Gnudi with Spinach & Dukka

1. Blend Ricotta Mixture

Combine the ricotta cheese, Parmesan cheese, eggs, 2 tablespoons of olive oil, a generous pinch of salt, and a few grinds of black pepper in a food processor. Blend until smooth and creamy. Add the flour and pulse until just incorporated, forming a soft dough.

2. Cook Gnudi

Bring a large pot of salted water to a gentle simmer. Shape the ricotta mixture into small, oval dumplings and drop them into the water. Cook until they rise to the surface, about 1-2 minutes, then allow them to cook through for another 5-7 minutes. Transfer gnudi to an oiled baking sheet to stand for 10 minutes.

3. Brown Gnudi

Heat 2 tablespoons of olive oil and the butter in a large nonstick skillet over medium heat. Add the cooked gnudi and brown them gently for about 3-5 minutes, turning to coat in the buttery olive oil.

4. Wilt Spinach

In the same skillet, add the remaining tablespoon of olive oil and the sliced garlic. Cook for about 2 minutes. Add the spinach and a pinch of salt. Stir until the spinach wilts, about 3 minutes. Return the browned gnudi to the skillet, add the lemon juice, and gently stir together.

5. Season and Serve

Taste and season the dish with more salt and pepper if needed. Plate the gnudi and spinach, then sprinkle with dukka to serve.