Though spinach gnudi — tender, pillowy cheese dumplings fried in browned butter and sage — are historically extra of a spring or summer season meals, I’m right here to make the argument we must always eat them proper now, in prime soup-and-sweater climate. As a result of did you hear the half about heat cheese? the puddle of brown butter? the earthy sage? It’s a symphony of scrumptious fall issues and for those who inform me you don’t wish to curl up on the plate and take a nap in it, advantageous, I’ll consider you however I do suppose you’re in denial.
Gnudi actually means “bare” in Italian — contemplate them spinach and ricotta ravioli with out the pasta wrapper. I believe they’re higher in each manner since you get all the tender, tacky filling, not one of the pasta fuss that may really feel leaden collectively. Sometimes, gnudi are made with recent greens which were blanched and finely chopped however I’ve been on a mission over the past yr to present frozen spinach (dependable! economical! seasonless!) extra love, particularly when all I’d deliberate to do with the recent stuff was prepare dinner it down and really feel bereft when it vanished. Frozen spinach saves me this heartache, and right here we’re utilizing an entire field, saving us a math headache too.
From there, it’s just some easy steps to make — combine with ricotta, parmesan, an egg, seasoning, and a sufficiently small quantity of flour that I wager a gluten-free flour would work as swap — kind into balls, boil them briefly till they float like marbled inexperienced clouds, and brown them in a skillet with butter and sage. The result’s decadent and comfy and whereas I briefly thought-about arguing that they’re not practically as heavy as you’d anticipate from, you recognize, cheese fried in butter (they’re not!) I’ll say as an alternative that they’re the precisely right stage, which is to say successfully warming and scrumptious however not sleep-inducing (you recognize, except you cave on that nap supply).
Seeking to stretch it into extra of a meal? You can add hearty bread, a easy soup, or a roasted fall salad.
P.S. Don’t miss the recipe for toasted ricotta gnocchi with pistachio pesto in my third cookbook, Smitten Kitchen Keepers. They’re spinach-free and pan-fried solely they usually turn into primarily burnished cheese nuggets, then tossed with an arugula and pistachio sauce, brightening all the things.
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