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.
- 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 plain flour, plus extra for dusting (1⅓ cups)
- 125 gm chilled butter, coarsely chopped
- ½ cup marjoram leaves (loosely packed)
- Lemon wedges (optional), to serve
- 1For 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.
- 2Cook 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.