There is something truly magical about the delicate pillow-like texture of Italian dumplings, and the Spinach & Ricotta Gnudi Recipe captures this charm perfectly. These light, fluffy gnudi are the delightful cousins of gnocchi but made with the creamy richness of whole milk ricotta and the vibrant, fresh flavor of spinach. Every bite offers a perfect balance of softness with a subtle nutmeg warmth and a cheesy nutty undertone from Parmesan, making it a dish that feels like a comforting hug straight from the heart of Italy. Whether you’re cooking for a cozy family dinner or impressing friends, this Spinach & Ricotta Gnudi Recipe will quickly become a cherished favorite in your kitchen.
Ingredients You’ll Need
Getting the ingredients right is essential for this recipe, and the simplicity of each component highlights just how special the finished gnudi will taste. Every ingredient plays a crucial role — from the creamy ricotta and fresh spinach to the delicate seasoning and the flour that holds everything together.
- Whole milk ricotta cheese (1 pound, drained well): The creamy base of your gnudi that gives them that melt-in-your-mouth texture.
- Fresh spinach (10 ounces): Adds vibrant green color and a fresh, slightly earthy flavor that balances the cheese.
- Large egg (1): Acts as a binder to hold the gnudi soft balls together without weighing them down.
- Finely grated Parmesan cheese (1/2 cup): Brings a nutty, salty kick that elevates the gnudi’s flavor.
- All-purpose flour (1/2 cup plus extra for dusting): Ensures the gnudi keep their shape during cooking without becoming dense.
- Ground nutmeg (1/4 teaspoon): A subtle warming spice that adds complexity to the creamy mix.
- Salt (1/2 teaspoon): Enhances all the other flavors without overpowering them.
- Black pepper (1/4 teaspoon): Adds a gentle, peppery bite for balance.
- Unsalted butter (2 tablespoons): Used for tossing and finishing the gnudi in the pan, adding richness and gloss.
- Optional sage leaves: Frying sage in butter creates an aromatic, savory butter sauce that’s the perfect accompaniment.
How to Make Spinach & Ricotta Gnudi Recipe
Step 1: Prepare the Spinach
Begin by gently simmering your fresh spinach in salted water until it wilts down beautifully, which usually takes just a few minutes. Then, make sure you drain it thoroughly—squeeze out every bit of liquid you can because any extra moisture will cause your gnudi mixture to be too wet and fall apart later. Finely chop the spinach after draining, ensuring it’s ready to blend seamlessly with the ricotta.
Step 2: Make the Gnudi Mixture
In a large mixing bowl, combine the drained ricotta, chopped spinach, egg, Parmesan cheese, flour, nutmeg, salt, and black pepper. Mix everything gently and just until combined—overmixing can cause the gnudi to be tough. The dough should feel soft and delicate, so if it feels too loose, add small amounts of flour until it holds together well enough to shape.
Step 3: Shape the Gnudi
Lightly flour a clean work surface to prevent sticking. Then take small portions of your mixture and roll each into a soft ball roughly the size of a walnut—don’t worry if they aren’t perfectly smooth; rustic is charming here. Place each gnudi on a floured tray or plate, dusting them lightly with flour. This step helps prevent sticking before they go into the water.
Step 4: Cook the Gnudi
Bring a large pot of salted water to a gentle simmer, not a rolling boil. Carefully drop the gnudi into the simmering water and let them cook for 2 to 3 minutes or until they float to the surface. This floating is your sign that they’re perfectly cooked—light, tender, and ready to be fished out. Use a slotted spoon to carefully remove them and allow them to drain briefly so they stay nice and fluffy.
Step 5: Finish with Butter and Sage
In a separate skillet, melt the unsalted butter over medium heat. If you’re using sage leaves, add them here and cook just until the butter is fragrant and the sage becomes crisp. Toss the freshly cooked gnudi gently in the buttery pan sauce, letting each piece soak up that golden flavor and aroma. Serve immediately while warm and glossy, ready to be devoured.
How to Serve Spinach & Ricotta Gnudi Recipe
Garnishes
A sprinkle of freshly grated Parmesan or a few torn sage leaves perfectly complement the gnudi’s creamy texture and subtle seasonings. For a touch of brightness, a light drizzle of good quality extra virgin olive oil or a zest of lemon can brighten the dish and add freshness. These simple garnishes elevate every bite and make the dish look as good as it tastes.
Side Dishes
The Spinach & Ricotta Gnudi Recipe pairs wonderfully with vibrant sides like a crisp arugula salad tossed with lemon vinaigrette or roasted cherry tomatoes bursting with sweetness. For a heartier meal, try it alongside sautéed mushrooms or warm, crusty bread to soak up every bit of that delectable buttery sauce. These sides create a balanced, satisfying meal that feels both elegant and homey.
