Spinach & Ricotta Gnudi is a soft, pillowy Italian classic that feels like a cross between pasta and dumplings. This Spinach & Ricotta Gnudi recipe is simple, elegant, and perfect for a comforting homemade meal with rich flavor and light texture.
Why You’ll Love This Recipe
This Spinach & Ricotta Gnudi is incredibly tender, flavorful, and surprisingly easy to make. It uses simple ingredients yet delivers a restaurant-quality dish. The creamy ricotta pairs beautifully with fresh spinach, while the buttery chili sauce adds a gentle heat. It’s family-friendly, satisfying, and perfect for both weeknight dinners and special occasions.
Ingredients
- 12 ounces whole milk ricotta
- 9 ounces spinach
- 1 large egg
- 1/2 cup freshly grated parmesan
- 1/3 cup dried bread crumbs
- 1/2 teaspoon lemon zest
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt (plus more for boiling)
- 1/2 cup all-purpose flour
- 1/4 cup semolina flour
For the Calabrian Butter Sauce:
- 6 tablespoons salted butter
- 2 tablespoons chopped Calabrian chilies
Instructions
- Drain the ricotta in a fine mesh sieve for at least 15 minutes (up to 2 hours if watery).
- Place spinach in a heat-proof bowl and cover with boiling water. Let wilt for 1–2 minutes, then transfer to ice water.
- Squeeze out all excess water from the spinach and chop finely.
- In a large bowl, combine spinach, ricotta, egg, parmesan, breadcrumbs, lemon zest, nutmeg, and salt. Mix gently.
- Add flour in two batches and mix until just combined. Avoid overmixing.
- Dust a tray with semolina flour. Scoop dough into portions and place on tray.
- Roll into balls, dusting lightly with semolina flour.
- Chill for at least 1 hour (or up to 6 hours for best texture).
- Bring salted water to a boil. Test one gnudi first; it should float in about 4 minutes. Cook an additional minute.
- Cook remaining gnudi using the same method.
- For the sauce, melt butter with Calabrian chilies over medium heat. Add pasta water and swirl.
- Gradually add remaining butter, alternating with splashes of pasta water to create a smooth sauce.
- Add cooked Spinach & Ricotta Gnudi to the sauce and gently toss. Serve immediately.
Tips & Tricks
- Always squeeze spinach thoroughly to avoid soggy dough
- Chill longer for firmer dumplings
- Test one gnudi before cooking the full batch
- Use fine ricotta for smoother texture
- Add extra parmesan for richer flavor
- Substitute chili with mild red pepper flakes if needed
Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (+ chilling)
- Yield: 20 gnudi
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Difficulty: Intermediate
- Dietary Notes: Vegetarian
Notes
- Serve with extra parmesan and fresh herbs
- Pair with a light salad or roasted vegetables
- You can swap Calabrian chilies with mild chili paste for less heat
Nutrition (Approximate per serving)
- Calories: 320
- Protein: 12g
- Carbs: 28g
- Fat: 18g
FAQ
What is Spinach & Ricotta Gnudi?
Gnudi are soft Italian dumplings made primarily from ricotta and spinach, similar to ravioli filling without the pasta shell.
Why are my gnudi falling apart?
They may need more chilling time or slightly more flour to bind properly.
Can I make gnudi ahead of time?
Yes, you can prepare and refrigerate them for up to 12 hours before cooking.
Can I freeze gnudi?
Yes, freeze them on a tray first, then transfer to a container for up to 2 months.
What sauce works best with Spinach & Ricotta Gnudi?
Butter-based sauces, sage butter, or light tomato sauces pair beautifully.
Storage
- Refrigerator: Store cooked gnudi for up to 3 days
- Freezer: Freeze uncooked gnudi up to 2 months
- Reheating: Warm gently in a pan with a little butter or water
Similar Recipes
Spinach & Ricotta Gnudi
Ingredients
- 12 ounces whole milk ricotta
- 9 ounces spinach
- 1 large egg
- 1/2 cup freshly grated parmesan
- 1/3 cup dried bread crumbs
- 1/2 teaspoon lemon zest
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt plus more for boiling
- 1/2 cup all-purpose flour
- 1/4 cup semolina flour
For the Calabrian Butter Sauce:
- 6 tablespoons salted butter
- 2 tablespoons chopped Calabrian chilies
Instructions
- Drain the ricotta in a fine mesh sieve for at least 15 minutes (up to 2 hours if watery).
- Place spinach in a heat-proof bowl and cover with boiling water. Let wilt for 1–2 minutes, then transfer to ice water.
- Squeeze out all excess water from the spinach and chop finely.
- In a large bowl, combine spinach, ricotta, egg, parmesan, breadcrumbs, lemon zest, nutmeg, and salt. Mix gently.
- Add flour in two batches and mix until just combined. Avoid overmixing.
- Dust a tray with semolina flour. Scoop dough into portions and place on tray.
- Roll into balls, dusting lightly with semolina flour.
- Chill for at least 1 hour (or up to 6 hours for best texture).
- Bring salted water to a boil. Test one gnudi first; it should float in about 4 minutes. Cook an additional minute.
- Cook remaining gnudi using the same method.
- For the sauce, melt butter with Calabrian chilies over medium heat. Add pasta water and swirl.
- Gradually add remaining butter, alternating with splashes of pasta water to create a smooth sauce.
- Add cooked Spinach & Ricotta Gnudi to the sauce and gently toss. Serve immediately.
Notes
- Serve with extra parmesan and fresh herbs
- Pair with a light salad or roasted vegetables
- You can swap Calabrian chilies with mild chili paste for less heat
Conclusion
Spinach & Ricotta Gnudi is a comforting yet elegant dish that’s easier to make than it looks. With its soft texture and rich flavor, it’s a perfect recipe to impress while keeping things simple. Once you try it, it’s sure to become a favorite in your kitchen.