5 from 36 votes
Easy Italian Gnudi Recipe
This Italian Gnudi recipe uses a mixture of fresh baby spinach, ricotta, Parmesan cheese, eggs, and flour formed into small balls and cooked by boiling until they float. The gnudi are tender, delicate dumplings with a soft, creamy interior and a light coating of flour. They pair well with simple tomato sauce or other light dressings to highlight their mild, fresh flavors.
Prep Time
20 mins
Cook Time
10 mins
Servings:
30
Calories:
127 kcal
Course:
Main Course, Appetizer
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 30 Serving
Amount Per Serving
Calories 127
% 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.