5 from 54 votes
Spinach Gnudi
Spinach Gnudi are soft ricotta and spinach dumplings combined with egg yolks, Pecorino Romano cheese, and nutmeg, lightly coated in flour before boiling. Served with a simple tomato sauce made from sautéed onions, garlic, crushed tomatoes, and herbs, this dish offers tender, delicate gnudi with a fresh tomato topping.
Prep Time
30 mins
Cook Time
30 mins
Resting time
15 mins
Total Time
1 hr 15 mins
Servings:
8
Calories:
449 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
Gnudi:
- 2 cups ricotta cheese whole milk, good quality, drained of excess water
- 1 spinach defrosted and squeezed very dry, frozen, chopped, 10 oz package
- 4 egg large yolks
- 2.5 ounces Pecorino Romano cheese about ⅔ cup) plus extra for garnish, freshly grated, or Parmigiano-Reggiano cheese
- ¼ teaspoon nutmeg grated
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups all-purpose flour divided use
Simple Tomato Sauce:
- 2 tablespoons olive oil
- 1 yellow onion small, chopped
- 3 cloves garlic finely minced
- 1 crushed tomatoes preferably San Marzano, 28 oz can
- ¼ teaspoon oregano dried
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ teaspoon sugar
- ¼ cup basil optional, chopped, fresh
Instructions
- Mix the ricotta, spinach, egg yolks, grated cheese, nutmeg, salt and pepper together in a medium bowl until well combined. Stir in ½ cup flour until a sticky dough forms.
- Pile the remaining cup of flour on a cutting board or plate. Drop a large spoonful of the dough (slightly larger than the size of a walnut) onto the flour and lightly toss it around in the flour until it is coated.
- Gently form the dough into a ball with your hands, shaking off any excess flour. Repeat with the remaining dough. You should have about 24 gnudi in total. Discard the remaining flour or save for another use. Chill the gnudi in the fridge for 15 minutes while you make the sauce.
- To make the sauce, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, 7-8 minutes. Add the garlic and cook another 1-2 minutes, then stir in the tomatoes. Season the sauce with the oregano, salt, pepper, and sugar. Simmer the sauce for a few minutes and then stir in the basil.
- Meanwhile, bring a large pot of salted water to a boil then lower the heat to a simmer. Working in batches, place the gnudi on a slotted spoon and gently lower them into the water. Cook the gnudi until they float to the surface of the water, about 4 minutes. Carefully remove them with a slotted spoon.
- To serve, spoon some tomato sauce onto each plate and place the gnudi on top. Garnish with grated cheese.
Cup of Yum
Notes
- Use a quality whole milk ricotta, draining excess liquid with cheesecloth for best texture.
- Discard excess flour after coating the gnudi; only the adhered flour counts in the dough.
- A quality jarred marinara sauce can be substituted for the homemade tomato sauce to save time.
Nutrition Information
Serving
3 gnudi and sauce
Calories
449kcal
(22%)
Carbohydrates
41g
(14%)
Protein
22g
(44%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Cholesterol
184mg
(61%)
Sodium
912mg
(38%)
Potassium
733mg
(16%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
6467IU
(129%)
Vitamin C
17mg
(19%)
Calcium
433mg
(43%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 449
% Daily Value*
| Serving | 3 gnudi and sauce | |
| Calories | 449kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 184mg | 61% |
| Sodium | 912mg | 38% |
| Potassium | 733mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 6467IU | 129% |
| Vitamin C | 17mg | 19% |
| Calcium | 433mg | 43% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.