Go Back
Spinach & Ricotta Gnudi Recipe
Ben Carraoli

Spinach & Ricotta Gnudi Recipe

I recently made this Spinach & Ricotta Gnudi, 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.
Print Recipe Pin Recipe
Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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