I have to tell you, making Spinach & Ricotta Gnudi Recipe was such a delight! These little dumplings are pillowy, cheesy, and surprisingly easy to make. I love how they melt in your mouth and feel fancy without requiring hours in the kitchen.

After trying this recipe, I now understand why gnudi is a favorite in Italian cuisine. It’s one of those dishes that instantly makes me feel accomplished as a home cook.

You can also enjoy similar comfort with a White Chicken Caprese Lasagna Recipe for a hearty Italian-inspired meal.

Ingredients for Spinach & Ricotta Gnudi

Here’s everything you need to make these tender dumplings perfectly.

12 ounces whole milk ricotta – choose fresh for creamy texture
9 ounces fresh spinach – avoid frozen for better flavor and texture
1 large egg – helps bind the mixture together
1/2 cup freshly grated parmesan – fresh cheese makes a huge difference in taste
1/3 cup dried bread crumbs – adds structure and prevents soggy gnudi
1/2 teaspoon lemon zest – adds brightness and balances richness
1/4 teaspoon freshly grated nutmeg – subtle warmth enhances flavor
1 teaspoon Diamond Crystal kosher salt – plus extra for boiling
1/2 cup all-purpose flour – helps the dumplings hold their shape
1/4 cup semolina flour – for dusting and rolling to prevent sticking

Note: several servings

Variations

Use dairy-free ricotta for a vegan version
Swap parmesan for nutritional yeast for a cheesy flavor without dairy
Add roasted garlic or herbs like sage for an extra flavor punch
Try whole wheat flour for a slightly nuttier gnudi
You might also enjoy a Tomato Basil Pasta with Balsamic Grilled Chicken Recipe alongside these gnudi for a fresh, flavorful pairing.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 40 minutes (including resting time)

Equipment You Need

Mixing bowl – for combining all ingredients
Baking sheet – for portioning and resting gnudi
Cookie scoop – helps form uniform dumplings
Saucepan – for boiling the gnudi
Grater – for fresh parmesan and nutmeg

How to Make Spinach & Ricotta Gnudi Recipe?

Preparing the Ingredients

First, wash and wilt your fresh spinach, then finely chop it. Drain any excess liquid because too much moisture will make the gnudi too soft. Mix it with ricotta, egg, parmesan, bread crumbs, lemon zest, nutmeg, and salt.

Forming the Gnudi

Dust a baking sheet with semolina flour. Using a cookie scoop, portion the mixture onto the sheet. Lightly dust and roll each scoop into smooth balls with your hands, making sure none stick together.

Resting the Dumplings

Refrigerate the gnudi for at least 1 hour. I’ve found that resting allows the exterior to firm up slightly, which helps them hold their shape during cooking. Overnight resting can also intensify the flavor.

Boiling the Gnudi

Bring a large pot of salted water to a gentle boil. Test one dumpling first; once it floats, let it cook for another minute. Remove with a slotted spoon and place on a lightly floured dish towel.

Preparing the Sauce

Melt butter in a pan and add chopped Calabrian chilies. Toss the cooked gnudi gently in the sauce for a glossy, flavorful finish. Serve immediately for the best texture.

Additional Tips for Making this Recipe Better

I always squeeze the spinach really well to avoid soggy dumplings
I gently fold ingredients to keep the mixture light, which gives that pillowy texture
Rolling gnudi on semolina prevents them from sticking to your hands or the baking sheet
I let them rest a bit longer than recommended; it improves the final shape

How to Serve Spinach & Ricotta Gnudi Recipe?

Serve gnudi with a drizzle of the Calabrian butter sauce. Garnish with fresh parmesan, cracked black pepper, or a sprinkle of fresh herbs like sage. For a restaurant-style touch, use a shallow, wide bowl and arrange the gnudi neatly with sauce spooned over each dumpling.

Nutritional Information

Here’s a quick idea of what each serving provides:

Calories: ~250 per serving
Protein: 12 grams
Carbohydrates: 20 grams
Fat: 14 grams

Make Ahead and Storage

Storing

Refrigerate uncooked gnudi on a semolina-dusted tray covered with plastic wrap for up to 24 hours. They’re ready to boil when needed.

Freezing

You can freeze uncooked gnudi in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Boil them directly from frozen; just add an extra minute to cooking.

Reheating

Cooked gnudi is best eaten immediately, but you can gently reheat in a pan with a little butter or sauce. Avoid microwaving, as it can make them rubbery.

Why You’ll Love This Recipe?

Here’s why I can’t get enough of these gnudi:

Easy to make – minimal ingredients and no fancy equipment needed
Fluffy texture – so light it almost melts in your mouth
Versatile – pairs well with various sauces, herbs, or spices
Impressive dish – looks gourmet but feels homemade
Adaptable – can go vegan or gluten-free with simple swaps

Spinach & Ricotta Gnudi is a delightful dish that feels indulgent yet is surprisingly easy to make. After making it once, I guarantee you’ll keep this recipe in your regular rotation for a comforting Italian meal.

Ash Tyrrell