Easy Italian Gnudi Recipe
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
30
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Calories
127 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Easy Italian Gnudi Recipe
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This delicious recipe for gnudi are tasty ricotta cheese dumplings loaded up with spinach and parmesan cheese and are served with Pomodoro sauce.
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Ingredients
- 1 pound fresh baby spinach
- 1 ½ pounds whole milk ricotta
- 1 ¼ cups grated Parmesan cheese
- 6 large eggs
- 3 ½ cups 00 or all-purpose flour
- sea salt and fresh cracked pepper to taste
- ½ Pomodoro recipe
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Instructions
- Add the baby spinach to a large pot of boiling salted water and cook for 2 to 3 minutes or until wilted.
- Run the spinach under cold water and chill in the strainer over a bowl in the refrigerator for 10 minutes.
- Next, add the ricotta cheese to a strainer in a bowl and drain off as much liquid from the cheese as possible, which takes about 10 minutes.
- Remove the baby spinach from the refrigerator and finely mince it and add to a large bowl along with the ricotta, parmesan, eggs, salt, and pepper until completely combined.
- Add in the flour and mix to form a sticky dough. You may need to add in a bit more or use a bit less as it is more about feel than anything.
- Scoop out about 3-4 tablespoons and roll them around in a small bowl of flour to coat and then roll them in your hand to form a ball. Repeat until all the dough has been rolled and set aside.
- Cooking in batches add them to a large pot of boiling salted water for 4-5 minutes or until they float to the top.
- Serve them with hot Pomodoro sauce with optional garnishes of grated parmesan cheese and basil leaves.
Notes
- Chef Notes:
- Make-Ahead: While they are best eaten immediately, you can make these up to 1 day ahead of time. Simply reheat right before serving.
- How to Reheat: Place them in a pot of boiling salted water and cook for 1 to 2 minutes or until hot. You can also cook on a microwave-safe plate until hot.
- How to Store: Cover and place in the refrigerator for 4 days. These will freeze excellently covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- You can absolutely swap out fresh baby spinach for cooked frozen spinach that has been thawed.
- Make sure the water for boiling the gnudi is at a very low boil as it can cause them to break apart.
Nutrition Information
Show Details
Calories
127kcal
(6%)
Carbohydrates
13g
(4%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
48mg
(16%)
Sodium
108mg
(5%)
Potassium
141mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1602IU
(32%)
Vitamin C
4mg
(4%)
Calcium
115mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 108mg | 5% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1602IU | 32% |
| Vitamin C | 4mg | 4% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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