Spinach Gnudi with Brown Butter Sage and Mini Meatballs

This dish combines delicate ricotta Gnudi (naked ravioli) with a rich, nutty brown butter sage sauce and savory mini meatballs—perfect for an indulgent yet comforting meal.

Ingredients

For the gnudi

• 1 ½ cups ricotta (preferably whole milk)

• ½ cup grated Parmesan cheese

• 1 egg

• ¾ cup all-purpose flour (plus extra for dusting)

• ½ teaspoon salt

• ¼ teaspoon nutmeg

• 1 cup cooked spinach, finely chopped (squeeze out excess water)

  For the Mini Meatballs

• ½ pound ground beef (or a mix of beef and pork)

• ¼ cup grated Parmesan

• ¼ cup breadcrumbs

• 1 small garlic clove, minced

• 1 teaspoon dried oregano

• 1 egg

• Salt and pepper to taste

• Olive oil (for frying)

  For the Butter Sage Sauce:

• 4 tablespoons unsalted butter

• 6–8 fresh sage leaves

• Salt and pepper to taste

• ¼ cup pasta water (reserved)

Directions

1. Make the Mini Meatballs: In a bowl, mix ground meat, Parmesan, breadcrumbs, garlic, oregano, egg, salt, and pepper.

   Roll into small meatballs, about the size of a marble.

   Heat olive oil in a pan over medium heat. Fry the meatballs until browned and cooked through (about 6–7 minutes). Remove and set aside.

2. Make the Gnudi: In a large bowl, mix ricotta, Parmesan, egg, flour, salt, and nutmeg until just combined.

   Lightly flour a surface and roll the mixture into small balls, about 1 inch in diameter.

   Bring a pot of salted water to a gentle boil. Carefully drop the gnudi in and cook until they float to the top (about 2–3 minutes). Remove with a slotted spoon and set aside.

3. Make the Butter Sage Sauce: In a large pan, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown and smells nutty (about 3 minutes).

   Add the reserved pasta water to the pan and swirl to emulsify the sauce.

   Toss in the cooked gnudi and mini meatballs, gently coating them in the butter sauce.

4. Serve: Plate the gnudi and mini meatballs, spooning extra sauce over the top. Garnish with more grated Parmesan and a sprinkle of black pepper.

   This dish pairs beautifully with a glass of white wine—maybe a crisp Verdicchio or a buttery Chardonnay. Enjoy! 🍷✨