I love making gnudi because they’re surprisingly easy to prepare and taste so elegant. The spinach and ricotta blend into a smooth, flavorful mixture that’s both hearty and light. The buttery sage sauce adds a nutty aroma, and the pine nuts give just the right touch of crunch. It’s the kind of dish that feels indulgent yet fresh—a perfect balance of comfort and sophistication.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Dough: 250 g (0.55 lb) spinach or chard (or similar greens) 250 g (0.55 lb) ricotta cheese 40 g (8 tbsp) Parmigiano Reggiano, grated 50 g (6.67 tbsp) flour 1 egg Nutmeg, to taste Salt and pepper, to taste
For the Sauce: Butter A sprig of sage A sprig of rosemary A sprig of marjoram (optional) Pine nuts
Directions
Make the Gnudi
I start by draining the ricotta thoroughly to remove excess liquid. Then, I blanch the spinach in lightly salted water for a few minutes until just wilted. I transfer it immediately to ice water to preserve its bright green color. Once cooled, I drain and squeeze it well to remove all moisture.
When the spinach is completely dry, I chop it finely and place it in a large bowl. I add the ricotta, grated Parmigiano-Reggiano, nutmeg, salt, and pepper, mixing everything together. Then, I add the egg and flour, combining until the mixture is smooth and uniform. If it feels too wet, I sprinkle in a little extra flour until it firms up.
I shape the dough into small walnut-sized balls, rolling each one lightly in flour. I place them on a well-floured tray, spaced apart so they don’t stick. I let the gnudi rest in the refrigerator for about 20 minutes to firm up before cooking.
Make the Sauce
While the gnudi rest, I melt the butter in a small saucepan over low heat. I finely chop the sage, rosemary, and marjoram, adding them to the melted butter to infuse it with their aroma. In another pan, I lightly toast the pine nuts until golden, then coarsely crush them.
Cook the Gnudi
I bring a large pot of salted water to a boil and carefully drop in the gnudi, a few at a time. They cook quickly—once they rise to the surface, they’re ready. I remove them gently with a slotted spoon and transfer them to a warm serving dish.
I drizzle the aromatic butter sauce over the gnudi and sprinkle the toasted pine nuts on top. Just before serving, I add a little more freshly ground pepper and grated Parmigiano-Reggiano for a perfect finish.
Servings and Timing
This recipe serves 4 people and takes about 20 minutes to prepare and 4 minutes to cook, for a total of 44 minutes.
Variations
I sometimes blend the spinach before mixing it with the ricotta for a smoother texture. For a change of flavor, I serve the gnudi with tomato sauce or a light meat ragu instead of butter and sage. Adding a squeeze of lemon juice to the butter sauce gives it a bright, fresh twist. I also enjoy substituting chard or kale for spinach when I want a slightly earthier flavor.
Storage/Reheating
I store any uncooked gnudi in the refrigerator for up to 1 day, covered with plastic wrap. Once cooked, they’re best eaten immediately, but leftovers can be refrigerated in an airtight container for up to 2 days. I reheat them gently in a skillet with a little butter or in the microwave for a few seconds, being careful not to dry them out.
FAQs
What are gnudi?
Gnudi are soft dumplings made with ricotta and spinach, similar to the filling of ravioli but without the pasta wrapper.
How do I keep gnudi from falling apart while cooking?
I make sure the ricotta and spinach are well-drained, and I let the gnudi rest in the fridge before boiling them so they firm up.
Can I use frozen spinach?
Yes, I can use frozen spinach. I thaw it completely, squeeze out all the water, and then proceed as with fresh spinach.
Can I make gnudi ahead of time?
Yes, I can prepare them a few hours ahead and refrigerate them until ready to cook.
Why are my gnudi too soft?
This usually means the mixture had too much moisture. I just add a little more flour to the dough to help it hold together.
What sauce goes best with gnudi?
The traditional sauce is butter and sage, but tomato sauce or a light cream sauce also pairs beautifully.
Can I bake the gnudi instead of boiling?
Boiling gives the best texture, but I can bake them in a sauce for a slightly firmer result.
Can I freeze gnudi?
Yes, I place them on a tray to freeze individually, then transfer them to a bag. I cook them directly from frozen, adding an extra minute or two to the cooking time.
What kind of ricotta should I use?
I use fresh, full-fat ricotta that’s well-drained for the creamiest texture.
How do I serve gnudi?
I like serving them simply with butter, herbs, and Parmigiano, often alongside roasted vegetables or a green salad.
Conclusion
I love making gnudi with spinach and ricotta because they’re a beautiful expression of Tuscan simplicity—soft, flavorful, and deeply satisfying. The combination of fresh greens, creamy cheese, and buttery herbs creates a dish that feels comforting and refined at the same time. Whether I serve them as a starter or a main course, gnudi always bring warmth and elegance to the table.
