Target: 6 × 4 inches · landscape

Spinach Ricotta Gnudi with Brown Butter

70 min · 4 servings

Ingredients

□ 10 oz frozen chopped spinach, thawed

□ 15 oz whole-milk ricotta

□ 3/4 cup finely grated Parmesan, divided

□ 1 large egg

□ 1/2 tsp kosher salt, plus more for the water

□ 1/2 tsp freshly ground black pepper

□ 1/2 cup all-purpose flour, plus more for dusting

□ 6 tbsp unsalted butter

□ 16 fresh sage leaves

□ 1 lemon

□ 5 oz bitter greens

□ 1 tbsp extra-virgin olive oil

1. Squeeze thawed spinach completely dry. Mix with ricotta, Parmesan, egg, seasonings, and 1/4 cup flour; chill 15 minutes.

2. Bring salted water to a quiet simmer. Poach one test gnudi; if it breaks, fold 1 tablespoon more flour into the dough.

3. Shape 16 lightly floured loose ovals. Poach in two spacious batches until each floats and feels springy.

4. Brown butter with sage, then gently coat gnudi with Parmesan and lemon zest. Dress bitter greens with lemon and oil; serve together.

Cook’s note: Use a quiet simmer and a test gnudi to keep every dumpling intact.