While spinach gnudi — soft, pillowy cheese dumplings cooked in browned butter with sage — are typically associated with spring or summer, I'm here to advocate for enjoying them right now during this perfect soup-and-sweater season. Have you considered the warm cheese, the rich brown butter, and the fragrant sage? It’s a delightful mix of fall flavors and if you claim you wouldn’t want to snuggle up on a plate full of it, I’ll accept your opinion, but I suspect you might be fooling yourself.
In Italian, gnudi means “naked” — think of them as spinach and ricotta ravioli, just without the pasta. I believe they’re superior in every way since you get all of the creamy filling without the heaviness of pasta. Traditionally, gnudi are made with fresh greens that are blanched and finely chopped, but over the past year, I've aimed to give frozen spinach (reliable, affordable, and available year-round) more appreciation, especially since I often ended up cooking fresh spinach down only to feel let down when it disappeared. Frozen spinach eliminates that disappointment, and for this recipe, we’re using an entire box, which also helps avoid complex measurements.
To prepare them, it’s just a matter of a few easy steps: mix together ricotta, parmesan, an egg, seasoning, and a small amount of flour (I believe gluten-free flour could work here too) — then shape into balls, boil briefly until they resemble floating green clouds, and sauté in a skillet with butter and sage. The outcome is both indulgent and comforting, and while I considered suggesting that they're lighter than you might expect for something involving cheese fried in butter (which they are!), I'll instead say they strike the perfect balance, being warm and delicious without making you sleepy — unless you choose to give in to that nap.
Want to turn this into a more substantial meal? You could pair it with hearty bread, a simple soup, or a roasted autumn salad.
P.S. Be sure to check out the recipe for toasted ricotta gnocchi with pistachio pesto in my third cookbook, Smitten Kitchen Keepers. They’re made without spinach and are pan-fried to create crispy cheese bites, then tossed with a bright arugula and pistachio sauce.
## Spinach and Ricotta Gnudi
1 package (10-ounce or 283-gram) frozen chopped spinach, thawed
1 cup (215 grams) whole-milk ricotta
1 large egg
1/2 cup (50 grams) grated parmesan cheese, plus more for serving
A pinch of freshly grated nutmeg (optional)
1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup (45 grams) all-purpose flour
A few fresh sage leaves
4 tablespoons (55 grams) salted butter, plus more if necessary
### Make the gnudi:
In small batches, squeeze the spinach to eliminate excess water. You can place it on a paper towel to absorb moisture while you gather the other ingredients.
On a cutting board, finely chop the drained spinach. Place it in a bowl and mix in the ricotta, egg, 1/2 cup parmesan, nutmeg (if using), salt, pepper, and flour. Stir until combined; the mixture should be thick. Scoop into 1.5-tablespoon-sized balls (I use a #40 scoop) and arrange them on a plate or tray.
### Boil the gnudi:
Bring a medium pot of salted water to a gentle boil. Add a few gnudi at a time to avoid overcrowding, and boil until they float to the surface, approximately 3 minutes. Use a slotted spoon to remove them from the water and transfer them back to the plate. Repeat with the remaining gnudi.
### Brown in butter:
In a large skillet, melt butter over medium heat. Once it begins to sizzle, add sage leaves and as many gnudi as can fit without overcrowding. Once they are browned on one side, carefully turn them to brown the other side. Transfer to a serving plate and repeat with the remaining dumplings, removing the sage leaves once they’re crisp. If needed, add more butter, one tablespoon at a time.
### To serve:
Drizzle any leftover butter in the skillet over the gnudi, and finish with more freshly cracked black pepper and a sprinkle of parmesan. Serve immediately.
Soft and fluffy cheese dumplings sautéed in browned butter and sage make for an ideal autumn dish—rich and indulgent, yet equally comforting, much like a warm scarf on a windy day.