Spinach and Ricotta Gnudi with Tomato-Butter Sauce

Ingredients

• 12 oz whole-milk ricotta cheese (can substitute part-skim)
• 0.5 cup all-purpose flour
• 1 oz Parmesan cheese (grated (1/2 cup), plus extra for garnishing)
• 1 tbsp panko bread crumbs
• 0.75 tsp table salt (plus salt for cooking gnudi)
• 0.5 tsp pepper
• 0.25 tsp lemon zest (grated)
• 10 oz frozen whole-leaf spinach (thawed and squeezed dry)
• 2 egg whites (large, lightly beaten)
• 4 tbsp unsalted butter
• 3 garlic cloves (sliced thin)
• 12 oz cherry or grape tomatoes (halved)
• 2 tsp cider vinegar
• 0.25 tsp table salt (for sauce)
• 0.25 tsp pepper (for sauce)
• 2 tbsp fresh basil (shredded)

Steps

1. 1

   Line a rimmed baking sheet with a double layer of paper towels. Spread the ricotta in an even layer over the towels; set aside and let sit for 10 minutes to drain.

2. 2

   In a large bowl, stir together the flour, Parmesan, panko, 3/4 teaspoon salt, 1/2 teaspoon pepper, and lemon zest until combined.

3. 3

   Process the thawed and squeezed spinach in a food processor until finely chopped, about 30 seconds, scraping down the sides of the bowl as needed.

4. 4

   Transfer the chopped spinach to the bowl with the flour mixture.

5. 5

   Grasp the paper towels and fold the ricotta in half; peel back the towels. Rotate the sheet 90 degrees and repeat the folding and peeling 2 more times to consolidate the ricotta into a smaller mass. Using the paper towels as a sling, transfer the ricotta to the bowl with the spinach mixture. Discard the paper towels but do not wash the baking sheet.

6. 6

   Add the egg whites to the bowl and mix gently until well combined.

7. 7

   Transfer heaping teaspoons of the dough to the now-empty baking sheet (you should have 45 to 50 portions). Using your dry hands, gently roll each portion into a 1-inch ball.

8. 8

   Melt the butter in a small saucepan over medium heat. Add the sliced garlic and cook, swirling the saucepan occasionally, until the butter is very foamy and the garlic is pale golden brown, 2 to 3 minutes.

9. 9

   Remove the saucepan from the heat and add the halved tomatoes and cider vinegar; cover and set aside.

10. 10

    Bring 1 quart of water to a boil in a Dutch oven. Add 1½ teaspoons of salt. Using a spider skimmer or slotted spoon, transfer all the gnudi to the water.

11. 11

    Return the water to a gentle simmer. Cook, adjusting the heat to maintain a gentle simmer, for 5 minutes, starting the timer once the water has returned to a simmer. To confirm doneness, cut 1 dumpling in half; the center should be firm.

12. 12

    While the gnudi simmer, add 1/4 teaspoon salt and 1/4 teaspoon pepper to the tomato sauce and cook over medium-high heat, stirring occasionally, until the tomatoes are warmed through and slightly softened, about 2 minutes.

13. 13

    Divide the sauce evenly among 4 bowls.

14. 14

    Using a spider skimmer or slotted spoon, remove the gnudi from the pot, drain well, and transfer to the bowls with the sauce.

15. 15

    Garnish with the shredded basil and extra Parmesan. Serve immediately.

Notes

Ricotta without stabilizers (like locust bean or guar gum) drains more readily. You can substitute part-skim ricotta for whole-milk. Squeezing the spinach should remove 1/2 to 2/3 cup of liquid, leaving about 2/3 cup of finely chopped spinach. Serve with a simple salad.

Nutrition per serving

• main dish
• Italian
• vegetarian
• dumplings
• spinach
• ricotta
• poached