These spinach and ricotta gnudi are soft, pillowy dumplings, sans-pasta clothes.
Gnudi are soft little pillowy dumplings, lighter than their more well-known cousin, gnocchi. Rather than potato, gnudi are made with a combination of flour and ricotta cheese. The result is a much lighter, cloud-like dough. This is a Tuscan dish, and roughly translates to ‘naked’. Which is cute, because they are called gnudi (the G is silent). It is essentially the filling of ravioli, without the pasta clothes.
I tested this recipe a few times to make sure that the texture of the dumplings was right. I was looking for delicate and light, but firm enough to hold together and keep shape. It is important to squeeze out as much liquid as possible from the wilted spinach, and don’t add too much flour or they become a bit stodgy. A balancing act.
When I was in Italy late last year, I really dived into the first course, second course structure of meals. The first course is usually something a little lighter: pasta, risotto or gnocchi followed by a meat or fish dish for the second. Gnudi is a common first course dish. In keeping with that structure, the recipe below is a smaller portion, designed as a first course. I'd suggest doubling the recipe if you're enjoying this as your main.
This recipe was originally posted in my newsletter, Midnight Snack. I'd love for you to subscribe! In that newsletter, I included some wine pairing recommendations as well. To go with your spinach and ricotta gnudi, I'd suggest something light to medium bodied. Try a Chianti or Brunello, or if you prefer white, a Gavi or Soave would be my picks. Look for a wine that cuts through the richness of the butter (my sauce preference) but complements the delicate ricotta.
Watch the video here. If you make this one, don't forget to tag me on Instagram or TikTok. I love to see it!
Spinach and Ricotta Gnudi
Ingredients
- 200 g spinach
- 259 g 1c ricotta
- 2 egg yolks
- 70 g ½c plain flour
- Pinch of nutmeg
- 20 g ⅔c grated parmigiano reggiano
- ½ teaspoon salt
- ½ teaspoon black pepper
- Semolina or semolina flour for rolling
Instructions
- Dip fresh spinach into a pot of boiling water for 15-20 seconds to wilt. Strain and rinse under cold water.
- Squeeze out as much water as you can from the spinach (use a cheese cloth or new Chux cloth), and then roughly chop.
- In a bowl, combine ricotta, egg yolks, plain flour, spinach, nutmeg, parmigiano reggiano, salt and pepper. Stir until just combined.
- Using an ice-cream scoop, scoop mixture and form into a ball. Place on to a plate with semolina and roll around to coat. Repeat with remaining mixture.
- Chill uncovered in the fridge for at least one hour.
- Bring a pot of water to a rolling boil. Add in gnudi and cook for 2-3 minutes, until they begin to float to the surface. Pick them out with a slotted spoon and straight into your choice of sauce. I love butter and sage sauce or a simple tomato sauce.
Looking for more recipes? Try my dirty martini pasta or tomato vodka pasta.
Cheryl says
Could I use this recipe without the spinach?
Andrea Love says
Hi Cheryl, yes you can! The recipe works the same.