Spinach & Ricotta Gnudi Recipe
If you’re craving something seriously comforting and elegantly rustic, Spinach & Ricotta Gnudi absolutely needs a spot on your dinner table. Imagine delicate little dumplings made from creamy ricotta and vibrant spinach, kissed with nutmeg and Parmesan, then cloaked in golden brown butter and crisp sage. Each bite is melt-in-your-mouth light, with just enough substance to hold all that rich, Italian flavor. Whether you’re out to impress friends or simply treat yourself to a special meal at home, this dish tastes like a culinary hug—cozy, fresh, and joyfully simple.
Ingredients You’ll Need
Great Spinach & Ricotta Gnudi comes down to fresh, quality ingredients that shine on their own. Every component brings something wonderful, from flavor depth to dreamy textures and that signature pop of green color. Here’s what you’ll need, with a few tips to guarantee perfection:
- Ricotta cheese (1 ½ cups, drained): Use whole milk ricotta and let any excess liquid drain off for the absolute lightest gnudi.
- Fresh spinach (1 cup, finely chopped): Opt for baby spinach if possible, wilt and squeeze out as much moisture as you can before chopping finely.
- Parmesan cheese (½ cup, grated): Freshly grated Parmesan really amplifies the flavor—skip the pre-grated stuff if you can.
- Large egg (1): This is the glue that binds everything together, so don’t skip it!
- Salt (½ teaspoon): Just enough to season the dough while letting all those beautiful flavors shine.
- Black pepper (¼ teaspoon): Adds subtle warmth and depth.
- Ground nutmeg (½ teaspoon): A classic gnudi touch that makes the flavors sing—freshly grated is worth it, but pre-ground will still work wonders.
- All-purpose flour (¾ cup, plus extra for dusting): Go slowly when adding; you want a soft, slightly sticky dough that holds together.
- Unsalted butter (2 tablespoons): For creating that nutty brown butter sauce right at the end (so tempting!).
- Sage leaves: Fry these in butter for an aromatic, crispy finish.
- Extra Parmesan for serving: A sprinkle overtop makes each serving extra special and delicious.
How to Make Spinach & Ricotta Gnudi
Step 1: Make the Ricotta Mixture
Start by gathering your ricotta, finely chopped spinach, and freshly grated Parmesan in a large mixing bowl. Add the egg, salt, black pepper, and nutmeg. Blend everything together until smooth and creamy. This foundation is what gives Spinach & Ricotta Gnudi that gorgeous creamy flavor, so take a moment to sniff and appreciate all those fragrant notes as you go.
Step 2: Add the Flour
Now, gradually sprinkle in the flour, stirring gently until it comes together into a soft, slightly sticky dough. The trick here is to use a light touch—overmixing or adding too much flour can make the gnudi tough. You want the dough moist enough to hold its shape, but not so wet that it feels like batter.
Step 3: Shape the Gnudi
Dust your hands and your work surface with a bit of flour. Scoop up small portions of the dough, about a tablespoon at a time, and gently shape into oval or round dumplings, roughly an inch across. This step is so satisfying, and don’t worry about making each one perfect; rustic charm is part of the Spinach & Ricotta Gnudi magic.
Step 4: Cook the Gnudi
Bring a large pot of salted water to a gentle boil—don’t let it roll too fiercely, or the gnudi could break apart. Drop your dumplings in batches, careful not to overcrowd the pot. They’ll sink at first, then float to the top after 3 to 4 minutes when they’re done. Scooping them out with a slotted spoon keeps them delicate and intact.
Step 5: Make the Brown Butter Sage Sauce
While your gnudi cook, melt the unsalted butter in a large skillet over medium heat. Toss in the sage leaves and sizzle until the butter turns a toasty golden brown and the sage is crispy and fragrant. This quick step takes the whole dish to restaurant level—and your kitchen will immediately smell incredible.
Step 6: Toss and Serve
Transfer the drained gnudi straight into the skillet with your buttery sage sauce. Gently toss them so each dumpling gets coated in buttery goodness. Serve warm, topped with a big shower of extra Parmesan and even more crispy sage if you’re feeling fancy.
How to Serve Spinach & Ricotta Gnudi
Garnishes
There’s something magical about finishing Spinach & Ricotta Gnudi with a generous flurry of freshly grated Parmesan and more crisp, fried sage leaves. The contrast of cheesy, nutty, and aromatic flavors takes each bite to a new level. For a burst of freshness, you can also add a few twists of cracked black pepper or a delicate drizzle of extra-virgin olive oil. These little touches create a restaurant-worthy dish, right at home.
