I know its spring and the need for comfort food is not as pressing, but with all that is going on in the world, we need Gnudi!

This recipe is really a hybrid of Gnocchi and Gnudi. Traditionally, gnudi is nothing more than ricotta and flour, while gnocchi is made from flour and potato. This special gnudi recipe calls for potato – which is a really nice, comforting twist!!

These gnudi are delicious smothered in a tomato-based sauce, pan fried in butter and eaten as is, or boiled and gently soaked in the gravy of the dish you have paired it with. It can also be a fun little project to make with the kids – all hand’s in!!!

Spinach and Ricotta G’nudi

Print Recipe

Servings 4

Ingredients

1 large russet potato (about 15 oz)
About 3 cups/3 oz/half a box of baby spinach or about 2-3 ounces frozen spinach/ ¼ cup frozen spinach * see note at the bottom
1 Tbs. butter (only if using fresh spinach)
¼ cup full fat ricotta cheese
1 egg
1 tsp. kosher salt
About ¾ cup (3½ -4 oz) flour
Pomodoro or Arrabbiata Sauce, for serving
Parmesan cheese

Instructions

Place the whole unpeeled potato in a pot and cover with cold water by a couple of inches. Bring to a rolling boil, lower the heat to a gentle boil and cook until the potato is easily pierced with a skewer, it will take 40-50 minutes.
For Fresh Spinach: Heat the butter in a small fry pan, add the spinach and sauté until wilted, about 2-3 minutes, let it cool and transfer the spinach to a bed of paper towels. Roll the paper towel up around the spinach to absorb the excess moisture, chop finely and place in a mixing bowl. If Using Frozen Spinach: Defrost the spinach (in the microwave) and place on a paper towel to squeeze excess water out. Chop finely and place in a mixing bowl.
Add the ricotta, egg, and salt to the mixing bowl with the spinach, mix with a fork until well combined.
When the potato is cool enough to handle, I use gloves because it is better to do this when the potato is still warm, peel it and “rice” the potato or mash it. I do this onto a piece of parchment, so that I can spread the potato out so that it cools.
Add the potato to the spinach mixture, gently mix together, add the flour (no more than ¾ cup), mix gently, try to mix well without over mixing. Use a for to mix and mash.
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into oval shapes; place on baking sheet and dust with more flour (you should have 30).
To Cook: Bring a large pot of water to boil, add salt (about 1 Tbs.) add g'nudi (about 10 at a time). Stir occasionally. Cook for about 5-6 minutes, they will float to the top, drain using a slotted spoon and transfer to bowls.
Spoon Pomodoro or Arrabbiata Sauce, spooned over the g’nudi and serve with grated parmesan cheese.

Notes

Tip: Consider this a project, make all the g’nudi and freeze what you don’t use (freeze on a parchment lined sheet, once frozen, toss into a baggie and cook from frozen). I usually double this recipe and stock my freezer.

If Using Frozen Spinach

Weighed it or measure it once defrosted and excess water squeezed out. * or(measured once defrosted and excess water squeezed out)