photo: Spinach and Ricotta Gnudi

Spinach and Ricotta Gnudi

What is this dish like? Someone compares Gnudi with lazy dumplings, someone will say that it is almost a snack, only instead of potatoes - ricotta. In fact, gnudi (translated as «naked») is a raviolli, or rather, a filling for raviolli, but without a cover from paste dough.
30 min


  • Spinach
    200 g
  • Ricotta cheese
    200 g
  • Parmesan cheese
    50 g
  • Egg
    1 pcs
  • Whole wheat flour
    1 tbsp
  • Nutmeg
    - pinch
  • Butter
    50 g
  • Garlic
    2 clove
  • Salt
    - to taste

How to Make Gnudi


  • 1. Fresh spinach can be replaced with frozen one, in this case, it needs to be unfreezed, squeezed out from excess moisture and then weighed.

    Grate parmesan on a small grater and about 1tbsp. of cheese set aside to decorate the finished dish.

    Stew spinach with 1-2 tbsps of water for about 5 minutes on a low fire. During this time, spinach will noticeably decrease in volume, but will still remain bright green.
  • 2. Remove the frying pan from the fire and let the contents cool.

    In a deep bowl, mix ricotta, grated Parmesan, flour and egg. Add some salt, peppers (or a mixture of peppers) and nutmeg.
  • 3. Add the cooled spinach and mix. A soft homogeneous mass should be obtained, from which spinach ricotta gnudi can be formed.Before forming the blanks, put on fire the necessary amount of water with 1 tsp of salt.
  • 4. Traditionally, gnudi are formed by using two tablespoons: by putting a little mass into a spoon and, helping with a second spoon, we will form a long blank.
  • 5. Let’s coat the gnudi in flour and transfer them to boiling salted water. You need to cook the dish until they surface (about 3-5 minutes).
  • 6. In the meantime, let’s make sauce. In the frying pan, warm butter with largely chopped garlic.

    As soon as the butter melts and a pleasant garlic aroma appears, remove the frying pan from the fire, season the sauce with salt and pepper and immediately add the prepared gnudi de ricotta.

    Mix so that the butter sauce covers each product and immediately transfer the gnudi spinach to serving plates, sprinkling with Parmesan and fresh greens on top.
  • 7. The dish has a very tender consistency and a pleasant creamy taste.

    Gnudi can be boiled not only in water, but also in vegetable broth, and instead of cream sauce, pesto or tomato sauce is excellent.

    Bon Appetite!