Wild Nettle Gnudi

Wild Nettle Gnudi
4.5 from 2 ratings
Nettles are loaded with nutrients, but they can "sting" you if eaten raw. Blanching this earthy, spinach-like green makes it edible and a wonderful addition to number of classic recipes, like this gnudi.This recipe by chefs Allie and Rob Levitt of Mado restaurant originally appeared in The Chicago Tribune.
Prep Time
Cook Time
Nettle gnudi
Total time: 50 minutes
  • 8 ounce blanched nettles or kale, finely chopped
  • 2 cup ricotta, drained
  • 3 large egg yolks
  • 1 cup freshly grated parmesan
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon teaspoon salt
  • freshly ground pepper
  • 1 cup semolina flour
  • 1 1/2 cup cups tomato sauce
  1. After blanching, squeeze out as much liquid as possible from 8 ounces of nettles or kale.
  2. Mix with 2 cups ricotta, 3 yolks, 1 cup Parmesan and 1/2 teaspoon nutmeg in a bowl until well-combined.
  3. Season with salt and pepper to taste.
  4. Scoop the ricotta mixture into balls with a small ice cream scoop or a tablespoon.
  5. Pour the semolina into a shallow baking dish.
  6. Place the ricotta balls in the flour.
  7. Shake until the gnudi are thoroughly coated with flour.
  8. Place in the refrigerator, uncovered, for several hours or, preferably, overnight.
  9. Heat oven to 400 F.
  10. Heat large pot of salted water to a boil.
  11. Have ready a shallow baking dish with a thin layer of tomato sauce.
  12. Gently place gnudi in the boiling water. When the gnudi float, remove with a slotted spoon and place in the baking dish.
  13. Spoon a little of the remaining sauce on top of the gnudi.
  14. Sprinkle with Parmesan.
  15. Bake until bubbling and golden brown, 15 minutes.