I have been growing purple sage for a few months now. I love the smell. I love how the top of the leaf is green and the underbelly purple. I love the wispy flowers that shoot out on a stalk, on their way to seeding. It is a pretty herb and I have only admired it with a cup of tea in hand for so many months. Today however, I took my herb scissors and with my face pressed against the black bird netting over the veggie patch I snipped off a few stalks of sage hiding under the explosion of tomato plants. I had been perusing Valli Little's newest offering Home Cooking and I was a woman on a mission.
I recently made Gnocchi for the first time, aided by my first born. Today, a recipe for Gnudi in the cookbook aroused my curiosity. Gnudi pronounced nu-dee (tee-hee) is a type of gnocchi made from fresh ricotta cheese and flour. A delicate dumpling cooked in boiling water and served with a lashing of burned butter infused with herbs. The Gnudi I cooked from the book had a generous dose of spinach in it and the butter was infused with sage. A simple dish, an indulgence for brunch. The blank canvas of the ricotta dumpling can be painted with vivid veggies and herbs. A dish ripe for experimentation.
SPINACH GNUDI WITH SAGE BURNT BUTTER
adapted from Home Cooking - Valli Little
A beautiful light brunch dish made with spinach and ricotta dumplings tossed in herby sage burnt butter sauce.
Makes - To serve 4
1 cup fresh spinach leaves
1 1/2 cups fresh ricotta, drained
3/4 cup finely grated parmesan plus extra to serve
1 cup plain flour, plus extra to dust
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 egg yolks, lightly beaten
100g unsalted butter
16 sage leaves freshly cracked black pepper
Bring a small pot of water to boil. Plunge spinach leaves in boiling water and cook for a minute. Scoop spinach leaves out and plunge in icy cold water. Drain, chop leaves and place in a large bowl.
Add ricotta, nutmeg, salt, parmesan and egg. Mix in the flour. Shape ricotta mixture into golf ball sized rounds. Dust lightly with flour.
In batches, cook the gnudi in a large saucepan of simmering water. Make sure the water is just below boiling and hot enough to cook the dumplings (if it is not hot enough or too hot, the dumplings will disintegrate). Watch the dumplings as they cook. When they pop up to the surface, gently scoop them out on to a serving plate.
Melt butter in a small frying pan over medium heat. Add sage leaves and cook until crisp and butter starts to brown. Add gnudi to the frying pan and gently toss to coat. Alternatively pour butter tempering over the plated gnudi. Top with extra parmesan and serve immediately.
Made this recipe tonight and it was fantastic! I was concerned because time constraints meant I had to make the gnudi ahead of time. I formed the balls and then let them sit in the refrigerator for about six hours prior to boiling them. They still came out perfect. It was my first attempt making gnudi, but it won't be my last. Thank you for the delicious recipe.
Can I use cottage cheese (paneer) to make these? I don't think finding Ricotta will be a easy game for me.
Charul, I think you could use paneer. Make sure it is the soft crumbly kind (homemade is even better).
I love the sound of sage burnt butter!
This looks delicious! I am going to be starting a herb garden in the coming weeks, and always wonder whether sage would be a good addition - after reading this, I'm going to say YES!
I think I could live on burnt butter and sage sauce. This looks really good.
This is a dish I have made before and it is delicious. I love your addition of sage.
These gnudi sound fantastic! I can't say I've ever made them before, but I will be breaking out the ricotta now. 🙂
The word "gnudi" always makes me chuckle.
These look so delicious. Can't wait to try them.
I think I said this before... but I'll say it again. I'm a huge fan. I'm so glad I found your blog.
I love your chickens. I wish I could have them in my backyard but I'm too afraid of them.
That is a dish I love. A classic at my house...
Your gnudi look amazing and the sage burnt butter must be very fragrant.
Absolutely love the recipe and shall make soonest. Had never heard the word 'gnudi', just made heaps of gnocchi and small knödel, which are also kind'of in the family!
I am SUCH a fan of gnocchi and have wanted to make gnudi but haven't yet. You've given me the perfect reason to get on it! And I have a bushel of sage just trying to avoid the frost! Completely opposite of you!
Sounds and looks so delightful...
I love browned butter - and I like that you call it burnt butter! I bet the flavor combo is just awesome with the sage and spinach in this dish!