Spinach and Ricotta Gnudi Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
479 kcal
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Course
Main Course
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Cuisine
Italian
Spinach and Ricotta Gnudi Recipe
Description
The Spinach and Ricotta Gnudi Recipe features gently cooked spinach mixed with rich ricotta cheese, eggs, and grated Parmigiano Reggiano to form a soft, pliable dough with a light dusting of flour and seasoning including fresh nutmeg. The spinach is boiled briefly and drained very well to remove moisture, then sautéed with butter to deepen its flavor and dryness. After combining all ingredients, the dough is shaped into round or oval dumplings called gnudi, emphasizing a supple and delicate texture rather than a firm pasta. The nutmeg adds a subtle aromatic note that complements the cheese.
These gnudi offer a tender bite that holds together well when cooked. They can be complemented simply with a butter and sage sauce or other light dressings, allowing the gentle flavors of the spinach and ricotta to stand out. This recipe can also be adjusted to make ricotta-only gnudi by omitting the spinach, suitable for a creamy, cheese-forward variation. The recipe yields enough to serve about four people.
Careful handling of the spinach and avoiding over-processing preserves texture, while proper draining prevents sogginess. The balance of flour is key to forming gnudi that are soft but hold their shape through cooking. This makes them a pleasing alternative to traditional pasta or gnocchi, highlighting fresh ingredients and subtle seasoning.
Ingredients
For the Gnudi
- 400 g spinach 14 oz, fresh or 500 g (1.1 lb) of frozen spinach
- 400 g ricotta cheese 14 oz
- 1 tablespoon butter unsalted
- 2 egg medium size
- 160 g flour 6 oz, all purpose
- 1 pinch nutmeg grated
- 160 g parmigiano reggiano 6 oz, grated
- salt to taste
- black pepper to taste
For the Seasoning
- 90 g butter 3 oz, unsalted
- 6 leaves sage
Instructions
- Boil the spinach in very little salted water for about 5 minutes. Then drain them very well, squeezing to drain the water with the help of a fork.
- Chop up the spinach with a knife on a cutting board or with scissors on a plate. DO NOT use an electric vegetable grinder to avoid making the spinach a mush. Place the spinach in a frying pan with 1 tablespoon of butter and cook them on medium/high heat for ⅔ minutes to flavor and dry them even more.
- Let the spinach cool a little then place them in a large bowl and add the ricotta, stirring with a fork.
- Add the eggs and the grated parmigiano. Mix to combine.
- Add enough nutmeg to flavor the mixture well, preferably freshly grated. Then start to incorporate the flour little by little, keeping to stir with a spoon until the mixture is well blended and very soft.
- Now it's time to give gnudi a shape. You can choose between a round or oval shape. As you like best. We are going to show you how to make gnudi with a rather elongated oval shape, like the traditional Italian recipe. So first cover a tray with baking paper with plenty of flour. The dough must be very soft and could stick to the fingers, so help yourself with two spoons and make the classic oval shape of about 5 cm (2 inch).
- Whenever the gnudi are ready, place them on the floured tray, well spaced from each other.
- In a saucepan, melt the butter with the sage leaves in a bain-marie and set aside. You will use this dressing to season spinach and ricotta gnudi.
- Bring to a boil a pot with plenty of salted water and cook the gnudi gnocchi a few at a time for about ⅘ minutes. As soon as gnudi come to the surface, remove them from the water with a skimmer, draining them well.
- Place cooked gnudi in a serving dish and season them with plenty of melted butter and sage leaves. Serve gnudi hot with a sprinkling of grated Parmigiano, according to your taste.
Notes
- If making ricotta-only gnudi, skip cooking and preparing spinach and combine ricotta with eggs and Parmigiano directly as per instruction.
- Ensure spinach is drained very well to avoid excess moisture that can make the dough too soft.
- Use fresh nutmeg grated to flavor the mixture evenly.
- Shape gnudi gently into either round or oval forms as preferred before cooking.
- Recipe quantities serve about four people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 479kcal | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 24g | 48% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 669mg | 28% |
| Potassium | 520mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 7269IU | 145% |
| Vitamin C | 19mg | 21% |
| Calcium | 537mg | 54% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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