Name: Spinach Gnudi with Cabbage and Browned Butter
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 2
Ingredients: ⅛ tsp freshly grated nutmeg; Kosher salt and Freshly ground black pepper; 1 onion, thinly sliced; ½ cup [90 g] frozen chopped spinach, thawed and squeezed dry; 1 egg yolk; 2 cups [120 g] thinly sliced cabbage; Leaves from 3 sprigs rosemary; ½ cup [120 g] whole-milk ricotta cheese; 1¼ cups [175 g] all-purpose flour; ½ cup [15 g] grated Parmesan cheese, plus more for sprinkling; 4 Tbsp [55 g] unsalted butter

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Gnudi (NU-dee) are little pillows of indulgent cheesy dough, kind of like ravioli without the pasta covering. When they are browned in butter with cabbage and rosemary, I can actually hear angels sing. As it turns out, it’s surprisingly easy to whip up a batch of heaven for dinner.

Ingredients

½ cup [90 g] frozen chopped spinach, thawed and squeezed dry
½ cup [120 <

Method

Fill a 12-in [30.5-cm] skillet with water and bring it to a boil over high heat.
In a medium bowl, stir together the spinach, ricotta, Parmesan, egg yolk, nutmeg, ½ tsp salt, and a few grinds of pepper. Add ½ cup [70 g] of the flour and quickly stir with a fork. The dough should be slightly sticky. Pour the remaining ¾ cup [105 g] flour into a shallow bowl.