Spinach and Ricotta Gnudi with Roasted Pumpkin and Brown Butter Recipe

How to make Spinach and Ricotta Gnudi with Roasted Pumpkin and Brown Butter


  1. Drain the ricotta cheese, lightly pressing it down in its basket to remove excess liquid. Place a clean tea towel or some kitchen paper onto a plate and place the ricotta on top. Top with another tea towel or more kitchen paper and press down to with your hands to release more moisture. Set aside.
  2. Place the baby spinach into large saucepan set over a high heat. Add a splash of water and stir until spinach is wilted. Place in a colander under cold running water. When cool, squeeze until very dry then finely chop. Place the chopped spinach into a bowl with the drained ricotta, parmesan cheese, egg, 2 tablespoons flour and the nutmeg. Season generously with salt and pepper and stir to combine.
  3. Evenly sprinkle a large flat tray with ¼ cup flour. It should be thickly covered. Then sprinkle a large chopping board or work surface with flour. Using 2 tablespoons, scoop the ricotta mixture into 30g dollops, about the size of a heaped tablespoon. Place them onto the floured board or work surface, making sure they don’t touch. Using well-floured hands, gently roll each dollop to create neat balls. Place them on the floured tray and gently roll them so they’re evenly and thickly coated with the flour. Cover and refrigerate the tray for at least at an hour (4 hours for good results or can be left overnight).
  4. Meanwhile, prepare the pumpkin. Preheat the oven to 180°C (160°C fan-forced). Place the pumpkin onto a baking paper-lined oven tray and toss with the olive oil. Season and bake for 30 minutes or until tinged at the edges.
  5. When ready to serve, bring a large pan of salted water to a gentle simmer. Carefully place the gnudi into the water and cook for 4 minutes or until they bob up to the surface. You will need to do this in several batches. Drain well and place on a warmed platter. Top the with the roasted pumpkin. Keep warm.
  6. Set a small frying pan over a high heat and add the butter until it foams and become a mid-brown colour. Add the sage leaves and stir until leaves are crisp. Pour it over the gnudi and pumpkin, sprinkle with the pine nuts and parmesan and serve.

Optional: This gnudi is also delicious served in a rich tomato sauce.