Ricotta Gnudi with Spinach & Dukka

1. Prepare Gnudi Mixture

In a food processor, puree the ricotta cheese, Parmesan cheese, eggs, 2 tablespoons of olive oil, a pinch of salt, and a dash of freshly ground black pepper until smooth. Once smooth, add the flour and pulse gently, just until the flour is incorporated. Be careful not to overmix; the dough should remain light.

2. Cook Gnudi

Fill a large pot with water and bring it to a gentle simmer. Using a 1½-tablespoon ice cream scoop, shape the gnudi dough and drop them carefully into the simmering water. Cook for 1-2 minutes until they rise to the surface, then continue cooking for an additional 5-7 minutes. Remove when they float to the top.

3. Brown Gnudi

Heat 2 tablespoons of olive oil and the butter in a large nonstick skillet over medium heat. Transfer the cooked gnudi to the skillet and brown for 3-5 minutes, turning occasionally.

4. Sauté Spinach

In the same skillet, add the thinly sliced garlic and sauté for about 2 minutes until fragrant. Add the spinach, a tablespoon of olive oil, and a pinch of salt, stirring gently until the spinach is just wilted, about 3 minutes.

5. Combine and Season

Combine the browned gnudi with the garlic and spinach in the skillet. Pour in the fresh lemon juice and season with salt and pepper to taste. Gently mix everything together.

6. Serve with Dukka

Serve the gnudi and spinach mixture on plates and generously sprinkle with dukka for an added crunch and burst of flavor. If there are leftovers, you can refrigerate the gnudi overnight and reheat them in simmering water for a minute before serving again.