### Spinach and Ricotta Gnudi: A Warm Autumn Treat
As the temperatures drop and the foliage transforms, the world of gastronomy turns its focus to heartwarming dishes that nurture both the body and spirit. One such delight is spinach gnudi, tender and fluffy cheese dumplings typically linked to the spring and summer seasons. Nonetheless, their deep flavors and comforting textures render them a superb option for the snug, sweater-clad days of autumn.
#### What Are Gnudi?
The word “gnudi” means “naked” in Italian, indicating that these dumplings are essentially the stuffing of spinach and ricotta ravioli unencumbered by the pasta shell. This distinctive method emphasizes the creamy, cheesy filling, offering a pleasant alternative to more substantial pasta meals. While fresh greens are commonly used in gnudi recipes, frozen spinach provides a dependable and budget-friendly choice, particularly when fresh greens are not in season.
#### The Comfort of Cheese and Sage
The blend of warm cheese, browned butter, and fragrant sage produces a harmony of flavors that is especially enticing in the fall. The gnudi are prepared by combining thawed spinach with ricotta, parmesan, an egg, and just enough flour to bind them. After shaping the mixture into small balls, they are quickly boiled until they rise to the surface, indicating they are done. The final touch involves browning them in a pan with butter and sage, resulting in a rich dish that is both comforting and fulfilling.
#### Serving Suggestions
To transform the gnudi into a complete meal, think about pairing them with hearty bread, a light soup, or a roasted autumn vegetable salad. These pairings not only enhance the gnudi’s flavors but also craft a harmonious dining experience.
#### Recipe for Spinach and Ricotta Gnudi
**Ingredients:**
– 1 package (10-ounce) frozen chopped spinach, thawed
– 1 cup whole-milk ricotta
– 1 large egg
– 1/2 cup grated parmesan cheese, plus extra for serving
– A pinch of freshly grated nutmeg (optional)
– 1 teaspoon kosher salt
– Freshly ground black pepper
– 1/3 cup all-purpose flour
– A few fresh sage leaves
– 4 tablespoons salted butter, plus extra if needed
**Instructions:**
1. **Prepare the Spinach:** Squeeze the thawed spinach to eliminate surplus water. Finely chop and place in a bowl.
2. **Make the Mixture:** Combine ricotta, egg, parmesan, nutmeg (if used), salt, pepper, and flour with the spinach. Mix until blended; the mixture should be dense. Scoop into 1.5-tablespoon-sized balls and set on a plate.
3. **Boil the Gnudi:** Bring a medium pot of salted water to a gentle boil. Add gnudi in batches, cooking until they float (approximately 3 minutes). Remove with a slotted spoon and place on a plate.
4. **Brown in Butter:** In a skillet, melt butter over medium heat. Introduce sage leaves and gnudi, browning evenly on both sides. Transfer to a serving dish, adding more butter as necessary.
5. **Serve:** Drizzle any remaining butter over the gnudi and garnish with cracked black pepper and parmesan. Serve immediately.
#### Tips for Success
– Choose a thick ricotta for optimal texture; if utilizing a different kind, consider draining it beforehand.
– Make sure the spinach is finely chopped for uniform mixing.
– Optionally, refrigerate the formed gnudi for 30 minutes to assist in setting before boiling.
Spinach and ricotta gnudi serve as a delightful way to savor the tastes of autumn, presenting a heartwarming dish that is bound to please. Whether relished alone or as part of a more extensive meal, these dumplings provide a warm embrace on a plate, perfect for the season.