Side Dishes
Spinach & Ricotta Gnudi loves a simple salad, maybe some peppery arugula or a bright lemony vinaigrette. Roasted vegetables like asparagus, zucchini, or carrots are wonderful companions, bringing out the earthiness of the gnudi. For a more filling meal, serve alongside warm crusty bread for swiping through the extra brown butter sauce—it’s a combination you’ll crave again and again.
Creative Ways to Present
Embrace your inner chef and plate Spinach & Ricotta Gnudi in a shallow pasta bowl or a pretty rustic plate. Try lining the bottom with sautéed greens, or layer over a swoosh of herby pesto for a bold splash of color. Hosting a gathering? Serve bite-sized gnudi as an elegant appetizer with tiny forks, or nestle them in mini ramekins for a modern twist.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach & Ricotta Gnudi are a real treat! Transfer any extras to an airtight container, layering with parchment paper if necessary to keep them from sticking together. Store in the fridge for up to two days—the gnudi will remain tender and flavorful, perfect for a quick lunch or dinner refresh.
Freezing
You can absolutely freeze Spinach & Ricotta Gnudi if you want to prep ahead. Shape them as directed, arrange in a single layer on a floured sheet pan, and freeze until solid. Once frozen, transfer to a zip-top bag and stash in the freezer for up to a month. Boil straight from frozen, just adding an extra minute or so to the cooking time.
Reheating
To reheat leftover gnudi, gently warm them in a skillet with a touch of butter or a splash of water—you want to avoid the microwave if possible, as it can make them rubbery. Alternatively, pop them into a low oven until heated through. A fresh finish of brown butter and sage revives all the original flavors beautifully.
FAQs
Can I make Spinach & Ricotta Gnudi gluten-free?
Absolutely! Substitute the all-purpose flour for a cup-for-cup gluten-free blend. Just be sure the dough feels slightly sticky but still forms dumplings—some blends absorb liquid differently, so you may need a touch more or less.
What’s the difference between gnudi and gnocchi?
Great question! While both are Italian dumplings, gnudi are lighter and fluffier, made mostly from ricotta and just enough flour to hold them together. Gnocchi, on the other hand, typically use potatoes, giving a denser, more substantial bite.
Can I use frozen spinach instead of fresh?
You can! Just thaw and squeeze out every bit of moisture before chopping, or the gnudi may end up watery. Frozen spinach is a handy shortcut when fresh isn’t available, and your gnudi will still taste delicious.
Why do my gnudi sometimes fall apart while cooking?
The dough might be a touch too wet, or the water is boiling too vigorously. Make sure to drain both your ricotta and spinach thoroughly, and only add flour until the dough holds together but remains soft. Gentle simmering, not raging boiling, keeps them intact.
What other herbs can I use besides sage?
While sage is classic, fresh basil, thyme, or even finely chopped chives make lovely aromatic additions. Feel free to experiment and make the brown butter sauce your own!
Final Thoughts
Once you taste Spinach & Ricotta Gnudi, you’ll wonder why you ever settled for store-bought dumplings. This is the kind of dish that makes you feel like a star in your own Italian kitchen—simple, lush, and full of heart. Try it soon and watch these pillows of goodness win over everyone at your table!
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Spinach & Ricotta Gnudi Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in these light and tender Spinach & Ricotta Gnudi, a delightful Italian dumpling dish that’s both satisfying and flavorful. These gnudi, made with ricotta, spinach, and Parmesan, are a perfect main course for any occasion.
Ingredients
Ricotta Mixture:
- 1 ½ cups ricotta cheese (drained)
- 1 cup fresh spinach (finely chopped)
- ½ cup grated Parmesan cheese
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground nutmeg
For Shaping and Cooking:
- ¾ cup all-purpose flour (plus extra for dusting)
- 2 tablespoons unsalted butter
- Sage leaves for garnish
- Extra Parmesan for serving
Instructions
- Prepare Ricotta Mixture: In a large bowl, combine ricotta, chopped spinach, Parmesan, egg, salt, pepper, and nutmeg. Mix well until smooth.
- Add Flour and Shape: Gradually add flour to form a soft, slightly sticky dough. Shape into small dumplings.
- Cook Gnudi: Boil salted water, then cook gnudi until they float, about 3–4 minutes.
- Sauté with Butter: Melt butter in a skillet, add sage leaves, then toss in cooked gnudi. Serve with Parmesan.
Notes
- Be gentle when mixing to keep the gnudi light and tender.
- Substitute spinach with kale or Swiss chard if desired.
- For a richer sauce, drizzle with browned butter before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5 gnudi
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 85mg
