Ingredients
Gnudi Mixture
- 7.5 ounces (1/2 of a 15-ounce can) pumpkin purée
- 8 ounces whole milk ricotta (preferably thick, like Organic Valley)
- 8 ounces frozen spinach
- 6 ounces parmesan cheese, preferably from a block (plus more for serving)
- 2 sprigs fresh rosemary
- 3 sage leaves
- 2 sprigs fresh thyme
- 1 large egg yolk
- 1 teaspoon Diamond Crystal kosher salt (plus more for boiling)
- Freshly ground black pepper
- 1 cup semolina flour (5 ounces / 140 grams, plus extra for dusting)
Sauce Options
- 1 cup pesto (homemade or store-bought)
- OR 2 cups jarred tomato sauce of choice (homemade or store-bought)
Instructions
- Prepare the pumpkin and ricotta mixture: Mix together 7.5 ounces of pumpkin purée with 8 ounces of ricotta. Place the mixture into a sieve and let it drain for 15 minutes, stirring occasionally to release excess moisture.
- Prepare the spinach: Thaw the frozen spinach in the microwave, then squeeze out all excess water using a paper towel for best results. Roughly chop the spinach and add it to a large mixing bowl.
- Make the herb and parmesan blend: Using a food processor or blender, combine 6 ounces parmesan, rosemary leaves, sage leaves, and thyme leaves. Pulse until crumbly and finely chopped for the best texture in the dough.
- Combine ingredients: Add the parmesan-herb mixture, egg yolk, and the drained pumpkin-ricotta mixture into the bowl with the spinach. Season with 1 teaspoon kosher salt and freshly ground black pepper. Mix everything thoroughly.
- Add semolina flour: Gradually add 1 cup of semolina flour in two batches, mixing each time until a dough forms.
- Shape the gnudi: Lightly dust a sheet pan with semolina flour. Use a 1.5-tablespoon cookie scoop to portion out the dough into approximately 18 balls (about 40 grams each).
- Coat and chill: Roll each gnudi ball in semolina flour, then chill them for 1 hour, or ideally overnight, to firm up.
- Boil the gnudi: Bring a large pot of salted water to a simmer over medium-high heat. Cook gnudi in three batches, simmering each batch for 6 minutes or until they float to the surface.
- Transfer and keep warm: Use a slotted spoon to move the cooked gnudi into a large sauté pan set next to the boiling pot. Add a small splash of pasta water to prevent sticking.
- Coat with sauce: Once all gnudi are cooked, heat the sauté pan over medium-low heat. Add your chosen sauce (pesto or tomato), gently mixing in splashes of pasta water to coat the gnudi evenly and give a glossy finish. This process takes 3-5 minutes.
- Serve: Plate the gnudi warm and sprinkle with additional grated parmesan.
- Optional crisp-up: For appetizer-style gnudi, after boiling, transfer them to a sheet pan or oven-safe sauté pan, and bake at 350°F for 12-15 minutes until lightly crisp. Serve with dipping sauces and toothpicks.
Notes
- When draining the pumpkin and ricotta mixture, stirring occasionally helps release moisture faster.
- Thoroughly drying spinach is essential to prevent soggy dough.
- Using fresh herbs finely chopped in the parmesan blend enhances flavor and texture.
- Semolina flour is key to the gnudi’s structure and coating for optimal texture.
- Chilling the gnudi before cooking helps them hold their shape during boiling.
- Cooking gnudi in batches prevents overcrowding and sticking.
- Add pasta water gradually when mixing with sauce to achieve a silky consistency without making it watery.
- Baking the gnudi post-boil is an optional step to create a crisp appetizer.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
