When comfort meets elegance in Italian cooking, you get this absolutely delightful Spinach & Ricotta Gnudi Recipe. These pillowy, tender gnudi melt in your mouth with a perfect balance of fresh spinach, rich ricotta, and fragrant sage butter. Lightly dusted with Parmesan cheese and seasoned with a subtle hint of nutmeg, every bite celebrates authentic flavors presented in the most inviting way. Whether you’re looking for a comforting weeknight dinner or a show-stopping dish to impress friends, this Spinach & Ricotta Gnudi Recipe delivers warmth, texture, and incredible taste in every morsel.
Ingredients You’ll Need
Simple, fresh ingredients create the magic in this recipe. Each element plays a crucial role, whether adding creamy texture, vibrant color, or a comforting depth of flavor.
- Whole milk ricotta cheese: Use well-drained ricotta for that creamy, soft gnudi base without excess moisture.
- Fresh spinach: Wilted and finely chopped, it adds earthiness and lovely green color.
- Grated Parmesan cheese: Brings savory saltiness and umami to the mixture and as a finishing touch.
- Large egg: Binds the ingredients together gently without making the dough heavy.
- Salt and black pepper: Essential seasoning that lifts the whole blend to perfection.
- Ground nutmeg: Just a pinch adds a warm, subtle spice enhancing the ricotta’s flavor.
- All-purpose flour: Helps the gnudi keep their shape while remaining tender.
- Unsalted butter: For a luscious sage butter sauce that coats the gnudi beautifully.
- Fresh sage leaves: Adds aromatic depth and a hint of earthiness to the finishing butter sauce.
- Additional grated Parmesan: For sprinkling on top as a rich, cheesy garnish when serving.
How to Make Spinach & Ricotta Gnudi Recipe
Step 1: Prepare the Spinach
Start by bringing a large pot of salted water to a gentle boil. Meanwhile, wilt your fresh spinach in a skillet over medium heat until it softens completely, about 2 to 3 minutes. This step is key for concentrating the flavor and making sure your gnudi doesn’t turn out watery. Allow the spinach to cool slightly before squeezing out every bit of moisture—this keeps your gnudi mixture perfectly balanced and not too wet. Finally, chop the spinach finely so it mixes evenly with the ricotta.
Step 2: Make the Gnudi Dough
In a large bowl, combine your well-drained ricotta with the chopped spinach, grated Parmesan, lightly beaten egg, salt, black pepper, and just a pinch of ground nutmeg. Stir everything together until you get a smooth, uniform mixture. Then, gently fold in the flour just until everything binds and no dry spots remain. Avoid overmixing to keep those gnudi light and tender rather than dense.
Step 3: Form the Gnudi
Dust your hands lightly with flour and carefully shape the mixture into small oval dumplings, about the size of a large walnut. Place each formed gnudi on a floured tray to prevent sticking. Let them rest for 15 minutes—this “resting” step helps them firm up just enough so they hold their shape in the water without falling apart.
Step 4: Cook the Gnudi
Bring the salted water back to a gentle simmer and carefully drop your gnudi in batches. Cooking them too crowded can break them, so give them some space. Within 3 to 4 minutes, you’ll see them float to the surface—this is your sign they’re perfectly cooked and ready to be removed with a slotted spoon.
Step 5: Make the Sage Butter Sauce
While the gnudi cook, melt your butter in a skillet over medium heat. Add the fresh sage leaves and cook carefully until the butter turns golden brown and fragrant—be sure to watch it closely to avoid burning. This sage butter is the perfect warm, nutty complement to the soft gnudi texture.
Step 6: Toss and Serve
Gently transfer the cooked gnudi into the skillet with your sage butter and toss lightly so each dumpling gets coated in that luxurious sauce. Serve immediately, generously topped with extra Parmesan cheese to add a salty, creamy finish.
How to Serve Spinach & Ricotta Gnudi Recipe
Garnishes
Adding a sprinkle of freshly grated Parmesan is classic, but don’t stop there. A few crisp sage leaves or a drizzle of high-quality extra virgin olive oil can elevate the presentation and flavor beautifully. A light dusting of freshly cracked black pepper adds a subtle kick.
Side Dishes
Keep the sides simple so the gnudi remains the star. A fresh mixed green salad with lemon vinaigrette balances the richness perfectly. Roasted cherry tomatoes or lightly steamed asparagus provide refreshing pops of freshness and color on the plate.
Creative Ways to Present
Try serving the gnudi nestled in a shallow bowl with the sage butter pooled beneath, topped with edible flowers for an elegant touch. You could also drizzle a vibrant basil pesto over the top to add a fresh herbaceous twist or sprinkle toasted pine nuts for a delightful crunch contrast.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to 2 days. Gently place the gnudi in a single layer to avoid sticking and keep their delicate shape intact.
