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Baked Tuscan gnudi (malfatti) with homemade tomato sauce and mozzarella
5 from 36 votes

Baked Tuscan gnudi (malfatti) with homemade tomato sauce and mozzarella

Baked Tuscan gnudi are tender dumplings made from ricotta cheese and spinach, lightly flavored with nutmeg and Parmesan. They are served with a rustic homemade tomato sauce infused with garlic and fresh basil, topped with fresh mozzarella and finished with sage-infused browned butter. The gnudi are rested before baking, which helps them hold their shape and develop a soft, delicate texture. Roasting the dish slightly melds the creamy filling with the bright, chunky tomato sauce and creamy mozzarella for a comforting, layered flavor profile.

Prep Time
30 mins
Cook Time
1 hr
Resting time
2 hrs
Total Time
1 hr 30 mins
Servings: 4
Calories: 896 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 400 g ricotta cheese 14 oz) sheep or cow's ricotta, fresh
  • 400 g spinach fresh
  • 1 egg
  • 1 egg yolk
  • 100 g parmigiano reggiano (3.5oz) grated or hard cheese without rennet for vegetarians
  • 60 g all-purpose flour 2oz) or Italian 00 flour
  • 1 pinch nutmeg grated
  • salt to taste
  • black pepper to taste
For tomato sauce and mozzarella
  • 350 g tomato passata (12oz) I use Cirio rustica. It's chunkier.
  • 2 garlic peeled, cloves
  • 6-8 basil leaves
  • 400 g fresh mozzarella (14oz)
For sage butter
  • 6-8 sage leaves
  • 100 g butter (3.5oz)

Instructions

Make the gnudi (malfatti)
    Cup of Yum
  1. Wash your spinach and boil in a little salted water for about 8 minutes, then drain and leave to cool a bit, wring out well and chop finely.
  2. Drain the ricotta of any liquid and put it in a bowl with the spinach, ⅔ of the grated Parmigiano, the egg, the egg yolk and the flour, after passing it through a sieve. Grate a little nutmeg into the mixture. Add salt and pepper as required.
  3. Mix everything carefully with a fork. You can also use your hands but you don’t want to knead this dough, just make sure all the ingredients are well incorporated. Cover the bowl with cling film and leave it to rest for at least 2 hours in the fridge. 
Make the tomato sauce if baking your gnudi
  1. Peel the garlic. Heat the olive oil in a frying pan. Add the garlic, once it starts to soften add the tomato passata and basil leaves. Simmer for 15-20 minutes. Add salt and pepper to taste and remove the garlic cloves when the sauce is ready.
  2. Drain the mozzarella and cut into small slices or cubes.
Finish the gnudi
  1. Place some baking paper on a tray and sprinkle with flour. Take about a flat tablespoon full of gnudi mixture and form into a ball. You can use wet hands to make the balls. I use an ice-cream/melon scope or a tablespoon to get the same quantity of gnudi mixture for each ball. Place the gnudi on the tray and roll a little to cover each ball slightly in flour. 
  2. Put a pot of water onto boil. Cook the gnudi in the boiling water for 2-4 minutes, when they come to the surface, allow a few seconds and then remove with a slotted spoon. The time it takes your gnudi to rise to the surface will depend on how big they are. 
If serving with sage butter
  1. If you are serving with sage butter while the water is boiling and the gnudi are cooking, melt the butter in a skillet or frying pan. Add the sage leaves to the butter and cook until they start to crisp. Both the butter and the sage need to be a little brown but not burnt. Plate the gnudi and pour over the sage butter. Add some grated parmesan and black pepper if required.
If baking your gnudi
  1. If you are making baked Tuscan gnudi, put the tomato sauce into an oven dish. Place the cooked gnudi in the sauce. Add the pieces of mozzarella. Sprinkle with grated Parmesan and bake in a preheated oven at 180 ° until the mozzarella has melted and the top has just started to brown. 10-15 minutes. Serve immediately! 

Notes

  • Ensure spinach is well drained to avoid excess moisture in the gnudi mixture.
  • Rest the gnudi dough in the fridge for at least two hours to help them hold their shape when baked.
  • Cooking times will vary depending on the size of your gnudi; smaller ones will cook faster than larger ones.

Nutrition Information

Calories 896kcal (45%) Carbohydrates 30g (10%) Protein 51g (102%) Fat 65g (100%) Saturated Fat 39g (195%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 18g (90%) Trans Fat 1g (50%) Cholesterol 290mg (97%) Sodium 1394mg (58%) Potassium 1197mg (25%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 11921IU (238%) Vitamin C 38mg (42%) Calcium 1148mg (115%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 896

% Daily Value*

Calories 896kcal 45%
Carbohydrates 30g 10%
Protein 51g 102%
Fat 65g 100%
Saturated Fat 39g 195%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 290mg 97%
Sodium 1394mg 58%
Potassium 1197mg 25%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 11921IU 238%
Vitamin C 38mg 42%
Calcium 1148mg 115%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.