Gnudi

Simple to prepare, these spinach and ricotta dumplings make a quick and delicious alternative to gnocchi.

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Unlike its relative, potato gnocchi, where the conversation is ongoing as to which variety of potato is best and whether it should be boiled or baked, no debate is required with these ricotta and spinach dumplings that are surprisingly quick to make and a delight to eat. The name gnudi translates to “naked” and refers to the mixture, which is rather like the filling of ravioli – without any clothes (pasta). Here, we’ve laced them with dill, and dressed them with marjoram and pine nuts and golden burnt butter.

Step by step

1 For gnudi, wilt 100gm just rinsed, baby spinach in a large dry frying pan over high heat (30 seconds 1 minute). Transfer to a sieve and press out any excess moisture, then pulse in a food processor until coarsely chopped.