Why You Should Try Spinach Gnudi This Fall
While spinach gnudi — soft, pillowy cheese dumplings fried in browned butter and sage — are typically enjoyed in the spring or summer, I’m here to make the case for indulging in them during the cozy soup-and-sweater weather of fall. Just imagine warm cheese, a pool of brown butter, and earthy sage coming together in a symphony of delicious fall flavors. It’s a dish that screams comfort, and I can’t think of a better way to enjoy the season.
Gnudi, which means “naked” in Italian, are essentially spinach and ricotta ravioli without the pasta wrapper. They offer all the creamy, cheesy goodness without the heaviness of pasta, making them a delightful alternative. Instead of using fresh greens, this recipe calls for frozen spinach, making it a convenient and budget-friendly option that can be enjoyed year-round.
Creating these gnudi is a simple process — mix the spinach with ricotta, parmesan, an egg, seasoning, and a small amount of flour. Form the mixture into balls, boil them briefly until they float, and then brown them in a skillet with butter and sage. The result is a decadent and comforting dish that is perfect for fall, offering a balance of flavors that is both satisfying and delicious.
If you want to turn this into a heartier meal, consider serving it with crusty bread, a warm soup, or a roasted fall salad.
Don’t forget to check out the recipe for toasted ricotta gnocchi with pistachio pesto in the third cookbook, Smitten Kitchen Keepers. These spinach-free gnocchi are pan-fried to perfection and paired with a flavorful arugula and pistachio sauce, adding a bright touch to the dish.
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