5.0 from 54 votes
Spinach Gnudi
You're going to love these Spinach Gnudi! Made with ricotta cheese and spinach, these soft, pillowy dumplings are deceptively easy to make. Serve them on a bed of homemade tomato sauce (recipe included) for the perfect family-friendly meal.
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 good quality, whole milk ricotta cheese, drained of any excess water*
- 1 package (10 oz) frozen chopped spinach, defrosted and squeezed very dry
- 4 large egg yolks
- 2.5 ounces freshly grated Pecorino-Romano or Parmigiano-Reggiano cheese (about ⅔ cup) plus extra for garnish
- ¼ teaspoon grated nutmeg
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups all-purpose flour, divided use
Simple Tomato Sauce:
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 3 cloves garlic, finely minced
- 1 can (28 oz) crushed tomatoes, preferably San Marzano
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ teaspoon sugar
- ¼ cup chopped fresh basil, optional
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
- For nutritional calculations, I did not include the full 1 cup flour used for dredging the gnudi but rather used ¼ cup, which is the amount of flour that adhered to the gnudi (the rest is discarded).
- * You want to use a high quality dryer ricotta cheese for this recipe, like Galbani brand. If using a wetter ricotta, drain out any excess water first with a cheesecloth or dish towel.
- To save time, use a good quality jarred marinara sauce instead of making homemade tomato sauce.
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
Monounsaturated Fat
9g
Cholesterol
184mg
(61%)
Sodium
912mg
(38%)
Potassium
733mg
(21%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
6467IU
(129%)
Vitamin C
17mg
(19%)
Calcium
433mg
(43%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
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.