Creative Ways to Present
Imagine serving these gnudi nestled atop a bed of lightly sautéed baby spinach or drizzled with a sun-dried tomato cream sauce to add a pop of color and flavor. You could also offer them as elegant appetizers by plating small portions with a fresh herb garnish and a sprinkle of toasted pine nuts for texture contrast. The versatility of the Spinach & Ricotta Gnudi Recipe means you can make it your own and wow guests every time.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though that rarely happens), store the cooked gnudi in an airtight container in the refrigerator. They’re best eaten within 2 days to maintain that beautiful soft texture, but you’ll want to reheat gently to prevent drying out.
Freezing
You can freeze uncooked gnudi by placing them on a flour-dusted tray and freezing until firm. Once frozen, transfer them to a sealed container or bag and keep them frozen for up to 1 month. Cook them directly from the freezer, adding an extra minute or two to the boiling time.
Reheating
The best way to reheat your gnudi is by gently warming them in a butter sauce or briefly poaching them in simmering water until heated through. Avoid microwaving as it can make them tough and rubbery. This method keeps them soft, tender, and just as delicious as when freshly made.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach for fresh if you drain it very well to remove excess water. Fresh spinach offers the brightest taste and texture, but frozen works fine in a pinch.
What’s the difference between gnudi and gnocchi?
Gnudi are lighter and made mostly from ricotta cheese and spinach with a small amount of flour, giving them a soft, pillowy texture. Gnocchi usually contain potatoes and flour, making them denser and more doughy.
How do I prevent gnudi from falling apart while cooking?
Ensuring the ricotta and spinach are thoroughly drained and squeezing out all moisture is key. Also, don’t skip the flour and avoid overmixing. Gentle handling when cooking helps maintain their shape.
Can I make the gnudi dairy-free or vegan?
Traditional gnudi rely on ricotta and Parmesan for their signature flavor and texture. While you could experiment with dairy-free cheeses and egg substitutes, the texture and taste will differ significantly from the Spinach & Ricotta Gnudi Recipe.
What should I serve with Spinach & Ricotta Gnudi Recipe for a main course?
A fresh green salad, roasted vegetables, or a light tomato sauce complement the gnudi beautifully, turning them into a complete and satisfying meal that feels indulgent without being heavy.
Final Thoughts
Making the Spinach & Ricotta Gnudi Recipe is like inviting a little slice of Italy into your kitchen. The simple, quality ingredients combine to create something truly special that you can share and savor with your loved ones. I can’t wait for you to try making these delightful gnudi yourself—the joy in each tender, cheesy bite will speak volumes, and I promise, it will become a beloved classic in your recipe collection.
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Spinach & Ricotta Gnudi Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Spinach & Ricotta Gnudi are delicate Italian dumplings made from a creamy mixture of ricotta cheese, fresh spinach, and Parmesan. These soft, tender gnudi are gently boiled until they float and then tossed in browned butter with sage for a fragrant, rich finish. Perfect as a comforting vegetarian main course.
Ingredients
Gnudi Mixture
- 1 pound whole milk ricotta cheese, drained well
- 10 ounces fresh spinach
- 1 large egg
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup all-purpose flour, plus more for dusting
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking and Serving
- 2 tablespoons unsalted butter
- Optional: sage leaves for serving
Instructions
- Prepare Spinach: Bring a large pot of salted water to a gentle simmer. Add the fresh spinach and cook just until wilted, about 1-2 minutes. Drain thoroughly and squeeze out as much liquid as possible. Finely chop the spinach to incorporate into the gnudi mixture.
- Mix Gnudi Dough: In a large bowl, combine the well-drained ricotta cheese, finely chopped spinach, egg, grated Parmesan, flour, ground nutmeg, salt, and black pepper. Mix gently until just combined, taking care not to overwork the dough to keep it light and tender.
- Shape Gnudi: Lightly flour a clean work surface. Using floured hands, shape the mixture into small, soft balls about the size of a walnut. Place the formed gnudi on a floured tray to keep them from sticking.
- Cook Gnudi: Carefully drop the gnudi into the simmering salted water. Cook for 2 to 3 minutes or until they float to the surface, indicating they are done. Remove them gently using a slotted spoon and let them drain briefly.
- Prepare Butter and Sage: In a separate pan, melt the unsalted butter over medium heat. If using, add sage leaves and cook until the butter is fragrant and just beginning to brown, about 2-3 minutes.
- Toss and Serve: Add the cooked gnudi to the pan with the browned butter and sage. Toss gently to coat them evenly. Serve immediately while warm and fragrant.
Notes
- Ensure ricotta and spinach are very well drained to prevent gnudi from falling apart during cooking.
- If the dough feels too soft or sticky, incorporate an additional tablespoon or two of flour to help it hold shape.
- For a nuttier flavor, use freshly grated Parmesan and brown the butter carefully without burning.
- Serve gnudi immediately as they are best fresh and delicate.
