Though spinach gnudi — tender, pillowy cheese dumplings fried in browned butter and sage — are historically extra of a spring or summer time meals, I’m right here to make the argument we should always eat them proper now, in prime soup-and-sweater climate. As a result of did you hear the half about heat cheese? the puddle of brown butter? the earthy sage? It’s a symphony of scrumptious fall issues and in case you inform me you don’t need to curl up on the plate and take a nap in it, superb, I’ll consider you however I do assume you’re in denial.
Gnudi actually means “bare” in Italian — take into account them spinach and ricotta ravioli with out the pasta wrapper. I believe they’re higher in each method since you get all the tender, tacky filling, not one of the pasta fuss that may really feel leaden collectively. Usually, gnudi are made with contemporary greens which were blanched and finely chopped however I’ve been on a mission over the past yr to provide frozen spinach (dependable! economical! seasonless!) extra love, particularly when all I’d deliberate to do with the contemporary stuff was cook dinner it down and really feel bereft when it vanished. Frozen spinach saves me this heartache, and right here we’re utilizing an entire field, saving us a math headache too.
From there, it’s just some easy steps to make — combine with ricotta, parmesan, an egg, seasoning, and a sufficiently small quantity of flour that I wager a gluten-free flour would work as swap — kind into balls, boil them briefly till they float like marbled inexperienced clouds, and brown them in a skillet with butter and sage. The result’s decadent and comfortable and whereas I briefly thought-about arguing that they’re not practically as heavy as you’d anticipate from, , cheese fried in butter (they’re not!) I’ll say as a substitute that they’re the precisely appropriate degree, which is to say successfully warming and scrumptious however not sleep-inducing (, until you cave on that nap provide).
Trying to stretch it into extra of a meal? You can add hearty bread, a easy soup, or a roasted fall salad.
P.S. Don’t miss the recipe for toasted ricotta gnocchi with pistachio pesto in my third cookbook, Smitten Kitchen Keepers. They’re spinach-free and pan-fried solely they usually change into primarily burnished cheese nuggets, then tossed with an arugula and pistachio sauce, brightening the whole lot.
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