Easy & Fluffy Ricotta and Spinach Gnudi Recipe
I adore gnocchi and ravioli, but all that flour doesn’t sit well with me, so discovering gnudi was a game-changer! These “naked ravioli” (as the Italian name translates) are like getting the best part of ravioli—the filling—without the heavy dough, and I’m not complaining one bit! Serve these cloud-like balls alongside prosciutto-wrapped chicken or any Mediterranean-inspired meat dish, or enjoy them solo for a light, satisfying meal.
Why Will You Love This Recipe?
- Light and Pillowy: These gnudi melt in your mouth with a soft, airy texture. They’re like little clouds of cheesy goodness.
- Minimal Flour: With just a touch of flour, they’re perfect for low-gluten diets. You get all the flavor without feeling weighed down.
- Versatile Pairing: They shine as a side or a main dish. Pair with your favorite protein or savor them with just the sage butter.
Recipe Variations
- Cheese Swap: Try pecorino instead of parmesan for a sharper bite. It adds a bold twist to the gnudi’s flavor.
- Herb Infusion: Mix in chopped fresh basil or parsley with the spinach. It brings a fresh, garden-like vibe to each bite.
- Vegan Option: Use vegan ricotta and replace the egg with a flax egg. Swap butter for olive oil in the sauce for a plant-based dish.
Tools You’ll Need
- Large Skillet: Perfect for sautéing garlic and spinach quickly. A non-stick one makes cleanup a breeze.
- Mixing Bowl: A medium bowl works great for combining ingredients. Use one with a wide base for easy mixing.
- Slotted Spoon: Essential for scooping gnudi from boiling water. It helps drain them without breaking their delicate shape.
FAQ
Can I Freeze Gnudi?
Yes, freeze uncooked gnudi on a floured tray, then transfer to a freezer bag. They’ll keep for up to 2 months; boil straight from frozen.
How Do I Store Them?
Store cooked gnudi in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a bit of butter.
How Long Do They Last?
In the fridge, they’re good for 3 days. Uncooked gnudi can be refrigerated for 24 hours before cooking or frozen for longer storage.
What Should I Serve with Them?
Pair with prosciutto-wrapped chicken or grilled veggies for a Mediterranean feast. A simple tomato sauce or extra parmesan works great too.
Are These Suitable for Special Diets?
They’re naturally low-gluten but not gluten-free due to the small amount of flour. Use gluten-free flour for celiac-friendly gnudi; not keto or paleo.
Can I Make Them Ahead?
Shape the gnudi and refrigerate on a floured plate for up to 24 hours. Boil and sauce them just before serving for best texture.
Can I Use Frozen Spinach?
Yes, thaw and squeeze out all moisture from frozen spinach. Use about 1 cup to match the 10 oz of fresh spinach.
Other Recipes You’ll Love
- Cannelloni with Spinach and Ricotta
- Ricotta and Spinach Stuffed Shells
- Healthier Big Mac Potato Roll
- Healthy Crustless Spinach Quiche
- Viral Rice Paper Spanakopita with Zucchini
- Cottage Cheese Pasta Bake with Broccoli
- Savory Zucchini Crepes
- Cherry Tomato Feta Pasta Bake with Spinach
Ricotta and Spinach Gnudi
Ingredients
- For the Gnudi:
- 2 tbsp olive oil
- 2 garlic cloves minced
- 10 oz fresh spinach
- 1 cup ricotta cheese
- 1 egg
- 3/4 cup grated parmesan or similar hard cheese
- 1/3 cup all-purpose flour
- Pinch of salt
- Pinch of nutmeg
- For the Sauce:
- 2 tbsp butter
- 4 sage leaves
Instructions
- Heat olive oil in a skillet, sauté garlic briefly, then add spinach and cook until wilted; cool and squeeze out excess liquid.
- In a mixing bowl, combine spinach with ricotta, egg, parmesan, flour, salt, and nutmeg.
- Lightly oil your hands and form the mixture into 1-inch balls.
- Place balls on a floured plate, dusting lightly with more flour.
- Bring salted water to a gentle boil, then reduce to a simmer.
- Add gnudi and cook until they float to the surface, about 2-3 minutes.
- Melt butter in a skillet, add sage leaves, and cook for 1 minute; toss in cooked gnudi and gently shake to coat.
