Ricotta Gnudi with Spinach and Mushrooms


Courtesy of Antonelli’s cheesemonger, Nicholas DeCarmine • Photography by Casey Woods
Serves 6–8


Ricotta Gnudi with Spinach and Mushrooms


For 1 Batch(es)

For the gnudi

  • 1 pound(s) ricotta (we love Calabro whole-milk, hand-dipped ricotta)
  • 1/4 cup(s) Parmigiano-Reggiano, plus more for serving
  • 1 egg(s), lightly beaten
  • Zest of 1 lemon
  • Salt, to taste
  • 1 cup(s) all-purpose flour, plus more for dusting

For the sauce

  • 2 tablespoons butter or oil
  • 1 pound(s) cremini mushrooms, cut into large slices
  • Salt and pepper, to taste
  • 3 large garlic cloves, finely chopped
  • 1 pound(s) fresh spinach, washed

Ricotta Gnudi with Spinach and Mushrooms Directions

  1. For the gnudi:
  2. Combine the ricotta, parm, egg, lemon zest and salt in a bowl. Add the flour and gently fold in until just combined. Dust with more flour, shape into a ball and place on a lightly floured surface.
  3. Working in small sections, roll out the dough into a rope approximately ¾-inch thick. Using a knife or bench scraper, cut the rope into 1¼-inch pieces. Reserve on a lightly floured baking sheet and repeat until all the gnudi have been formed.
  4. For the sauce:
  5. Melt the butter or oil in a large skillet. Add the mushrooms, season well with salt and pepper and cook over medium-high heat until lightly browned, about 5 to 7 minutes.
  6. Add the garlic, toss lightly and cook until fragrant—about 30 seconds. Add the spinach, toss to coat and cook until just wilted.
  7. While the sauce is cooking, bring a large pot of salted water to a boil. Working in batches, drop the gnudi into the water and cook at a high simmer until cooked through and tender—about 6 to 7 minutes.
  8. Drain well and add to the sauce—tossing to coat. Cook for another 1 to 2 minutes, then spoon directly into serving bowls. Garnish with a little olive oil, grated Parmesan and cracked pepper.

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