Fast Recipes

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.

By Max Adey
  • Serves 4
  • 20 mins preparation
  • 5 mins cooking
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.

Ingredients

  • 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

Method

  • 1
    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.
  • 2
    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.