Gnudi with brown butter

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 twist.

You'll need

100 gm baby spinach 500 gm firm ricotta 40 gm parmesan, finely grated, plus extra to serve 1 egg, lightly beaten 2 tbsp finely chopped dill ½ tsp finely grated nutmeg ¾ tsp dried mint 200 gm (1⅓ cups) plain flour, plus extra for dusting 125 gm chilled butter, coarsely chopped ½ cup (loosely packed) marjoram leaves Lemon wedges (optional), to serve


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2017

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