Published May 13, 2020.This post may contain affiliate links. Please read my disclosure policy.
This delicious recipe for gnudi are tasty ricotta cheese dumplings loaded up with spinach and parmesan cheese and are served with Pomodoro sauce.
If you’re a big dumpling fan, then these are definitely for you. They’re absolutely delicious, easy to make, and very similar to the ones I use in my chicken dumpling soup that I make a few times a year.
Gnudi
Gnudi are a tasty Tuscan, Italian favorite consisting of ricotta dough balls that got its name from the English word “nudi,” or naked. Often times called naked ravioli, gnudi is essentially the stuffing that goes into the ravioli.
These are incredibly easy to prepare and cook in only minutes making them a great weeknight meal or even an appetizer. These go a long way and will fill you up quickly.
What’s the Difference Between Gnocchi and Gnudi?
While the texture and cooking method is the same, gnocchi is quite a bit different than gnudi. The biggest contrast between the two is in the ingredients.
- Gnocchi: potatoes, flour, and eggs
- Gnudi: ricotta cheese, parmesan cheese, eggs, and flour
Spinach Gnudi
Classically these are made with spinach and are known as Spinaci di Gnudi. Occasionally you will see them without spinach and will be called ricotta gnocchi or a ricotta dumpling. While most recipes call for frozen spinach, I find it better and fresher to cook baby spinach and use it in this recipe.
How to Make It
Follow these easy to follow instructions with step by step images for how to make gnudi:
Cook the spinach in boiling water, strain, and cool over a bowl in the refrigerator until chilled.
Drain as much liquid off of whole milk ricotta cheese as possible in a colander.
Squeeze as much liquid as possible from the cooked and cooled spinach, and then finely mince it, and mix it together with the ricotta, parmesan cheese, eggs, salt, and pepper until combined.
Gradually add in the flour until the dough tightens up but is still a bit sticky.
Scoop out 3-4 tablespoons of the dough and roll them around in the flour to make a small ball.
Boil them in some salted water for 4 to 5 minutes or until they float to the top and serve.
How to Serve It
Traditionally these would be served with some browned sage butter, similar to gnocchi. I personally find them absolutely delicious when served alongside a very simple tomato Pomodoro sauce. It’s just like eating ravioli without all of the dough and it is so good.
Make-Ahead and Storage
Make-Ahead: While they are best eaten immediately, you can make these up to 1 day ahead of time. Simply reheat right before serving.
How to Reheat: Place them in a pot of boiling salted water and cook for 1 to 2 minutes or until hot. You can also cook on a microwave-safe plate until hot.
How to Store: Cover and place in the refrigerator for 4 days. These will freeze excellently covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
chef notes + tips
- You can absolutely swap out fresh baby spinach for cooked frozen spinach that has been thawed.
- Make sure the water for boiling the gnudi is at a very low boil as it can cause them to break apart.
More Italian Recipes
- Chicken Cacciatore
- Pasta Carbonara
- Bucatini All’Amatriciana
- Wedding Soup
- Cioppino
Be sure to follow me onFacebook,Youtube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Easy Italian Gnudi Recipe
5 from 12 votes
This delicious recipe for gnudi are tasty ricotta cheese dumplings loaded up with spinach and parmesan cheese and are served with Pomodoro sauce.
Servings: 30
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Ingredients
- 1 pound fresh baby spinach
- 1 ½ pounds whole milk ricotta
- 1 ¼ cups grated parmesan cheese
- 6 large eggs
- 3 ½ cups 00 or all-purpose flour
- Sea salt and fresh cracked pepper to taste
- ½ Pomodoro recipe
Instructions
Add the baby spinach to a large pot of boiling salted water and cook for 2 to 3 minutes or until wilted.
Run the spinach under cold water and chill in the strainer over a bowl in the refrigerator for 10 minutes.
Next, add the ricotta cheese to a strainer in a bowl and drain off as much liquid from the cheese as possible, which takes about 10 minutes.
