Easy Italian Gnudi Recipe
User Reviews
5
-
Prep Time
20 mins
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Cook Time
10 mins
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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
Description
To prepare the gnudi, fresh baby spinach is boiled briefly, cooled, minced, and combined with drained ricotta cheese, grated Parmesan, eggs, salt, pepper, and flour to form a sticky dough. The dough is portioned and rolled into balls coated in flour, then gently cooked in boiling salted water until they rise to the surface, indicating doneness. The gnudi boast a tender texture with a creamy, cheesy interior and a slight bite from the flour coating.
This dish is traditionally served with a light Pomodoro sauce or other simple accompaniments to complement the subtle flavors of spinach and ricotta. The gnudi make an elegant, comforting first course or light main dish.
The recipe notes that gnudi are best eaten immediately but can be made a day ahead and reheated in boiling water or microwave. They also freeze well for up to three months when covered, with thawing recommended before reheating. Cook the gnudi at a low boil to maintain their shape and avoid breaking apart during cooking. Frozen spinach can be used as a substitute for fresh, provided it is well drained.
Ingredients
- 1 pound spinach fresh baby
- 1 ½ pounds ricotta cheese whole milk
- 1 ¼ cups Parmesan Cheese grated
- 6 egg large
- 3 ½ cups 00 flour or all-purpose flour
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
- ½ Pomodoro recipe
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
- Gnudi can be prepared up to one day in advance and reheated gently in boiling salted water or microwave before serving.
- Freeze uncooked gnudi covered for up to three months; thaw in the refrigerator before reheating.
- Substitute fresh baby spinach with thawed and drained frozen spinach if preferred.
- Maintain a low boil when cooking gnudi to prevent breaking apart and preserve their shape.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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