Lemon Ricotta Spinach Gnudi
My absolute favorite recipe from my Italian cooking class was gnudi, and I knew I had to make an even easier version for yall Great as an appetizer or side dish, low-carb and rich in flavor!
My absolute favorite recipe from my Italian cooking class was gnudi, and I knew I had to make an even easier version for yall Great as an appetizer or side dish, low-carb and rich in flavor!
- 3/4 cup freshly grated parmesan cheese
- pinch black pepper
- 5 cups frozen organic spinach thawed ((a little less than 1 16 oz bag. i place the bag in the
- 2 large room temperature eggs
- 2-4 tablespoons coconut flour plus more for rolling
- 1/2-3/4 teaspoon sea salt ((i use 3/4))
- 3/4 cup full-fat ricotta cheese ((approx. 8 oz. i like or
- 1 teaspoon lemon zest ((approximately 1 medium lemon))
- 2 tablespoons melted butter ((optional but recommended!))
- Carbohydrate 0.234230769230769 g
- Cholesterol 5.07692307692308 mg
- Fat 1.65057692307692 g
- Fiber 0 g
- Protein 2.21884615384615 g
- Saturated Fat 0.998134615384615 g
- Serving Size 1 1 gnudi (6g)
- Sodium 88.2115384615385 mg
- Sugar 0.234230769230769 g
- Trans Fat 0.101596153846154 g
- Calories 25 calories
Step-by-step
- Line an 8x8 pyrex baking dish with non-stick parchment paper.
- Preheat oven to 375 degrees F.
- Place thawed spinach in a colander in the sink and squeeze out excess liquid. You really want the spinach as dry as possible.
- Add spinach to a large mixing bowl, along with eggs, 2 tablespoons coconut flour, salt, pepper, ricotta, lemon zest and half of your grated parmesan (it doesnt need to be exact).
- Use clean hands to combine mixture evenly. *NOTE: 2 tbsp coconut flour will make a slighter looser, more traditional gnudi texture. I personally like to add 2 more tablespoons to make them into firmer balls, but it is totally up to you.
- Using dampened fingers or a dampened ice cream scoop, form 2 balls and roll them between your hands to form balls.
- Place them in your baking dish, trying to leave it a little space between each.
- Bake gnudi for 20 minutes, then remove from the oven and sprinkle on remaining grated parmesan, as well as melted butter, if using.
- Bake another 20 minutes, then allow to cool 10 minutes before serving.
Lemon Ricotta Spinach Gnudi: A Simple, Delicious Recipe
As a busy professional, I'm always on the lookout for recipes that are both delicious and easy to make. This Lemon Ricotta Spinach Gnudi recipe fits the bill perfectly. It's elegant enough for a dinner party, yet simple enough for a weeknight meal. I first discovered gnudi in a cooking class in Italy, and I was instantly hooked. However, the traditional recipe was quite time-consuming. So, I set about creating a simpler version that still captures the rich flavors and satisfying texture of the original. This recipe is my go-to for a quick and impressive dish, and I hope it becomes a favorite of yours, too.
The beauty of this recipe lies in its simplicity. There's no need for complicated techniques or hard-to-find ingredients. With just a few pantry staples and some fresh spinach, you can whip up a batch of these delightful gnudi in under an hour. The combination of creamy ricotta, zesty lemon, and subtly sweet spinach is a flavor explosion in your mouth. The texture is light and fluffy, making them a perfect appetizer or a satisfying side dish. And don't worry, even if you're not a culinary expert, you'll find this recipe surprisingly easy to master. The step-by-step instructions make it incredibly accessible, even for beginners. So, whether you're entertaining guests or treating yourself to a delicious weeknight dinner, give this Lemon Ricotta Spinach Gnudi a try. You won't be disappointed!
Why this recipe works:
Simplicity: The ingredient list is short and the steps are straightforward, making it perfect for busy schedules.
Flavor: The combination of ricotta, lemon, and spinach creates a delicious and well-balanced flavor profile.
Texture: The gnudi have a light and fluffy texture that’s both satisfying and elegant.
Versatility: They can be served as an appetizer, a side dish, or even a light main course.
This recipe is a testament to the power of simple ingredients and smart techniques. It's a dish that I’ve made countless times, always with amazing results. I've tweaked it over time, experimenting with different additions and adjustments to perfect the balance of flavors and textures. This recipe is my “go-to” when I need a delicious and easy meal, and I'm confident it will become a favorite in your kitchen, too. So, gather your ingredients and get ready to experience the delightful flavors of homemade Lemon Ricotta Spinach Gnudi.
Serving Suggestions:
Serve these gnudi warm, as an appetizer or a side dish. They pair beautifully with a variety of dishes. I particularly enjoy them with a simple salad and a glass of crisp white wine. You can also serve them alongside roasted vegetables or grilled chicken for a complete and satisfying meal.
Storage:
Leftover gnudi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F for 10-15 minutes, or until heated through. You can also microwave them for a quicker reheating method. Either way, they retain their delicious flavor and texture even after being stored.
I hope you enjoy this recipe as much as I do. Let me know in the comments how it turned out!