Remove the baby spinach from the refrigerator and finely mince it and add to a large bowl along with the ricotta, parmesan, eggs, salt, and pepper until completely combined.
Add in the flour and mix to form a sticky dough. You may need to add in a bit more or use a bit less as it is more about feel than anything.
Scoop out about 3-4 tablespoons and roll them around in a small bowl of flour to coat and then roll them in your hand to form a ball. Repeat until all the dough has been rolled and set aside.
Cooking in batches add them to a large pot of boiling salted water for 4-5 minutes or until they float to the top.
Serve them with hot Pomodoro sauce with optional garnishes of grated parmesan cheese and basil leaves.
Notes
Chef Notes:
- Make-Ahead: While they are best eaten immediately, you can make these up to 1 day ahead of time. Simply reheat right before serving.
- How to Reheat: Place them in a pot of boiling salted water and cook for 1 to 2 minutes or until hot. You can also cook on a microwave-safe plate until hot.
- How to Store: Cover and place in the refrigerator for 4 days. These will freeze excellently covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- You can absolutely swap out fresh baby spinach for cooked frozen spinach that has been thawed.
- Make sure the water for boiling the gnudi is at a very low boil as it can cause them to break apart.
Nutrition
Calories: 127kcalCarbohydrates: 13gProtein: 7gFat: 5gSaturated Fat: 3gCholesterol: 48mgSodium: 108mgPotassium: 141mgFiber: 1gSugar: 1gVitamin A: 1602IUVitamin C: 4mgCalcium: 115mgIron: 1mg
Course: Appetizer, entree, Main
Cuisine: Italian
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26 comments
- Constance Ruggieri
Instead of boiling them, I deep fried them in hot EEVO till they were light brown and very crispy. Drained them and served them with a light pomidoro sauce. Delicioso!
- Reply
- Chef Billy Parisi
Thanks!
- Reply
- Eileen
A little fresh minced garlic perhaps?
I think the gnudi with pomodoro was stellar!- Reply
- Cecilia A O’Shaughnessy
so yummy, worth the little bit of work that goes into them. freeze ok too.
- Reply
yes indeed!
- Reply
- Sarah BG
Watched the video and was skeptical these would taste good at all, in part because I had never heard of gnudi before. Made them to test them out…they are divine! Such a great and light appetizer. Plus the instructions for storing/freezer and reheating (because the recipe makes a lot which is awesome) is a breeze!
- Reply
thanks for giving it a shot!!
- Reply
- JenR
Delicious, and they do keep well in the freezer!
- Reply
appreciate you trying it
- Reply
- Teresa McCarthy
This was easy and impressive! Delicious!
- Reply
- Teresa McCarthy
Easy and delicious
- Reply
- Talaena Marven
Addicted! Made the pomodoro sauce for them…so good. I was bit messy making them but I can be a messy kid sometimes…I think I will have a better way about it next time…because there is definitely going to be a next time.
- Reply
They’re tasty!
- Reply
- Pamela Lareau
Fresh and delicious!! Made this for special friends & it’s a keeper!!
- Reply
Thank you
- Reply
- Aldo
Unbelievably delizioso
- Reply
- Donna
Looks delish…I am sure homemade ricotta would be just fine in this???
- Reply
yes
- Reply
- Anne
How many servings is this recipe?
- Reply
Makes 30 gnudi.
- Reply
- Bonnie
Chef,
Is draining the spinach enough or must you squeeze it dry?- Reply
squeeze it as best you can.
- Reply
- Tom
Great Recipe. Can they be frozen prior to cooking or cooked first?
- Reply
cooked first
- Reply
- CHARLENE LAFONTAINE
Chef Parisi these look so good. Was wondering what I was going to make for my dinner tonight. Problem solved. I have so much ricotta right now and was trying to come up with different ways to use it up without becoming boring. Definitely will be freezing some of these.👍👍👍👍
- Reply
- Rehab
Looks delicious, Thank you for sharing this! Thank you chef Billy.
- Reply