Isabella Barbato’s ricotta and spinach gnudi with butter and sage
So easy to make and full of rich, buttery flavours – it’s ‘deeply satisfying’ says the food writer.
“Soft, pillowy dumplings made with ricotta and spinach, lightly floured and served in a classic sage- infused butter – there’s something deeply satisfying about gnudi,” enthuses food writer Isabella Barbato. “No machines, no fancy technique, no pasta sheets to roll. Just a bowl of filling and your hands. Anyone can shape these little dumplings.
“You don’t even need a table: just your palms. I like to blend the spinach because it gives a smooth, almost creamy texture, and a vibrant green colour. But some people just chop it up with a knife and call it a day. Honestly, do whatever feels right. That’s the beauty of this dish. It’s simple and deeply comforting, with nothing to prove.”
Ricotta and spinach gnudi with butter and sage
Ingredients:
Serves 4
Preparation time: 30 minutes, plus 30 minutes resting
Cooking time: 10 minutes
For the dough:
250g ricotta, well drained
250g cooked spinach, squeezed dry and finely chopped or puréed, according to your preference
40g Parmigiano Reggiano, finely grated
1 medium egg
1–2tbsp plain/all-purpose flour
Freshly grated nutmeg, to taste
Salt and pepper, to taste
For the sauce:
80g unsalted butter
10–12 fresh sage leaves
Salt, to taste
Finely grated Parmigiano Reggiano, to serve
Method:
1. Make the gnudi: In a bowl, combine the ricotta, spinach, Parmigiano, egg and a tablespoon of flour. Season with the nutmeg, salt and pepper. Mix gently until just combined. If the mixture is very soft, add a touch more flour, but keep it light.
2. Shape the gnudi: Dust your hands and a tray with flour. Scoop out small spoonfuls of the mixture and shape into walnut-sized balls. Roll each one lightly in flour and place on the tray. Chill for 30 minutes to help them firm up.
3. Make the sage butter: Melt the butter in a wide frying pan over a medium-low heat. Add the sage leaves and fry gently until the butter turns golden and the sage is crisp, 2-3 minutes. Season with salt.
4. Cook the gnudi: At the same time, bring a large pot of salted water to the boil. Gently lower the gnudi into the water and cook until they float to the surface, about 2–3 minutes. Let them bob there for another minute, then remove with a slotted spoon straight onto serving plates.
5. Serve: Spoon the sage butter over the gnudi. Finish with a dusting of Parmigiano.
Pasta Therapy by Isabella Barbato is published in hardback by Nourish Books, priced £25. Photography by Isabella Barbato. Available now