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Vegetarian, Italy

Spinach and ricotta gnudi

Spinach and ricotta gnudi are naked ravioli, no pasta shell, just the filling, serving 4 people in 45 minutes. The recipe takes some patience, medium difficulty, at €2.60 per serving. Success comes down to squeezing the spinach bone dry and poaching the gnudi in barely simmering water.

Gnudi are basically naked ravioli, just the ricotta and spinach filling held together with a little flour, a real cloud on a plate.

Spinach and ricotta gnudi
Total time
45 min
Difficulty
Medium
Cost per person
€2.60
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Spring, Winter

Gnudi is what happens when a ravioli loses its wrapper. Inside, you get everything you love about spinach and ricotta ravioli, the creamy ricotta, the wilted spinach, the sharp bite of parmesan, minus the pasta around it. The result is an airy dumpling that almost melts on the tongue, finished with sage butter that turns lightly crisp on top.

This is a Sunday kind of dish, one where you want to cook with your hands, roll little balls, and take your time. It suits anyone who loves cheese and leafy greens, more adults and curious older kids than picky little ones who tend to avoid spinach. With Mon Chou, you know exactly how long each step takes and the right moment to drop the gnudi into the water.

The ingredients

4 people

Dairy

  • Ricotta 400 g
  • Grated Parmesan 70 g
  • Egg 1
  • Butter 60 g

Fruits and vegetables

  • Fresh spinach 500 g
  • Sage 10 sprigs

Pantry

  • Flouroften in the pantry 60 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Wilt the spinach in a pan or steam it, let it cool, squeeze it very dry, and chop it finely. 6 min

    Spread it in a clean kitchen towel and twist it like laundry.

  2. Mix the well-drained ricotta with the spinach, egg, half the Parmesan, nutmeg, salt, and pepper. 2 min

    If the ricotta looks wet, drain it in a sieve for 20 minutes.

  3. Roll walnut-sized balls and coat them well in flour. 10 min

    Flour your hands too, you'll spend less time cleaning up.

  4. Drop the gnudi into barely simmering water in small batches, not a rolling boil, and lift them out as soon as they float. 3 min

    Water that's too vigorous will break them apart, keep it at a gentle simmer.

  5. Foam the butter with the sage, spoon it over the gnudi, and sprinkle with the remaining Parmesan. Serve with the bread. 3 min

    A light grating of nutmeg on the plate finishes it off nicely.

Our tips to get it right

  • Work with cold, floured hands, gnudi dough sticks fast and loses its shape if it warms up too much.
  • Test one gnudo before cooking the whole batch, if it falls apart in the water, stir an extra spoon of flour into the mix.
  • Cook the gnudi in several small batches without crowding the pot, they need room to cook evenly.

The variations

  • Swap the fresh spinach for frozen chopped spinach, thawed and squeezed very dry, the result stays close to the original.
  • Add a little grated lemon zest to the filling for a brighter, more tangy version.
  • For a richer twist, replace the sage with crushed hazelnuts toasted in the butter.

What to serve it with

  • A lemony green salad
  • A glass of dry white wine
  • Roasted seasonal vegetables

Storage

Raw gnudi keep for 1 day in the fridge, well floured and spaced out on a plate. Once cooked, keep them for up to 2 days in a sealed container and reheat gently in a little butter in a pan. Freezing isn't recommended, the texture turns too soft once thawed.

Questions about this dish

Why do my gnudi fall apart while cooking?

It's almost always too much water in the spinach or the ricotta. Squeeze the spinach very hard and drain the ricotta for 20 minutes if it looks wet.

Can you make gnudi ahead of time?

Yes, shape the balls, flour them well, and keep them on a plate in the fridge for up to 1 day. Cook them at the last minute, right before serving.

Can you substitute the ricotta?

A well-drained fresh cheese like farmer's cheese can work, as long as it's firm. The texture will be slightly less silky than with real ricotta.

Do you really need sage?

It gives the classic flavor of Italian brown butter, but you can swap it for fresh thyme. The key is to foam the butter well before spooning it over the gnudi.

How long does it take to make spinach and ricotta gnudi?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in spinach and ricotta gnudi?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does spinach and ricotta gnudi cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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