Serves 4
75 min
Spinach and Feta Gnudi in Mushroom-Saffron Broth
Recipe GLPR728a4740217f7b
Delicate cheese dumplings made from ricotta, feta, and spinach, poached in a fragrant mushroom and saffron broth. Finished with crispy garlic oil, fresh herbs, and a sprinkle of Parmesan for a light yet satisfying Mediterranean dish.
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Ingredients
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 garlic cloves, finely minced
2 teaspoons Aleppo pepper
1 1/2 teaspoons freshly ground black pepper, divided
Pinch of saffron threads
1 teaspoon mushroom bouillon base
Kosher salt to taste
15 ounces whole milk ricotta
4 ounces crumbled feta cheese
10 ounces fresh baby spinach
1 large egg plus 2 large egg yolks
1/4 cup all-purpose flour for the dough
2 cups all-purpose flour for coating
1 teaspoon grated lemon zest
2 tablespoons thinly sliced fresh chives
1/2 ounce finely grated Parmesan cheese
Directions
Bring a large pot of salted water to a gentle simmer and keep it on low heat. In a separate medium saucepan, warm 2 cups of water over medium heat. Add the saffron threads, mushroom bouillon base, 1/2 teaspoon black pepper, and Aleppo pepper. Simmer gently for 10 minutes to develop the flavors, then season with kosher salt to taste. Set the broth aside on low heat.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant and just beginning to turn golden, about 1 minute. Remove from heat and set aside—this will become the finishing oil.
Place the fresh baby spinach in a large bowl and pour boiling water over it. Let sit for 1 minute to wilt, then transfer to a fine-mesh strainer and cool under running water. Once cooled, squeeze the spinach thoroughly to remove excess moisture, then chop finely and set aside.
In a large mixing bowl, combine the ricotta and crumbled feta cheese. Stir until well blended. Add the chopped spinach, lemon zest, the whole egg, and the two egg yolks. Mix gently until just combined. Sprinkle in the remaining 1 teaspoon of black pepper and fold in the 1/4 cup flour until the mixture just comes together—do not overmix. Taste and adjust salt if needed.
Spread the 2 cups of flour for coating into a shallow dish. Using a small spoon or a 1-tablespoon cookie scoop, form the gnudi mixture into small balls about the size of walnuts. Roll each ball in the flour coating until evenly covered, shaking off excess.
Working in batches to avoid overcrowding, gently drop the floured gnudi into the simmering salted water. Once they float to the surface (about 2 to 3 minutes), allow them to simmer for an additional 2 minutes. Using a slotted spoon, carefully transfer the cooked gnudi to a clean bowl.
Gently reheat the mushroom-saffron broth if needed. Divide the cooked gnudi among four bowls and pour the warm broth over them. Drizzle each bowl with a spoonful of the reserved garlic oil (including the cooked garlic pieces). Finish with fresh chives and grated Parmesan cheese. Serve immediately.
