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    Home » Pasta/Noodles » Spinach Ricotta Gnudi

    Spinach Ricotta Gnudi

    March 23, 2022

    287 shares
    Jump to Recipe Print Recipe

    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.

    spinach and ricotta gnocchi on a bed of red sauce topped with fresh basil and cheese, on an oval white and brown plate

    What are gnudi?

    spinach and ricotta gnudi on a bed of red sauce on an oval plate surrounded by fresh basil and block of cheese

    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, eggs, parmesan, spinach, basil and flour on wooden cutting board
    • 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.
    squeezing liquid out of spinach

    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

    mixing parmesan, flour, spinach, ricotta and forming into gnudi balls
    1. In a bowl add: ricotta cheese, parmesan cheese, spinach, flour, eggs, salt, and pepper.
    2. Mix with a silicone spatula until all ingredients are fully mixed together.
    3. To make the gnudi uniform, I use a cookie scoop, but you can also use a spoon or eye ball it.
    4. Roll the gnudi into a round ball and repeat.
    dusting gnudi in flour on a plate

    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

    boiling gnudi in a pot and removing with spider strainer

    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

    spinach ricotta gnudi over red sauce, topped with fresh parmesan, on an oval white and brown plate and surrounded by fresh basil

    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

    spinach ricotta gnudi over red sauce, topped with fresh parmesan, on an oval white and brown plate and surrounded by fresh basil
    • 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.
    spinach and ricotta gnocchi on a bed of red sauce topped with fresh basil and cheese, on an oval white and brown plate

    Looking for more Italian recipes?

    • Stuffed Pasta Shells
    • Cacio e Pepe Gnocchi
    • Homemade Meatballs
    • Linguine and Clams
    • Penne alla Vodka

    Made this recipe and loved it? Leave a star rating below!

    Spinach Ricotta Gnudi

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Pasta/Noodles
    Cuisine: Italian
    Keyword: gnudi, spinach ricotta gnudi
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 476kcal
    Author: Stephanie

    Equipment

    • Natural Ultra Fine Cheesecloth
    • Stainless Steel Mixing Bowls
    • Cookie Scoop
    • SAFESKIN* Nitrile Disposable Gloves
    • Stainless Steel Spider Strainer with Natural Bamboo Handle
    • All-Clad NS1 Nonstick Induction Saucepan
    • All Clad Stock Pot

    Ingredients

    • 10 ounces frozen spinach thawed, liquid squeezed out*
    • 12 ounces whole milk ricotta liquid squeezed out
    • ¾ 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

    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, ¼ 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 ½ inches). Repeat until all of the mix is used.
    • Add ½ 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

    1. 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.
    2. 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

    1. Store cooked spinach ricotta gnudi in an airtight container, with sauce, in refrigerator for up to 4 days.
    2. 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

    1. 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

    1. To reheat gnudi from refrigerator, you can reheat in the microwave, but cover so sauce doesn't splatter.
    2. To cook frozen gnocchi, you can boil them from frozen, but the gnudi will need additional time to cook.

    *See in-post for step-by-step photos*

    Nutrition

    Calories: 476kcal | Carbohydrates: 41g | Protein: 30g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 188mg | Sodium: 1996mg | Potassium: 997mg | Fiber: 6g | Sugar: 7g | Vitamin A: 9823IU | Vitamin C: 16mg | Calcium: 539mg | Iron: 5mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    287 shares

    Originally Published: March 23, 2022 Post Updated: November 16, 2022 Filed Under: Appetizer, Dinner, Italian, Pasta/Noodles, Quick Meals, Recipes, Vegetarian, Winter Comfort Tagged With: Basil, spinach

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    Reader Interactions

    Comments

    1. April

      March 24, 2022 at 6:09 pm

      These look delicious! Can you offer any advice for substitutions? I am so lactose intolerant so I can’t handle the ricotta cheese. Will lactose free cottage free work? And husband really likes some meat. Could I add it to the sauce?

      Reply
      • Stephanie

        March 24, 2022 at 6:11 pm

        Hi April, unfortunately ricotta is the main ingredient of the gnudi. I haven’t tried any other substitutions, changing the ingredients can affect the moisture, texture, and a lot of factors so I am unsure I apologize. I would still give it a try if you want to experiment. Also; meat can definitely be added to the sauce. You can pair them with any sauce you are craving. Let me know if you do experiment!

        Reply

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