There is something incredibly comforting and elegant about fluffy pillows of Spinach & Ricotta Gnudi Recipe that melt in your mouth with every bite. These delicate Italian dumplings combine the creamy richness of ricotta cheese with the vibrant flavor and color of spinach, creating a dish that feels fancy but is surprisingly simple to make. If you love pasta alternatives but crave a soft, delicate texture paired with a fragrant butter and sage sauce, this recipe will quickly become one of your favorites to prepare and share with friends and family.
Ingredients You’ll Need
Each ingredient in this Spinach & Ricotta Gnudi Recipe plays a crucial role in delivering the perfect balance of taste, texture, and color. From the creamy ricotta that forms the base to the aromatic spices that enhance every bite, this list is simple yet essential.
- Whole milk ricotta cheese: Provides a creamy, tender texture that is the heart of the gnudi.
- Cooked spinach: Adds a fresh green color and subtle earthiness, make sure it’s well-drained for the best consistency.
- Grated Parmesan cheese: Brings a nutty, savory depth that complements the ricotta beautifully.
- Large egg: Acts as a binder holding the soft dough together without making it dense.
- Salt: Enhances all the flavors, don’t skip or reduce it too much.
- Ground nutmeg: Adds a warm, aromatic note that pairs perfectly with spinach and ricotta.
- Black pepper: For a mild kick and balance of spice.
- All-purpose flour: Just enough to bring the dough together while keeping the gnudi soft and delicate.
- Butter: For a golden, fragrant sauce that makes the gnudi irresistible.
- Fresh sage leaves: Impart an earthy, slightly peppery aroma that elevates the dish.
- Additional Parmesan (optional): Perfect for sprinkling on top when serving for extra richness.
How to Make Spinach & Ricotta Gnudi Recipe
Step 1: Mix the Ingredients
Start by combining the ricotta, finely chopped spinach, Parmesan cheese, egg, salt, nutmeg, and pepper in a large mixing bowl. Stir everything together until the mixture is smooth and well blended. This creates the flavorful base of your gnudi before the flour is added.
Step 2: Add the Flour and Form the Dough
Gently fold in the flour just until the dough comes together. The key here is to keep the dough soft but not sticky, so resist the urge to add too much flour. Lightly flour your hands and a surface, scoop about a tablespoon of dough, and roll into a small ball or oval shape. Dust each gnudi lightly with flour to prevent sticking.
Step 3: Cook the Gnudi
Bring a large pot of salted water to a gentle simmer. Drop the gnudi into the water in small batches, giving them space to cook without sticking together. They will be done when they float to the surface — usually about 3 to 4 minutes. Use a slotted spoon to carefully remove them and transfer to a warm plate.
Step 4: Make the Sage Butter Sauce
In a small skillet, melt the butter over medium heat and add the fresh sage leaves. Cook until the butter turns golden and has a deep, fragrant aroma. This simple sauce complements the gnudi perfectly, adding a beautiful nutty flavor and delicate crunch from the sage leaves.
Step 5: Serve Warm
Drizzle the sage butter over the cooked gnudi. If you like, sprinkle with additional Parmesan cheese for that perfect finishing touch. Serve immediately for the best texture and flavor.
How to Serve Spinach & Ricotta Gnudi Recipe
Garnishes
Simple garnishes like freshly grated Parmesan or a few crispy sage leaves can add visual appeal and an extra burst of flavor. You might also sprinkle a pinch of cracked black pepper or a light drizzle of high-quality olive oil to enhance the richness and texture.
Side Dishes
This Spinach & Ricotta Gnudi Recipe pairs beautifully with a crisp green salad or roasted seasonal vegetables. A light, tangy dressing on your salad contrasts wonderfully with the creamy gnudi. For a heartier meal, consider serving it alongside garlic bread or a mild tomato sauce that won’t overpower the delicate dumplings.
Creative Ways to Present
Try plating your gnudi on a large serving dish with sage butter drizzled artistically over the top and a sprinkle of microgreens for a modern touch. Alternatively, serve individual portions in shallow bowls with a small salad on the side for a restaurant-inspired presentation that will impress any guest.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cooked gnudi, store them in an airtight container in the refrigerator for up to two days. Keep them separate from the butter sauce to preserve their texture, and reheat gently to avoid falling apart.
