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These pillowy soft spinach ricotta gnudi are light, fluffy, and easy to make. This spinach and ricotta gnudi recipe sits on top of spicy arrabbiata sauce and topped with freshly grated parmesan, for the perfect Italian meal.
What are gnudi?
Gnudi originated in Tuscany and are basically “naked” ravioli with the base of the gnudi being made from ricotta cheese.
Are gnudi and gnocchi the same? Gnudi differs from gnocchi, which has a starch base of potato or flour.
Once cooked, gnudi are delicate, so they are typically not mixed with sauce. Instead place gnudi atop the sauce or spoon sauce over them.
Gnudi Ingredients
- Ricotta: Use whole milk ricotta and squeeze all the liquid out with cheese cloth, towel, nut bag, etc.
- Frozen Spinach: Thaw frozen spinach overnight in fridge and squeeze all the liquid out like the ricotta.
- Flour: You want little flour in the actual gnocchi, but enough to bind it together. The rest of the flour will be used to dust the outside. Traditionally semolina flour is used, but you can substitute with all purpose flour.
- Parmesan: Freshly grated parmesan is best, pre-shredded typically has anti-caking agents that can affect taste/texture.
- Egg: One egg and two egg yolks are used for the gnudi.
Removing the liquid from the ricotta and spinach, helps the gnudi form better and keeps them from falling apart. If you do not squeeze all the liquid out, the ratio’s will be off with the flour and they will fall apart.
How to make gnudi
- In a bowl add: ricotta cheese, parmesan cheese, spinach, flour, eggs, salt, and pepper.
- Mix with a silicone spatula until all ingredients are fully mixed together.
- To make the gnudi uniform, I use a cookie scoop, but you can also use a spoon or eye ball it.
- Roll the gnudi into a round ball and repeat.
After forming all the gnudi, roll them on a plate with the flour to fully coat. Tap off any excess for an even layer.
How to cook gnudi
Salt a pot of water and bring it to a boil. Once boiling, add gnudi in batches, and wait until they float to the top. Time depends on size of your gnudi, but they cook quickly in a few minutes. Remove with a spider strainer or spoon with holes. Set aside on plate and repeat with remaining gnudi.
How to serve gnudi
Gnudi are delicate, so I do not recommend tossing them in sauce. You can serve them on top of the sauce and/or spoon sauce over the top of them.
Serve spinach ricotta gnudi topped with fresh grated parmesan, fresh basil, and optional red pepper flakes.
Gnudi are best eaten right away while still warm.
How to store/freeze/reheat gnudi
- Storing: store cooked spinach ricotta gnudi in an airtight container, with sauce, in refrigerator for up to 4 days. You can also refrigerate the uncooked gnudi, after they have been rolled in flour, place them on parchment lined plate and cover with plastic wrap for up to 2 days.
- Freezing: to freeze un-cooked gnudi, after they have been rolled in flour, place them on parchment and in freezer for 1 hour. Once frozen, add them to freezer safe bag.
- Reheating: To reheat gnudi from refrigerator, you can reheat in the microwave, but cover so sauce doesn’t splatter. To cook frozen gnocchi, you can boil them from frozen, but the gnudi will need additional time to cook.
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Spinach Ricotta Gnudi
Ingredients
- 10 ounces frozen spinach (thawed, liquid squeezed out*)
- 12 ounces whole milk ricotta (liquid squeezed out)
- 3/4 cup semolina flour or all purpose (divided)
- 1 cup freshly grated parmesan (+ more for serving)
- 3 eggs (1 whole, 2 egg yolks)
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 24 oz arrabbiata sauce (or red sauce of choice)
- Fresh chopped basil for garnish
- Red pepper flakes for garnish (optional)
Equipment
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Instructions
- In a large pot, bring salted water to a boil. In a small saucepan, warm red sauce on low.
- Using a cheese cloth, nut bag, or towel, squeeze all liquid out of spinach and ricotta cheese. Discard liquid. *If you do not squeeze all the liquid off, the ratio will be off with the flour, causing them to fall apart in the water*
- In a large bowl add gnudi ingredients: spinach, ricotta cheese, parmesan, 1 whole egg, 2 egg yolks, 1/4 cup flour, salt, and pepper. Using a silicone spoon, mix until all ingredients are fully combined.
- Using a cookie scoop or spoon for uniform size, spoon out and roll into a ball (about 1 1/2 inches). Repeat until all of the mix is used.
- Add 1/2 cup flour to a plate and roll each gnudi ball in the flour until fully coated. Tap to remove excess so flour is evenly distributed. Repeat with remaining gnudi.
- Once gnudi are formed and water is boiling, gently drop into water (do this in batches to not over crowd in pot). Allow them to boil until they float to the top of the water. Remove with spider strainer or spoon with holes, then set aside and repeat.
- Gnudi are delicate, I do not recommend tossing in sauce. You can serve them on top of the sauce and/or spoon sauce over the top of them. Serve spinach ricotta gnudi topped with fresh grated parmesan, fresh basil, and optional red pepper flakes. Gnudi are best eaten right away while still warm. Enjoy!
Notes
Liquid in spinach and ricotta
- Removing the liquid from the ricotta and spinach, helps the gnudi form better and keeps them from falling apart. You can use a cheese cloth, nut bag, or a towel.
- If you do not squeeze all the liquid out, the ratio of flour will not be enough and cause them to fall apart. Add more flour if needed.
Storing
- Store cooked spinach ricotta gnudi in an airtight container, with sauce, in refrigerator for up to 4 days.
- You can also refrigerate the uncooked gnudi, after they have been rolled in flour, place them on parchment lined plate and cover with plastic wrap for up to 2 days.
Freezing
- To freeze un-cooked gnudi, after they have been rolled in flour, place them on parchment and in freezer for 1 hour. Once frozen, add them to freezer safe bag.
Reheating
- To reheat gnudi from refrigerator, you can reheat in the microwave, but cover so sauce doesn't splatter.
- To cook frozen gnocchi, you can boil them from frozen, but the gnudi will need additional time to cook.
