cook for 2-3 minutes.

   • Gradually add the remaining butter, one tablespoon at a time, and swirl in some pasta water to create a smooth sauce. Adjust the thickness as needed with more pasta water.

5. Serve:

   • Add the cooked gnudi to the sauce and toss to coat. Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Nutrients (Estimated per serving)

• Calories: 150-200 kcal (per 4-5 gnudi, depending on size)

• Fat: 12g

• Protein: 6g

• Carbohydrates: 15g

• Fiber: 2g

• Sodium: 200-300mg

The Key Ingredients: Ricotta, Spinach, and Calabrian Chilies

The star ingredients in this dish are the ricotta, spinach, and Calabrian chilies. The ricotta provides a rich and creamy base, while the spinach adds a subtle earthiness and vibrant color. When combined with Parmesan, breadcrumbs, and a touch of nutmeg and lemon zest, the filling for the gnudi becomes light, fluffy, and packed with flavor.

The Calabrian butter sauce, on the other hand, brings a spicy, smoky kick to the dish. Calabrian chilies are a type of Italian chili known for their mild heat and smoky undertones, making them a perfect addition to a rich butter sauce. The butter softens the heat of the chilies, creating a creamy, flavorful sauce that perfectly complements the lightness of the gnudi.

Making the Gnudi: Simple, Yet Flavorful

The process of making gnudi is relatively simple, but it does require a few key steps to get the texture just right. First, the ricotta must be drained of excess moisture to avoid a soggy dough. This can be done by placing the ricotta in a fine mesh sieve for 15 minutes to 2 hours, depending on how much moisture the ricotta contains.

For the spinach, blanching it in boiling water for 1-2 minutes helps it soften and wilt, making it easy to chop finely. After it’s blanched and cooled in an ice water bath, excess moisture is squeezed out, leaving just the tender spinach to be mixed into the ricotta.

The dough for gnudi is made by combining the ricotta and spinach with an egg, Parmesan, breadcrumbs, lemon zest, and nutmeg. Flour is added gradually to the mixture to form a soft dough, which is rolled into balls and dusted with semolina flour to prevent sticking. Refrigerating the gnudi for at least an hour ensures that the dough holds together while boiling, resulting in perfectly shaped, tender dumplings.

Boiling the Gnudi: Achieving Perfect Texture

Boiling the gnudi is a crucial step, and it’s important to cook them gently in a large pot of salted water. The gnudi should be added carefully, and once they float to the top, they should continue to boil for an additional minute. This ensures that the gnudi are cooked through but remain light and fluffy.

After boiling, the gnudi are transferred to a lightly floured dish towel to rest, allowing any excess water to evaporate and preventing the gnudi from sticking together.

Making the Calabrian Butter Sauce: Spicy, Rich, and Smooth

The Calabrian butter sauce is simple to prepare but brings bold flavors to the dish. The chilies are cooked in butter until fragrant, allowing the heat and smoky flavor of the chilies to infuse the sauce. Gradually adding more butter helps create a smooth, silky sauce that coats the gnudi beautifully. A small amount of pasta water is swirled in to adjust the consistency and create a luscious texture that coats the gnudi evenly.

Adjusting the thickness of the sauce with pasta water allows you to achieve the desired consistency, whether you want a thicker sauce or one that’s lighter and more fluid. The result is a rich and spicy sauce that perfectly complements the delicate gnudi.

Serving the Gnudi: Elegant and Flavorful

Once the gnudi are cooked and the sauce is ready, simply toss the gnudi in the Calabrian butter sauce to coat them evenly. The rich, creamy sauce enhances the light and fluffy gnudi, and the spicy kick from the Calabrian chilies gives the dish a bold flavor profile.

Serve the gnudi immediately, garnished with extra Parmesan or fresh herbs like basil or parsley for added color and freshness. The dish is beautiful on its own but can be served with a light green salad or crusty bread to soak up any leftover sauce.

Nutritional Value

Each serving of these Spinach & Ricotta Gnudi with Calabrian Butter Sauce contains approximately 150-200 calories (per 4-5 gnudi, depending on size). With 12 grams of fat, the rich butter and cheese contribute to the creamy texture of the gnudi and sauce. The dish also provides 6 grams of protein, thanks to the ricotta and Parmesan, and 15 grams of carbohydrates, primarily from the flour and breadcrumbs.

The gnudi also contains 2 grams of fiber, mainly from the spinach, and 25 grams of sugar, which comes naturally from the ingredients like spinach and the sauce. The sodium content is around 200-300mg per serving, depending on the salt added to the dish, making it a moderately seasoned dish with room for adjustment based on personal taste.

Conclusion

These Spinach & Ricotta Gnudi with Calabrian Butter Sauce are a deliciously elegant dish that brings together the delicate flavors of ricotta and spinach with a rich, spicy sauce. Perfect for any occasion, this dish is easy to prepare yet impressive enough to serve at a dinner party or special meal. The soft, fluffy gnudi combined with the smoky, spicy butter sauce makes for a comforting, flavorful dish that will leave your guests asking for more. Whether for a weeknight dinner or a festive gathering, these gnudi are sure to be a hit.