Freezing
You can freeze uncooked gnudi by placing them on a floured tray in a single layer and popping them into the freezer until solid. Once frozen, transfer them to a freezer bag and cook directly from frozen—just add an extra minute or two to the boiling time.
Reheating
Reheat cooked gnudi gently in a warm skillet with a little butter or in simmering water until warmed through. Avoid microwaving as it can make them tough or rubbery. Taking your time preserves that soft, melt-in-the-mouth texture we all love.
FAQs
What is the difference between gnudi and gnocchi?
Gnudi are lighter and softer than traditional gnocchi because they’re made mostly from ricotta and spinach with less flour, whereas gnocchi typically use potatoes and flour. This gives gnudi a more delicate texture that almost melts on your tongue.
Can I use frozen spinach for this Spinach & Ricotta Gnudi Recipe?
Yes, frozen spinach works well in a pinch. Just make sure to thaw it completely and squeeze out all the excess water before mixing it with the other ingredients to avoid soggy gnudi.
How do I prevent the gnudi from falling apart during cooking?
Ensuring the ricotta is well-drained and not too wet is crucial. Also, letting the formed gnudi rest for 15 minutes before cooking helps them firm up. Cook them gently in simmering water and avoid overcrowding the pot.
What can I substitute if I don’t have sage leaves?
If fresh sage isn’t available, try using a small amount of fresh thyme or rosemary in the butter. These herbs provide a similarly warm, fragrant note that complements the gnudi beautifully.
Can this recipe be made vegan or dairy-free?
Traditional ricotta is a must for the classic texture, but you can experiment with vegan ricotta alternatives made from tofu or cashews. Keep in mind the texture and flavor will differ, so adjusting the binding agents like using flax egg might be necessary.
Final Thoughts
I absolutely adore this Spinach & Ricotta Gnudi Recipe because it feels like a hug in food form—light, comforting, and elegantly simple. Give it a try and see how such humble ingredients come together to create an unforgettable dish that’s perfect for any occasion. Trust me, once you make these gnudi, they’ll become one of your go-to favorites too!
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Spinach & Ricotta Gnudi Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
Delight in these tender Spinach & Ricotta Gnudi, light Italian dumplings made from ricotta cheese and fresh spinach, gently boiled and served in a luscious sage butter sauce. Perfect as a comforting main course with rich Parmesan flavor and a delicate texture.
Ingredients
Gnudi Mixture
- 1 pound whole milk ricotta cheese, well drained
- 10 ounces fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup all-purpose flour, plus more for dusting
Sage Butter Sauce
- 3 tablespoons unsalted butter
- 6 fresh sage leaves
To Serve
- Additional grated Parmesan cheese
Instructions
- Prepare the Spinach: Bring a large pot of salted water to a gentle boil. Wilt the fresh spinach in a large skillet over medium heat until fully softened, about 2 to 3 minutes. Remove from heat and let cool slightly, then squeeze out excess moisture using a clean kitchen towel or your hands. Finely chop the spinach and set aside.
- Mix Gnudi Dough: In a large bowl, combine the well-drained ricotta cheese, chopped spinach, grated Parmesan, lightly beaten egg, salt, black pepper, and ground nutmeg. Stir until the mixture is smooth and uniform. Gently fold in the flour just until combined, being careful not to overmix.
- Shape the Gnudi: Lightly flour your hands and a tray. Form the dough into small oval dumplings, about the size of a walnut. Place them spaced apart on the floured tray. Let the formed gnudi rest for 15 minutes to firm up before cooking.
- Cook the Gnudi: Carefully drop the gnudi into the simmering salted water in batches, avoiding overcrowding. Cook for 3 to 4 minutes until they float to the surface, indicating they are done. Use a slotted spoon to gently remove them from the water and set aside.
- Prepare Sage Butter: While the gnudi cooks, melt the unsalted butter in a skillet over medium heat. Add the fresh sage leaves and cook until the butter turns golden and fragrant, about 2 to 3 minutes, taking care not to burn the butter.
- Toss Gnudi in Sage Butter: Transfer the cooked gnudi to the skillet with the sage butter. Gently toss to coat them evenly and warm through.
- Serve: Plate the gnudi and sprinkle generously with additional grated Parmesan cheese. Serve immediately for best texture and flavor.
Notes
- Be sure to drain the ricotta cheese well to prevent the gnudi from becoming too soft and falling apart during cooking.
- For extra richness and creaminess, consider adding a spoonful of mascarpone cheese to the mixture.
- Gnudi can be made ahead and refrigerated for several hours before cooking; just rest them covered in the fridge.
- Handle the gnudi gently throughout shaping and cooking to maintain their delicate texture.
