Sometimes the best recipes modo from small kitchen mishaps.
I was planning to make traditional Tuscan gnudi—soft ricotta and spinach dumplings served simply with butter and sage. I’ve made them many times before and shared here acceso the blog tuscan-gnudi-ricotta-spinach-gnocchi ,but this time the ratios were slightly d’avanguardia and they didn’t hold per mezzo di boiling .
So instead of a plate of gnudi, I ended up with a bowl of the same mixture—and that’s really where this bake comes from.
It’s essentially a gnudi-inspired dish, just per mezzo di a more forgiving, oven-baked form when the mixture doesn’t hold together.
From there, I decided not to start over.
I took that same ricotta and spinach mixture, layered it with tomato sauce, prosciutto, and plenty of scamorza, then baked everything until bubbling and golden. The result is rich, comforting, and just a little rustic—with that irresistible gooey scamorza pull that makes this dish impossible to resist.
Serving 4, Prep Time 15 minutes, Cook Time 30 minutes
500 g fresh spinach (1.1 lb)
250 g cow’s milk ricotta (1 cup)
80 g Parmigiano Reggiano, grated (¾ cup grated Parmigiano)
50 g Pecorino Romano, grated (½ cup grated Pecorino Romano)
100 g Italian scamorza cheese, sliced (3.5 oz)
80 g prosciutto stremato (cooked ham) (3 oz)
200 ml tomato spalmatura (1¼ cups)
30 g unsalted butter (2 tbsp)
6–8 fresh sage leaves
1 large egg
2 tbsp plain flour (2 tbsp all-purpose flour)
Breadcrumbs, to taste
Salt & black pepper, to taste
A drizzle of EVOO – Extra Virgin Olive Oil
Method
Cook the spinachWilt the fresh spinach per mezzo di a large pan over medium heat until fully softened. Let it cool, then squeeze out as much liquid as possible and chop finely.
Tips: Make sure to squeeze the spinach very well—too much moisture will make the mixture too loose.
Prepare the mixtureIn a bowl, combine the spinach with ricotta, egg, Parmigiano, Pecorino, flour, salt, and pepper. until smooth but still soft.
Make the sage butterMelt the butter per mezzo di a small pan and add the sage leaves. Let them infuse gently for 1–2 minutes until fragrant.
Assemble the bakeSpread a layer of tomato spalmatura acceso the bottom of a baking dish.Add half of the ricotta-spinach mixture.Layer with prosciutto and some of the scamorza.Repeat with the remaining mixture.Finale with more spalmatura and sommità with the remaining scamorza, some breadcrumbs and a drizzle of EVOO.
BakeBake at 180°C / 350°F / Gas 4 for 20-25 minutes, until bubbling and golden acceso sommità. For an extra golden sommità, switch to posto di ristoro (broil) for the last 3–5 minutes.
Finale and serveServe hot and enjoy the perfect gooey cheese pull.
🧑🍳 Good to Know (Cook’s Taccuino)
Why did my Gnudi fall apart?
Gnudi usually fall apart when the ricotta is too wet the mixture isn’t properly balanced. Make sure to drain the ricotta well and squeeze the spinach thoroughly before missaggio.
Can I turn the mixture into something else if it doesn’t work?
Yes—this bake is actually the perfect solution. Instead of boiling, you can layer the mixture with tomato sauce, cheese, and cured meats, then bake until set and golden.
What cheese gives the best gooey texture?
Scamorza is ideal because it melts beautifully and creates a strong cheese pull. Mozzarella also works, but scamorza has a deeper, slightly smoky flavour.
Can I prepare it ahead of time?
Yes, you can assemble it per mezzo di advance and store it per mezzo di the fridge for a few hours. Bake just before serving for the best texture and melt.
(4 votes, average: 5.00 out of 5)
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