Freezing
You can freeze uncooked gnudi by placing them on a floured baking sheet in a single layer. Once frozen solid, transfer to a freezer-safe bag or container. They can be cooked straight from frozen by adding a minute or two to the boiling time—super convenient when you want a quick, homemade meal later.
Reheating
For the best results, reheat gnudi gently in a skillet with a little butter or warm them in simmering water until warmed through. Avoid the microwave if possible, as it can make them rubbery or dry out their delicate texture.
FAQs
What is gnudi, and how is it different from gnocchi?
Gnudi are a Tuscan specialty made primarily from ricotta cheese and flour, without potato, resulting in a much lighter, airier texture compared to traditional gnocchi. They are often described as gnocchi’s softer and more delicate cousin.
Can I use frozen spinach for the Spinach & Ricotta Gnudi Recipe?
Yes, but it’s important to thaw and squeeze out as much liquid as possible before mixing. Excess moisture will make the dough too wet and hard to shape.
Is it necessary to drain the ricotta cheese?
Draining ricotta prevents the dough from becoming too wet and sticky. Use whole milk ricotta that is not overly watery or drain it in cheesecloth for 15-20 minutes if needed for best results.
Can I add other herbs or spices to the dough?
Definitely! While nutmeg and sage are classic, fresh basil or thyme can add interesting flavor twists. Just be mindful not to overpower the delicate balance of spinach and ricotta.
How do I know when the gnudi are cooked?
Gnudi float to the surface of gently simmering water when they are done, usually after 3 to 4 minutes. Once they float, give them another 30 seconds for perfect tenderness before removing.
Final Thoughts
This Spinach & Ricotta Gnudi Recipe is a wonderful way to enjoy Italian flavors without the fuss of traditional pasta dough. Its soft, pillowy texture and fragrant sage butter sauce make it a dish worth sharing from the first bite to the last. I encourage you to try this recipe soon—you might just find it becoming your new go-to comfort food that feels as special as it tastes.
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Spinach & Ricotta Gnudi Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicate and pillowy Spinach & Ricotta Gnudi, an Italian vegetarian dish made with ricotta cheese, cooked spinach, and Parmesan, gently boiled and finished with sage-infused butter for a flavorful and comforting main course.
Ingredients
For the Gnudi
- 1 cup whole milk ricotta cheese
- 1 cup cooked spinach, well-drained and finely chopped
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour, plus extra for dusting
For the Sauce
- 2 tablespoons butter
- 6 fresh sage leaves
Optional
- Additional Parmesan for serving
Instructions
- Prepare the dough: In a large mixing bowl, combine the ricotta, finely chopped cooked spinach, grated Parmesan cheese, egg, salt, ground nutmeg, and black pepper. Stir well until all ingredients are evenly mixed. Gently fold in the flour just until the dough forms a soft but not sticky consistency.
- Shape the gnudi: Lightly flour a clean work surface and your hands. Scoop about a tablespoon of dough, roll it gently into a ball or oval shape, and dust it lightly with flour to prevent sticking. Repeat the process with the remaining dough.
- Cook the gnudi: Bring a large pot of salted water to a gentle simmer. Carefully drop the gnudi into the water in small batches. Cook them until they float to the surface, which takes about 3 to 4 minutes, indicating they are done. Use a slotted spoon to remove them and transfer to a warm plate.
- Make the sage butter: In a small skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter becomes golden brown and aromatic, infusing the sage flavor into the butter.
- Serve: Spoon the fragrant sage butter over the cooked gnudi and serve immediately. Optionally, sprinkle additional Parmesan cheese on top for extra richness and flavor.
Notes
- Thoroughly drain both the ricotta and cooked spinach to avoid soggy gnudi.
- For a deeper flavor, sauté the spinach before mixing it into the dough.
- These gnudi are best enjoyed fresh but can be frozen raw and boiled directly from the freezer when needed.
