spinach and ricotta gnudi

Discover how to make light and fluffy spinach and ricotta gnudi at home. This easy recipe delivers Italian-style dumplings with a creamy, cheesy filling.

If you’re looking for a dish that combines the richness of ricotta with the freshness of spinach, then spinach and ricotta gnudi is the perfect choice. These Italian dumplings are lighter than gnocchi but just as satisfying, making them a favorite for both weeknight dinners and special occasions.

Gnudi, which means “nude” in Italian, are essentially the filling of ravioli without the pasta shell. This gives them a delicate, pillowy texture that melts in your mouth. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding.

In this guide, we’ll walk you through everything you need to know to make the best spinach and ricotta gnudi. From selecting the right ingredients to mastering the cooking process, you’ll be serving up restaurant-quality dumplings in no time.

What Are Spinach and Ricotta Gnudi?

Spinach and ricotta gnudi are a type of Italian dumpling made primarily from ricotta cheese, spinach, flour, and eggs. Unlike traditional pasta, gnudi are soft and airy, with a texture that’s somewhere between gnocchi and a soufflé. They are typically served with a simple sauce, such as brown butter and sage or a light tomato sauce, to let their delicate flavor shine. For more Italian-inspired dishes, check out our penne alla vodka recipe.

Why You’ll Love This Recipe

This spinach and ricotta gnudi recipe is perfect for several reasons:

• Simple Ingredients: You only need a handful of ingredients, most of which you likely already have in your kitchen.
• Quick to Make: The dough comes together in minutes, and the gnudi cook in just a few minutes in boiling water.
• Versatile: You can serve gnudi with a variety of sauces, making them adaptable to different tastes and occasions.
• Vegetarian-Friendly: This recipe is entirely vegetarian, making it a great option for meat-free meals.

Ingredients for Spinach and Ricotta Gnudi

To make these delicious dumplings, you’ll need the following ingredients:

• 1 cup fresh ricotta cheese, drained
• 1 cup finely chopped spinach, cooked and squeezed dry
• 1/2 cup all-purpose flour, plus extra for dusting
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)

Step-by-Step Instructions for Making Gnudi

Step 1: Prepare the Spinach

Start by cooking the spinach. You can either steam it or sauté it in a pan with a little olive oil. Once cooked, drain it well and squeeze out as much liquid as possible. Chop the spinach finely and set it aside to cool. For more tips on handling spinach, refer to this guide on cooking spinach.

Step 2: Mix the Dough

In a large bowl, combine the ricotta, egg, grated Parmesan, salt, pepper, and nutmeg. Mix until smooth. Add the chopped spinach and stir until well combined. Gradually add the flour, mixing until the dough comes together. Be careful not to overmix, as this can make the gnudi tough. For a deeper understanding of ricotta’s role in Italian cuisine, check out this guide on ricotta cheese.

Step 3: Shape the Gnudi

Lightly flour a clean surface and your hands. Take small portions of the dough (about 1 tablespoon each) and roll them into oval shapes. Place the shaped gnudi on a floured tray, ensuring they don’t touch each other to prevent sticking. For more shaping techniques, you might find our guide on shaping gelato helpful.

Step 4: Cook the Gnudi

Bring a large pot of salted water to a gentle boil. Carefully drop the gnudi into the water, working in batches to avoid overcrowding. Cook for 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer to a plate. For more cooking tips, refer to this food safety guidelines.

Tips for Perfect Spinach and Ricotta Gnudi

To ensure your gnudi turn out light and fluffy every time, follow these tips:

• Drain the Ricotta: Use a fine-mesh strainer to drain excess liquid from the ricotta for at least 30 minutes before using. This prevents the dough from becoming too wet.
• Squeeze the Spinach Dry: Removing as much moisture as possible from the spinach is crucial. Use a clean kitchen towel to squeeze out the liquid.
• Handle the Dough Gently: Overmixing or compacting the dough can result in dense gnudi. Mix just until the ingredients are combined.
• Use a Light Touch When Shaping: Roll the gnudi gently between your palms to keep them airy.

Serving Suggestions

Spinach and ricotta gnudi are incredibly versatile and can be paired with a variety of sauces. Here are some serving ideas:

• Brown Butter and Sage: A classic pairing that enhances the nutty flavor of the gnudi.
• Light Tomato Sauce: A simple marinara or cherry tomato sauce adds a refreshing contrast. For a delicious marinara recipe, check out our penne alla vodka.
• Creamy Alfredo: For a richer dish, serve with a creamy Alfredo sauce.
• Pesto: A vibrant basil pesto brings a burst of freshness. For a great pesto recipe, visit this classic pesto recipe.

Storage and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a pan with a little butter or olive oil. Avoid microwaving, as this can make the gnudi rubbery. For more storage tips, refer to this USDA guide on food storage.

Variations and Substitutions

Feel free to customize this recipe to suit your preferences:

• Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend.
• Herb-Infused: Add finely chopped herbs like basil or parsley to the dough for extra flavor.
• Cheese Variations: Swap the Parmesan for Pecorino Romano or add a touch of goat cheese for a tangy twist. For more cheese options, check out our chicken fricassee recipe.

Common Questions About Spinach and Ricotta Gnudi

Here are answers to some frequently asked questions about making gnudi:

• Use Room Temperature Ingredients: Ensure your ricotta and egg are at room temperature before mixing. This helps create a smoother dough and better texture.
• Don’t Overcook the Gnudi: Cook them just until they float to the surface. Overcooking can cause them to become dense and rubbery.
• Reserve Pasta Water: If you plan to toss the gnudi in a sauce, reserve some pasta water to help bind the sauce and gnudi together.
• Freeze for Later: You can freeze uncooked gnudi on a floured tray. Once frozen, transfer them to a bag and cook directly from frozen when needed.
• Experiment with Sauces: Try different sauces to find your favorite pairing. A light lemon butter sauce can add a refreshing zing.
• Avoid Overcrowding the Pot: Cook the gnudi in batches to ensure they have enough space to cook evenly and don’t stick together.
• Use Fresh Ricotta: Fresh ricotta makes a significant difference in flavor and texture. Avoid using low-fat ricotta, as it can make the gnudi dry.
• Add a Pinch of Nutmeg: A small amount of nutmeg enhances the flavor of the ricotta and spinach, adding depth to the dish.