Ricotta

gnudi

with Spinach & Dukka

HANDS-ON TIME

30 MIN

TOTAL TIME

45 MIN

Serves 4

I’m gonna guess that the nonnas don’t make their pasta with a food processor and an ice cream scoop. But when it comes to the gnocchi-like dumplings called gnudi, I’m all about finding a shortcut (clearly!). The old-school method is to very gently shape the gnudi into perfect little ovals on a floured work surface, but I’m happy to scoop balls of dough right from the food processor and drop them directly into a pot of simmering water. These gnudi are big, fluffy pillows of creamy ricotta, the kind you’d find at one of my favorite New York City restaurants, The Spotted Pig. The sprinkling of dukka, an Egyptian seed-and-nut mix, really makes the dish.

• 2 cups whole-milk ricotta cheese
• ½ cup finely grated Parmesan cheese
• 2 large eggs
• 5 tablespoons extra-virgin olive oil, plus more for greasing
• Kosher salt and freshly ground black pepper
• ¾ cup plus 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 garlic cloves, thinly sliced
• 1 (10-ounce) bunch leaf spinach, stemmed, or 5 ounces baby spinach
• 1 tablespoon fresh lemon juice
• Pistachio-Almond Dukka or store-bought dukka, for sprinkling

In a food processor, combine the ricotta, Parmesan, eggs, 2 tablespoons of the olive oil, 2 teaspoons salt, and 1 teaspoon pepper and puree until smooth. Scrape down the sides of the bowl and puree again. Add the flour and pulse until the flour is just incorporated. Scrape the gnudi dough into a medium bowl.

Fill a large pot with water and bring to a simmer over medium heat (it should be bubbling but not rapidly boiling) and then add a small handful of salt. Using a 1½-tablespoon ice cream scoop, scoop half the gnudi dough directly into the simmering water. Simmer the gnudi until they rise to the surface, 1 to 2 minutes. Continue to simmer until the gnudi are cooked through, 5 to 7 minutes more. They should be pillowy but just firm (sacrifice 1 gnudi by cutting it in half to check the doneness). Using a slotted spoon, transfer the gnudi to a lightly oiled baking sheet. Repeat with the remaining gnudi dough. Let stand at room temperature for 10 minutes.

In a large nonstick skillet, melt the butter in 2 tablespoons of the olive oil over medium-high heat. Add the gnudi and cook until browned on the bottom, 3 to 5 minutes. Give the pan a shake and cook until the gnudi are coated in the butter mixture, about 1 minute more. Using a slotted spoon, return the gnudi to the baking sheet.

In the same skillet over medium heat, heat the remaining 1 tablespoon olive oil. Add the garlic and cook, stirring, until softened, about 2 minutes. Add the spinach and a generous pinch of salt and cook, stirring, until just wilted, about 3 minutes. Add the gnudi and 1 tablespoon fresh lemon juice and stir gently to mix.

Season the gnudi and spinach with salt and pepper, then transfer to plates or a platter. Sprinkle with some Pistachio-Almond Dukka and serve.

DO IT AHEAD The cooked gnudi can be refrigerated in an airtight container overnight. Reheat them in simmering water for about 1 minute and then let stand for 10 minutes before browning them in the skillet.