Spinach and ricotta gnudi in porcini brown butter with tomato salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spinach and ricotta gnudi in porcini brown butter with tomato salad

Great for Entertaining

Spinach and ricotta gnudi in porcini brown butter with tomato salad

Soy-Free, Mediterranean, Vegetarian, <600 Calories, Protein Plus

2 Servings, 490 Calories/Serving

35–50 Minutes

A close cousin of gnocchi, these delicate vegetarian bites of fresh ricotta, spinach, and Parmesan tossed in porcini brown butter will melt in your mouth.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces organic baby spinach or other leafy greens such as kale
  • ⅓ cup all-purpose flour
  • 1 pasture-raised organic egg
  • ½ pound fresh ricotta
  • 3 tablespoons grated Parmesan
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter
  • 1½ teaspoons porcini powder
  • 2 or 3 organic Roma or other tomatoes (about ½ pound total)
  • 4 or 5 sprigs organic fresh basil
  • 1 tablespoon balsamic vinegar
Chef's Tip
Placing the gnudi dough in the freezer for a few minutes while you prepare the brown butter sauce will make it easier to form the dough into dumplings and will help them hold their shape while cooking.

Nutrition per serving

Calories 490, Total Fat 26g (33% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 420mg (18% DV), Total Carb. 37g (13% DV), Fiber 4g (14% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the spinach

Fill a large sauce pot halfway with water and bring to a boil. Add the spinach and cook until wilted, 1 to 2 minutes. Drain the spinach and rinse under cold water. Using a clean kitchen towel, lightly squeeze the spinach to remove excess moisture. Transfer to a cutting board and coarsely chop. Wipe out the pan.

2

Prepare the gnudi dough

Fill the same pot used for the spinach with generously salted water and bring to a boil, then reduce to a simmer.
  • Measure ¼ cup [½ cup] flour for the gnudi; set aside the rest for dusting.
  • Crack the egg into a small bowl and season lightly with salt and pepper. With a whisk or fork, lightly beat until just blended. Measure half for the gnudi; save the rest for another use. [Use 1 egg; save the remaining egg.]
In a medium bowl, combine the ricotta, Parmesan, nutmeg, spinach, ¼ cup [½ cup] flour, and half the egg [1 egg]; season with salt and pepper and stir until blended. Place the dough in the freezer for 5 to 10 minutes while you prepare the brown butter.

3

Make the porcini brown butter

In a large frying pan over medium-low heat, add the butter and cook, stirring occasionally, until melted and golden brown, 3 to 5 minutes. Stir in the porcini powder and cook until fragrant, about 30 seconds. Remove from the heat and cover to keep warm.

4

Shape and cook the gnudi

Dust a work surface with 1 tablespoon flour, adding more if needed as you shape the gnudi. Using wet hands, break off 1-inch pieces of the gnudi dough, one at a time, and roll into balls, about 14 [28] pieces total; place on the floured surface.
Working in batches if needed, carefully add the gnudi to the pot of simmering water and cook, stirring occasionally to prevent the gnudi from sticking, until cooked through, 4 to 6 minutes. Drain the gnudi, add to the pan with the brown butter, and toss gently to coat.
While the gnudi cook, prepare the tomato salad.

5

Make the tomato salad

  • Cut away the cores from the tomatoes; cut the tomatoes lengthwise into quarters and season with salt.
  • Strip the basil leaves from the stems; if desired, coarsely tear the leaves.

Serve

Transfer the gnudi and brown butter to individual plates. Divide the tomatoes between the plates, sprinkle with the basil, drizzle with the balsamic vinegar, and serve.
Kids Can!
  • Squeeze the spinach.
  • Measure the flour.
  • Time the gnudi.
  • Strip and tear the basil leaves.
  • Drizzle with the balsamic vinegar.
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