These Spinach Ricotta Gnudi are soft, pillowy Italian dumplings made with creamy ricotta and tender spinach. Light, delicate, and full of flavor, they’re a perfect alternative to traditional pasta.
Why You’ll Love This Recipe
Spinach Ricotta Gnudi are incredibly soft and melt-in-your-mouth delicious. They’re simple to prepare, use wholesome ingredients, and feel like a restaurant-quality dish made right at home. The buttery Calabrian chili sauce adds a rich, slightly spicy finish that elevates every bite.
Ingredients
- 12 ounces whole milk ricotta
- 9 ounces spinach
- 1 large egg
- 1/2 cup freshly grated parmesan
- 1/3 cup dried bread crumbs
- 1/2 teaspoon lemon zest
- 1/4 teaspoon nutmeg
- 1 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/4 cup semolina flour
Calabrian Butter Sauce:
- 6 tablespoons salted butter
- 2 tablespoons chopped Calabrian chilies
Instructions
- Drain ricotta in a sieve for at least 15 minutes (or up to 2 hours if watery).
- Wilt spinach in boiling water for 1–2 minutes, then transfer to ice water.
- Squeeze out all moisture from spinach and finely chop.
- In a bowl, mix ricotta, spinach, egg, parmesan, breadcrumbs, lemon zest, nutmeg, and salt.
- Add flour in two batches and gently mix until combined.
- Dust a tray with semolina flour. Scoop and portion dough into 20 pieces.
- Roll into balls and dust lightly with semolina.
- Chill for at least 1 hour (up to 12 hours).
- Bring salted water to a boil. Test one gnudi first.
- Cook gnudi until they float, then boil for 1 extra minute.
- Remove and let rest briefly.
- For sauce, melt butter with Calabrian chilies over medium heat.
- Add pasta water gradually and whisk into a smooth sauce.
- Toss cooked Spinach Ricotta Gnudi gently in the sauce and serve immediately.
Tips & Tricks
- Always squeeze spinach thoroughly to avoid soggy dough.
- Chill gnudi well for better structure when cooking.
- Use fine semolina for best texture.
- Avoid overmixing to keep gnudi light and tender.
Details
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes (including chilling)
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Difficulty: Medium
- Dietary Notes: Vegetarian, halal-friendly
Notes
- Substitute Calabrian chilies with mild chili flakes if needed.
- Add sage to the butter sauce for extra flavor.
- Serve with extra parmesan on top.
Nutrition (Approximate)
- Calories: 390
- Protein: 16g
- Carbs: 28g
- Fat: 24g
FAQ
What are Spinach Ricotta Gnudi?
They are soft Italian dumplings made from ricotta and spinach, similar to gnocchi but without potatoes.
Why did my gnudi fall apart?
Too much moisture in ricotta or spinach can cause this. Drain and squeeze well.
Can I freeze gnudi?
Yes, freeze them before cooking for best results.
Can I make them ahead?
Yes, they can be chilled overnight before cooking.
What sauce works best?
Butter sauces, tomato sauces, or sage-infused sauces pair beautifully.
Storage
- Refrigerator: Store cooked gnudi for up to 3 days
- Freezer: Freeze uncooked gnudi up to 2 months
- Reheating: Reheat gently in a pan with butter or sauce
Similar Recipes
Spinach Ricotta Gnudi
Ingredients
- 12 ounces whole milk ricotta
- 9 ounces spinach
- 1 large egg
- 1/2 cup freshly grated parmesan
- 1/3 cup dried bread crumbs
- 1/2 teaspoon lemon zest
- 1/4 teaspoon nutmeg
- 1 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/4 cup semolina flour
Calabrian Butter Sauce:
- 6 tablespoons salted butter
- 2 tablespoons chopped Calabrian chilies
Instructions
- Drain ricotta in a sieve for at least 15 minutes (or up to 2 hours if watery).
- Wilt spinach in boiling water for 1–2 minutes, then transfer to ice water.
- Squeeze out all moisture from spinach and finely chop.
- In a bowl, mix ricotta, spinach, egg, parmesan, breadcrumbs, lemon zest, nutmeg, and salt.
- Add flour in two batches and gently mix until combined.
- Dust a tray with semolina flour. Scoop and portion dough into 20 pieces.
- Roll into balls and dust lightly with semolina.
- Chill for at least 1 hour (up to 12 hours).
- Bring salted water to a boil. Test one gnudi first.
- Cook gnudi until they float, then boil for 1 extra minute.
- Remove and let rest briefly.
- For sauce, melt butter with Calabrian chilies over medium heat.
- Add pasta water gradually and whisk into a smooth sauce.
- Toss cooked Spinach Ricotta Gnudi gently in the sauce and serve immediately.
Notes
- Substitute Calabrian chilies with mild chili flakes if needed.
Conclusion
These Spinach Ricotta Gnudi are a simple yet elegant dish that brings authentic Italian flavors to your kitchen. Soft, flavorful, and satisfying, they’re perfect for both everyday meals and special occasions.