tagAlt.gnudi recipe ricotta and spinach

Authentic Spinach and Ricotta Gnudi: A Timeless Tuscan Delight

A pasta lover’s dream: all the flavor of spinach and ricotta filling, without the pasta shell.
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    • ( Scored 5 on 1 reviews )

Carrie F. Murray:

I love gnudi, and making them with spinach gives a slightly health-focused kick I love. My family also goes bonkers for gnudi, and because they're so...

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tagAlt.gnudi recipe ricotta and spinach

Delight in the rustic charm of Spinach and Ricotta Gnudi, a beloved staple from the heart of Tuscan cuisine. This dish promises a tender, pillowy bite and a surge of savory flavors, all crafted from simple, wholesome ingredients that have graced Italian kitchens for centuries.

What sets Gnudi apart is its essence: the luscious filling of traditional ravioli, liberated from its pasta shell and allowed to shine on its own. The word "gnudi" means "naked" in Tuscan dialect, a nod to their pasta-free structure. With a base of creamy ricotta cheese and vibrant spinach, these dumplings come together with ease, making them perfect for a cozy family meal or an elegant dinner party.

Enjoy your gnudi with a classic fresh tomato sauce for a punch of Mediterranean brightness, or opt for the timeless simplicity of melted butter, a dusting of freshly grated Parmigiano Reggiano, and a hint of black pepper. For an aromatic twist, try finishing with a touch of lemon zest.

If you're a fan of the spinach and ricotta combination, explore other Italian classics like Spinach-Filled Ravioli with Sage Butter Sauce. Sign up for our newsletter for a weekly dose of authentic Italian recipes, wine pairings, and travel inspiration. Bring a taste of Tuscany to your table!

Ingredients

for 2 servings

Gnudi Ingredients

  • Ricotta cheese (Sheep's Milk) 600 grams
  • Spinach 160 grams (Cooked weight)
  • Eggs (Yolk Only) 4
  • Nutmeg as needed
  • Parmesan cheese (Grated) 80 grams
  • Salt and Pepper as needed
  • All-purpose flour 1 cup (or rice flour)

Gnudi Sauce Ingredients

  • Lemon 1 (Organic)
  • Black Pepper as needed (Freshly ground)
  • Butter 30 grams (unsalted)
  • Parmesan cheese (Grated) as needed

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Preparation

for 2 servings

Step

1

Of 3

Prepare the Ricotta and Spinach Base

Begin by thoroughly draining ricotta cheese for at least 15 minutes to remove excess moisture—use a fine mesh strainer or a pasta colander lined with cheesecloth for best results.

Blanch the fresh spinach in boiling water until just wilted, then drain and squeeze out as much liquid as possible. This step is crucial for achieving the ideal gnudi texture.

Finely chop the spinach and transfer it to a medium mixing bowl.

Add the drained ricotta, freshly grated Parmigiano Reggiano, a pinch of nutmeg, salt, pepper, and an egg. Mix until the ingredients form a cohesive, smooth dough.

Step

2

Of 3

Form and Flour the Gnudi

With lightly floured hands, shape the spinach and ricotta mixture into small, uniform balls—each should weigh about 25–30 grams (roughly the size of a walnut).

Continue shaping until all the dough is used.

Arrange the formed gnudi on a plate dusted with all-purpose flour. Roll or sprinkle each ball with additional flour to ensure an even coating, which helps them hold their shape during cooking.

Let the gnudi rest for a couple of minutes before giving them a second, gentle coating of flour.

Step

3

Of 3

Cook and Serve the Gnudi

Bring a large pot of well-salted water to a gentle boil.

Carefully slide the gnudi into the simmering water. They are done when they float to the surface—usually after about 3 minutes. Avoid overcrowding the pot to prevent sticking.

Meanwhile, gently melt unsalted butter in a small saucepan. For a bright, aromatic finish, finely grate the zest from a well-washed lemon.

Once cooked, use a slotted spoon to drain the gnudi and transfer them directly onto warm serving plates. Drizzle with the melted butter, scatter with freshly grated Parmigiano Reggiano, lemon zest, and a crack of black pepper.

Serve the gnudi immediately, savoring them while hot and fragrant—a true celebration of simple Italian flavors.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

C

Carrie F. Murray Monday 17th of May 2021

Quick and easy - spinach gnudi rock!

I love gnudi, and making them with spinach gives a slightly health-focused kick I love. My family also goes bonkers for gnudi, and because they're so ridiculously easy to make, I love putting them on our table!

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