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Spinach & Ricotta Gnudi Recipe
Ash Tyrrell

Spinach & Ricotta Gnudi Recipe

I have to tell you, making Spinach & Ricotta Gnudi 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.
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Total Time 1 hour 40 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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