These ricotta and spinach dumplings are surprisingly
quick to make. We've laced them with dill, but marjoram also works
well, as does some crumbled feta for a spanakopita-inspired
100 gmbaby spinach500 gmfirm ricotta40 gmparmesan, finely grated, plus extra to serve1egg, lightly beaten2 tbspfinely chopped dill½ tspfinely grated nutmeg¾ tspdried mint200 gm (1⅓ cups)plain flour, plus extra for dusting125 gmchilled butter, coarsely chopped½ cup (loosely packed)marjoram leavesLemon wedges (optional), to serve
For gnudi, wilt spinach in a large dry frying pan over high heat (30 seconds to 1 minute). Transfer to a sieve and press out any excess moisture, then pulse in a food processor until coarsely chopped. Add ricotta, parmesan, egg, dill, nutmeg and dried mint, season to taste and process to combine. Transfer to a bowl, gently mix in flour until dough just comes together, then tip out onto a lightly floured surface and knead lightly until smooth. Divide into thirds, roll each piece to a 1.5cm diameter rope, cut into 2cm lengths and gently squeeze in centres.
Cook gnudi, in batches, in a large saucepan of gently boiling salted water until they rise to
the surface (2-3 minutes). Transfer with a slotted spoon to a tray. Meanwhile, cook butter in a frying pan over medium-high heat until nut brown (4-5 minutes). Remove from heat, stir in marjoram and season to taste. Add gnudi, toss to coat and serve with extra parmesan.