Gnudi {Spinach and Ricotta Gnudi}

If you like gnocchi then chances are you’ll love GNUDI! Gnudi are naked ravioli. Why naked? Because it’s the ravioli filling without the wrapper. I will tell you these are quite addictive. They’re creamy pillows of ricotta and spinach rolled into blissful bites.

You’ll want to be sure to squeeze every last DROP of water out of the spinach. You don’t want soggy gnudi, trust me. I always have frozen spinach on hand, but if you prefer to use fresh spinach just be sure to remove the stems, blanch, drain, squeeze dry and then chop.

You want your gnudi to be about the size of a walnut. I find that a tablespoon works great for this or a large melon baller {you know I like to use what I have on hand ; ) } It also helps to have your hands well floured {otherwise it’s a stick hot mess}

I prefer mine with a butter and sage sauce but it’s also great with a basic tomato sauce and who am I kidding, I’d eat them plain too!

Baci !


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Gnudi {Spinach and Riccota Gnudi}
What you’ll need:
1 pound frozen spinach – thawed, drained/squeezed dry and roughly chopped
1 cup ricotta cheese
3 eggs
1/2 cup Parmigiano Reggiano – grated
1 1/4 cups all purpose flour
salt/pepper
1/4 teaspoon grated nutmeg
4 tablespoons unsalted butter
a few fresh sage leaves

What to do:
1. Place a large pot of salted water onto boil.

2. Into  a large bowl, add: spinach, ricotta, eggs, Parmigiano, and flour. Stir to combine. Season with salt/pepper and nutmeg. Stir to combine.

3. Use a tablespoon measuring spoon to form balls with spinach mixture. You’ll want to be sure your hands are floured. Continue until all balls are formed.

4. Reduce water to a simmer and CAREFULLY drop balls into water. Do not crowd the pan, do this in batches. The gnudi will drop to the bottom and then float to the top. Remove them using a slotted spoon approximately 2 minutes after they have floated to the top. Transfer to a serving dish. Continue until all are cooked.

5. WHILE gnudi are cooking, into a small saute pan melt butter and add sage leaves. Pour butter/sage sauce over cooked gnudi.

27 Comments

  1. 1

    They look absolutely delicious! I can just imagine how good they’d be with a little butter sauce…Yum!

  2. 2

    Very new recipe and dish, looks superb :)

  3. 3

    This does look wonderful. Cannot wait to give it a try.

  4. 4

    Cool idea! I’ve never heard of this before, but am sure excited to try!

  5. 5

    Yum yum yummy yum! They look SO good!

  6. 6

    Gnudi…I love the name! If we have any filling left over from our pasta making experiments (still in progress), we’ll try this.

  7. 7

    I made gnudi a few years back using a recipe from a very famous Italian lady that shows a lot of cleavage on Food Network (youknowwho). I was not impressed. I’ve been wanting to try them again, so I’m so happy to see your flavorful recipe! :)

  8. 8

    Paula, these look so delicious! And the name is just fantastic!

  9. 9

    I have never had gnudi but I love the name & all the ingredients. A must try for sure!

  10. 10

    This is absolutely brilliant. I have never heard of this before and I can say that we will love these and may surely get addicted to it. I am saving this recipe .. i HAVE to try these yummy bites :)

  11. 11

    questi li adoro. io li faccio a forma di seme a volte. sono squisiti anche con un sugo rosso.

  12. 12

    Fabulous, Paula! Pinning this to try later! :)

  13. 13
    Mary /

    This sounds so good….definately bookmarked! Is it possible to freeze these? Another fabulous recipe to try. Thanks!!

  14. 14

    I’ve been wanting to try this for ages!

  15. 15

    Oh my goodness… what a dish! I love gnudi but have yet to try making them. Looks fantastic!

  16. 16

    Paula, great photos! We love gnudi in our house but I just don’t seem to make them enough. I prefer them with a light tomato sauce but my husband likes them with browned butter and sage so I usually make both, lol. This is one of those easy dishes that I call “Italian fast food” as they can be put together so quickly, require just a few ingredients, and taste delicious!

    You now having my craving gnudi!

  17. 17

    Oh yum!

  18. 18

    I’ve been eying this dish for WAY too long, and you’ve inspired me to get cracking and make it. What a wonderful recipe, Paula!

  19. 19
    Sheryll /

    Hey Paula,

    Oh wow, this looks and sounds devine. When I can get my car working again, I will be making this…. I love cheese of any kind and I may not have tried them all, but I have tried anything I can find in my area. Now, I don’t want to work, can’t stop tasting your Gnudi in my mind. Two of my favorite foods together…. heaven.

    Sheryll & Critters.

  20. 20

    I made these only once decades ago and I’ve never made them since, but you’ve inspired me to give it another go. They look great, especially with your beautifully colorful dishes.

  21. 21

    So pretty, so good… !

  22. 22

    You’ve reminded me of the splendors of gnudi! It’s been so long since I’ve enjoyed it – glad to have a simple recipe to duplicate at home. Thank you for sharing.

  23. 23

    Oh my goodness. Naked raviolis are genius ;) I’ve never heard of this before but now I am dying to try this with other flavors. Do you think it would work to add sausage bits??

    • 23.1

      Hi Lauren, I’ve never tried them with meat. You could always top them with a ragu {meat based sauce}. If you try it, let me know how they turn out : )

  24. 24

    Spinach and ricotta go together like peanut butter and jelly! Can’t wait to try this recipe soon!

  25. 25
    Carol /

    They sound wonderful having dinner party can they be made ahead of time and cook just before dinner day before would be great.

  26. 26

    I just returned from Italy where we took a cooking class where we made these. The recipe is similar but we used bread crumbs with the flour and then rolled in floured hands to shape balls. We let them “sit” for about 30 minutes before cooking in a chicken stock which added richness to the gnudi.

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