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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.

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

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

Find it online: https://thefamilycooking.com/spinach-ricotta-gnudi/