Curd cakes with spinach (Gnudi)
2 servings
60 minutes
Gnudi are delicate Italian dumplings from Tuscany made with ricotta and spinach. Their name comes from the word 'nudi', meaning 'naked', as they resemble ravioli filling without the dough. The taste of Gnudi is soft and creamy, with subtle nutty notes of nutmeg and the sharpness of parmesan. The ricotta dumplings have an airy texture, while spinach adds freshness. They can be served with melted butter and grated cheese for an even richer flavor. This dish pairs wonderfully with light sauces and is perfect for a cozy home dinner, reminiscent of sunny Italy and its culinary traditions.
1
Wash the spinach. Place it in a colander and pour boiling water over it. Squeeze well and chop finely. Put in a bowl, add cottage cheese, parmesan, egg, spices, and gradually add flour. The mixture should be quite sticky. Refrigerate for an hour.
- Spinach: 200 g
- Curd cheese (tvorog): 200 g
- Grated Parmesan cheese: 50 g
- Chicken egg: 1 piece
- Wheat flour: 80 g
- Nutmeg: 0.1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Tear off small pieces by hand, shape into patties, lightly coat in flour, and drop into boiling salted water. Cook for about 2 minutes until they float.
- Wheat flour: 80 g
- Salt: to taste
3
Can be served drizzled with butter and sprinkled with cheese (optional).
- Grated Parmesan cheese: 50 g
