Gnudi or malfatti (Italian spinach and ricotta dumplings)
Gnudi, also known as Malfatti, are a type of Italian dumpling similar to gnocchi but made with ricotta cheese instead of potato. These delicious morsels are soft, pillowy, and typically served with a variety of sauces, such as marinara, sage and butter, or creamy Alfredo.The name "gnudi" literally translates to "nude" in Italian, suggesting that these dumplings are essentially "naked" ravioli or gnocchi because they lack an outer pasta shell. They are made by combining ricotta cheese with flour, eggs, and sometimes grated cheese or herbs. The mixture is shaped into small balls or quenelles, then gently poached in boiling water until they float, indicating they're cooked.Gnudi can be traced back to the region of Tuscany in Italy, where they are believed to have originated. They're often enjoyed as a delicacy in Italian cuisine, either as a standalone dish or as a complement to meat, poultry, or seafood.The texture of gnudi is soft and delicate, with a subtle flavor that allows them to pair well with a variety of sauces and accompaniments. They're versatile and can be customized with different herbs, spices, or even fillings to suit individual preferences.Overall, gnudi offer a delightful culinary experience, showcasing the simplicity and elegance of Italian cooking while providing a satisfying and comforting meal option. Whether enjoyed as a cozy homemade dish or savored at a gourmet restaurant, gnudi are sure to tantalize the taste buds and leave a lasting impression.
Ingredients
- 400 g fresh spinach, finely chopped, cooked or frozen, chopped spinach, defrosted
- 350 g ricotta (dry type) homemade or shop-bought
- 1 medium French shallot, or half a yellow onion, peeled, finely chopped
- 2 garlic cloves, peeled and minced
- 3 Tbsp olive oil
- 2 tsp salt
- pepper to taste
- 1/2 tsp nutmeg (optional)
- 1 jumbo egg
- 1 egg yolk
- 80 g parmesan or pecorino cheese, freshly grated, plus extra for sprinkling
- 60 g wheat flour
- 40 g semolina
- 450 g tomato sauce, shop-bought or homemade
Instructions
- Heat 2 Tbsp olive oil in a non-stick frying pan.
- Add the shallot and garlic and fry them for a couple of minutes until the shallot is softened.
- Mix in the spinach and stir until the mixture is wilted.
- Drain the spinach and squeeze as much liquid out as possible. I put the spinach into a cheese cloth and then extract the fluid.
- Combine the spinach, ricotta (homemade or shop-bought), salt, pepper, nutmeg, egg, yolk, parmesan, flour and semolina well.
- I use a half-portion ice cream scoop to measure the dough into equal portions. I sprinkle very little flour onto a surface and roll the gnudi quickly into little dumplings.
- This should be effortless if the dough has the right consistency.
- While I form the gnudis, I bring some water in a large pot to the boil.
- I always test one gnudi. First it will sink to the ground. Make sure the water is only simmering. It takes anything from 6 to 10 minutes (depending on the size of your gnudi) until the gnudi will rise to the surface.
- If the gnudi holds it shape, bring the water back to the boil, add the remaining gnudis and let them simmer until they rise to the surface.
- Preheat your oven to 200 degree C.
- Drain the dumplings carefully and let them dry for a couple of minutes.
- Pour your favorite tomato sauce (homemade or shop-bought) into a heat-proofed baking dish. Arrange the gnudis on top, drizzle with the remaining olive oil and sprinkle with some extra parmesan cheese.
- Bake for 10 to 15 minutes and serve immediately.
Notes
If your test dumpling falls apart during the cooking process, the dough might be too wet. Add a little bit of semolina at a time and cook another tester.
It is very important to squeeze as much liquid as possible out of the spinach.
The ricotta must be very dry. Mine is usually almost crumbly. The consistency of the gnudi dough is as well crumbly. It comes together when you press and roll it.