Spinach Ricotta Gnudi

12 Mar

The Italian word “gnudi” means nudes in English and are called so b/c they are basically ravioli filling minus the pasta wrapper, with a little flour added so they won’t fall apart. Like gnocchi, they are dumplings and have a soft, pillowy (is that a word?) texture but are harder to mess up 🙂 I broke in my new food processor with this one, yay!

Time: 30 minutes            Serves: 4-6


  • 1 cup fresh ricotta cheese, drained for about an hour
  • 1 egg shopping list
  • 1/4 cup grated Parmesan cheese (plus more for garnish depending on how you serve them)
  • pinch of grated nutmeg
  • salt & white pepper to taste
  • 3 cups baby spinach leaves, stems removed
  • 1/2 cup AP flour, divided
  • 2 tbsp fresh herbs, optional (I used basil and chives)

How to make it

  • Bring a medium pot of salted water to boil. Drop in spinach leaves and let poach for 1-2 minutes, just until wilted. Remove from water and drain well. Once cool enough to handle, chop finely & squeeze moisture out.
  • Bring a large pot of salted water to boil.
  • Place drained ricotta, egg, Parmesan, spinach, nutmeg, salt & pepper (and herbs if using) into bowl of food processor. Turn on and process until well incorporated.
  • Take 1/4 cup of flour and add in 3 batches, pulsing processor with each addition until almost incorporated.
  • Flour your workspace and a pie plate or similar with remaining flour.
  • Scrape dough off sides and out of processor bowl. Knead dough on floured surface 5-10 times.
  • Split into two parts. Roll each into a rope about about 20 inches long and 1 inch wide.

  • Cut into 1 inch pieces.

  • Place into floured pie plate and toss to cover all sides.

  • At this point I attempted to make decorative indentations with a fork, but it was not as pretty as I’d have liked and not necessary 🙂 (By the way, do you see that cutie in the bottom right corner?)

  • Carefully place gnudi into pot of boiling, a few at a time using a slotted spoon. Do not overcrowd the pot, work in batches if needed. Cook for 4-6 minutes. Carefully remove with slotted spoon onto paper towel lined plate .
  • Keep warm with a foil tent if needed.
  • I served the gnudi with Tomato Butter Sauce, sprinkled with more grated Parmesan.
  • I ate 10, and this recipe yields about 40.
  • I froze half of the batch. After tossing each dumpling in flour I placed them on a parchment lined baking sheet and put it into the freezer. After an hour I transferred them to a plastic freezer bag for later use. I will place them into boiling water from frozen to cook, not defrost them beforehand.
  • These may also be prepared in other ways. For example, with herbed brown butter.

3 Responses to “Spinach Ricotta Gnudi”


  1. Italian Food « detroittokyo - May 10, 2012

    […] if that wasn’t enough to choose from, check out some of my other Italian-inspired recipes: Spinach Ricotta Gnudi, Italian Wedding Soup, Pesto Chicken & Vegetable Pasta and stay tuned for my next post. Share […]

  2. This Week’s Menu « detroittokyo - July 23, 2012

    […] Italian Style Breaded Shrimp and Gnocchi (Gnudi) w/Brown Butter and […]

  3. This Week’s Menu « detroittokyo - July 30, 2012

    […] Style Breaded Shrimp and Gnocchi (Gnudi) w/Brown Butter and […]

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