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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.
servings
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)
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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.
*See in-post for step-by-step photos*
Video
Nutrition Information
Calories: 476kcal (24%), Carbohydrates: 41g (14%), Protein: 30g (60%), Fat: 22g (34%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 188mg (63%), Sodium: 1996mg (87%), Potassium: 997mg (28%), Fiber: 6g (25%), Sugar: 7g (8%), Vitamin A: 9823IU (196%), Vitamin C: 16mg (19%), Calcium: 539mg (54%), Iron: 5mg (28%)