Spinach Ricotta Gnudi

Why You’ll Love This Recipe

• Soft, light, and pillowy texture
• Rich and creamy ricotta flavor
• Elegant yet simple to prepare
• Perfect for comforting homemade meals
• Pairs beautifully with butter or tomato sauces
• Great alternative to traditional pasta
• Made with wholesome ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ricotta cheese
• Fresh spinach
• Parmesan cheese
• Eggs
• All-purpose flour
• Salt
• Black pepper
• Nutmeg
• Butter
• Fresh sage or basil for serving

Directions

1. Cook the spinach in a skillet or steaming basket until wilted.
2. Drain the spinach thoroughly and squeeze out as much moisture as possible.
3. Finely chop the spinach and place it in a large bowl.
4. Add ricotta cheese, Parmesan cheese, eggs, salt, black pepper, and a pinch of nutmeg.
5. Stir until well combined.
6. Gradually add flour until the mixture becomes soft but manageable.
7. Refrigerate the mixture for about 30 minutes to firm up.
8. Bring a large pot of salted water to a gentle simmer.
9. Shape the mixture into small oval dumplings using floured hands.
10. Carefully place the gnudi into the simmering water in batches.
11. Cook until the gnudi float to the surface, about 3–4 minutes.
12. Remove with a slotted spoon and transfer to serving plates.
13. Serve with melted butter, fresh sage, tomato sauce, or your favorite pasta sauce.

Servings and timing

• Servings: 4
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Chilling Time: 30 minutes
• Total Time: 1 hour 5 minutes

Variations

• Use kale instead of spinach for a deeper flavor.
• Add lemon zest for brightness.
• Serve with browned butter and crispy sage.
• Use Pecorino Romano instead of Parmesan.
• Add garlic or fresh herbs to the mixture.
• Make gluten-free gnudi using gluten-free flour.

Storage/Reheating

Store leftover gnudi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with butter or sauce until warmed through. Gnudi can also be frozen before cooking and boiled directly from frozen when ready to serve.

FAQs

What are gnudi?

Gnudi are soft Italian dumplings made primarily from ricotta cheese and spinach, similar to ravioli filling without the pasta shell.

Are gnudi the same as gnocchi?

No, gnudi are ricotta-based, while gnocchi are typically made with potatoes.

Why is my gnudi falling apart?

Too much moisture in the ricotta or spinach can make the dumplings too soft. Drain ingredients thoroughly before mixing.

Can I make gnudi ahead of time?

Yes, you can shape the gnudi and refrigerate them before cooking.

What sauce goes best with gnudi?

Brown butter sage sauce, marinara, or light cream sauces pair beautifully with gnudi.

Can I freeze gnudi?

Yes, freeze them on a baking sheet first, then transfer to a freezer-safe container.

Do I need to use fresh spinach?

Fresh spinach is preferred, but frozen spinach can also work if fully thawed and drained well.

How do I know when gnudi are cooked?

They are done when they float to the surface of the simmering water.

Can I make gnudi gluten-free?

Yes, use a gluten-free flour blend suitable for cooking.

What does gnudi mean in Italian?

“Gnudi” means “naked,” referring to ravioli filling without the pasta covering.

Conclusion

Spinach Ricotta Gnudi are a beautifully light and comforting Italian dish with a delicate texture and rich cheesy flavor. Whether served with browned butter, fresh herbs, or classic tomato sauce, these pillowy dumplings make an elegant homemade meal that’s both simple and satisfying.

Spinach Ricotta Gnudi

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Spinach Ricotta Gnudi are soft and pillowy Italian dumplings made with creamy ricotta, tender spinach, and Parmesan cheese. Light yet comforting, these elegant dumplings are delicious served with browned butter, sage, or tomato sauce.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Boiling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 cups ricotta cheese
• 5 cups fresh spinach
• 1 cup grated Parmesan cheese
• 2 eggs
• 3/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch of nutmeg
• 3 tablespoons butter
• Fresh sage or basil for serving

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Instructions

1. Cook the spinach in a skillet or steaming basket until wilted.
2. Drain the spinach thoroughly and squeeze out as much moisture as possible.
3. Finely chop the spinach and place it in a large bowl.
4. Add the ricotta cheese, Parmesan cheese, eggs, salt, black pepper, and a pinch of nutmeg.
5. Stir until well combined.
6. Gradually add the flour until the mixture becomes soft but manageable.
7. Refrigerate the mixture for about 30 minutes to firm up.
8. Bring a large pot of salted water to a gentle simmer.
9. Shape the mixture into small oval dumplings using floured hands.
10. Carefully place the gnudi into the simmering water in batches.
11. Cook until the gnudi float to the surface, about 3–4 minutes.
12. Remove with a slotted spoon and transfer to serving plates.
13. Serve with melted butter, fresh sage, tomato sauce, or your favorite pasta sauce.

Notes

• Drain the ricotta and spinach thoroughly to prevent the gnudi from falling apart.
• Browned butter and crispy sage make a classic sauce pairing.
• Frozen spinach can be used if thawed and squeezed dry.
• Pecorino Romano can replace Parmesan for a sharper flavor.
• Freeze uncooked gnudi on a baking sheet before transferring to a freezer-safe container.
• Store leftovers in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 320 kcal
• Sugar: 3 g
• Sodium: 540 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 145 mg