Its a Tuscan favorite.
Imagine ravioli gnudi as ravioli without the pasta, she told me.
They were often served as an appetizer, drizzled with a little olive oil and garnished with Parmesan cheese.
Simply Recipes / Ciara Kehoe
She explained how she learned the recipe from her grandmother.
Find her recipe below along with her tips that you should absolutely follow.
Once melted, add the onion and cook, stirring often, until softened, about 5 minutes.
Simply Recipes / Ciara Kehoe
Add the garlic and cook until fragrant, about 1 minute.
Add the drained spinach and cook until most of the excess moisture is gone, about 5 minutes.
Let the spinach mixture cool slightly, about 5 minutes, then fold it into the ricotta mixture.
Simply Recipes / Ciara Kehoe
Cover and refrigerate for at least 1 hour and up to 1 day.
When ready to shape the gnudi, sprinkle some flour onto a clean work surface or small baking sheet.
Drop 1-tablespoon portions of the ricotta mixture into the flour.
Simply Recipes / Ciara Kehoe
Pick each one up and roll it in your hands to form little balls.
Place the shaped dumplings on a parchment-lined baking sheet and freeze until solid, at least 1 hour.
When ready to eat, bring a large pot of salted water to a boil.
Simply Recipes / Ciara Kehoe
Add the frozen dumplings and cook until they float to the top, 3 to 5 minutes.
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Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
