Do Share Recipe

I recently made this Spinach & Ricotta Gnudi Recipe, and honestly, it felt like comfort food at its finest. The dumplings turned out incredibly soft, almost like little clouds of cheesy goodness.

I loved how simple ingredients came together to create something so elegant and satisfying. The buttery sage sauce added a rich, cozy flavor that made every bite irresistible.

If you’re looking for a restaurant-style dish you can easily make at home, this is it! You can also enjoy similar flavors in recipes like Southern Crockpot Green Beans or Red Beans and Rice for a complete meal experience.

Ingredients

Here’s everything you need to make perfect gnudi, along with helpful tips to get the best results:

1 package (10-ounce) frozen chopped spinach, thawed – squeeze out all moisture to avoid soggy dumplings
1 cup whole-milk ricotta – use thick ricotta or drain it for a firmer texture
1 large egg – helps bind the mixture together
1/2 cup grated parmesan cheese – freshly grated gives better flavor and melts smoothly
1/3 cup all-purpose flour – just enough to hold everything without making it dense
1 teaspoon kosher salt – enhances the overall taste
freshly ground black pepper – adds subtle heat and depth
a pinch of freshly grated nutmeg (optional) – brings warmth and classic Italian flavor
a few fresh sage leaves – essential for that earthy, aromatic butter sauce
4 tablespoons salted butter – creates a rich, golden coating for the gnudi

Note: This recipe makes about 15–16 dumplings, perfect for 3–4 servings.

Variations

You can easily customize this recipe to suit your preferences:

Use gluten-free flour instead of all-purpose flour for a gluten-free version
Swap ricotta with dairy-free alternatives for a vegan-friendly option
Add lemon zest for a fresh, zesty flavor boost
Mix in garlic or herbs like basil or parsley for extra aroma
Replace parmesan with pecorino romano for a sharper taste

Cooking Time

This recipe comes together quickly and is perfect for weeknight cooking:

Prep Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes

Equipment You Need

Mixing bowl – to combine all ingredients smoothly
Cutting board & knife – for finely chopping spinach
Large pot – for boiling the gnudi
Slotted spoon – to remove dumplings gently from water
Skillet or frying pan – for browning butter and sage
Measuring cups & spoons – for accurate ingredient portions

How to Make Spinach & Ricotta Gnudi Recipe?

These delicate dumplings are easier to make than they look. Follow these simple steps for perfect results.

Prepare the Spinach

Start by squeezing all excess water from the thawed spinach using your hands or a clean towel. This step is crucial because too much moisture can make the gnudi fall apart. Once dry, chop the spinach very finely so it blends evenly into the mixture.

Make the Dough Mixture

In a large bowl, combine the chopped spinach, ricotta, egg, parmesan, salt, pepper, and nutmeg. Mix everything until smooth and thick. Add the flour gradually and stir until the mixture holds together but still feels soft.

Shape the Gnudi

Using a spoon or small scoop, portion the mixture into small balls. Gently roll them between your hands to form smooth dumplings. Place them on a tray and, if possible, chill for about 20–30 minutes to help them firm up.

Boil the Dumplings

Bring a pot of salted water to a gentle boil. Drop the gnudi in small batches and cook until they float to the surface, which takes about 3 minutes. Carefully remove them with a slotted spoon and set aside.

Brown in Butter and Sage

In a skillet, melt butter over medium heat until it starts to sizzle. Add sage leaves and cook until crispy and fragrant. Place the gnudi in the pan and gently turn them to brown on all sides for a golden finish.

Additional Tips for Making This Recipe Better

From my experience, these tips make a big difference:

I always drain ricotta beforehand if it looks watery—it improves texture a lot
I found chilling the gnudi helps them hold their shape better while cooking
Don’t skip finely chopping spinach; it blends better and prevents lumps
I prefer using minimal flour to keep the dumplings soft and light
I like adding a little extra parmesan on top before serving for richer flavor

How to Serve Spinach & Ricotta Gnudi Recipe?

Serve gnudi immediately while warm for the best taste and texture. Plate them with a drizzle of browned butter and crispy sage leaves on top. Add freshly grated parmesan and a sprinkle of black pepper for a beautiful finish. You can also pair them with a light salad or roasted vegetables for a complete meal.

Nutritional Information

Here’s a quick overview of the nutrition per serving:

Calories: ~300–400 kcal
Protein: 15–20g
Carbohydrates: 15–20g
Fat: 20–25g

Make Ahead and Storage

Storing

Store cooked gnudi in an airtight container in the refrigerator for up to 2 days. Make sure they are completely cooled before storing to maintain their texture.

Freezing

You can freeze uncooked gnudi on a tray until firm, then transfer to a freezer-safe bag. They can be stored for up to 1 month and cooked directly from frozen.

Reheating

Reheat gently in a skillet with butter or a splash of water to keep them moist. Avoid microwaving, as it can make them rubbery.

Why You’ll Love This Recipe?

This recipe is a true comfort food classic with a gourmet touch:

Easy yet impressive: I love how simple ingredients create a dish that feels restaurant-quality
Soft and pillowy texture: The gnudi are light, tender, and melt in your mouth
Customizable flavors: You can easily tweak ingredients to suit your taste
Perfect for any season: It works as a cozy winter dish or a light summer meal
Quick cooking time: Ready in under an hour, making it perfect for busy days

This Spinach & Ricotta Gnudi recipe is truly one of those dishes that feels special without being complicated. Once you try it, you’ll find yourself coming back to it again and again!

Ben Carraoli