Sometimes you don't feel like lots of steps, but you do want something that feels like a little ritual. Something soft, warm and green, with a flavor that lingers gently. These spinach and ricotta gnudi are small tender dumplings made with ricotta, spinach and Parmesan. You poach them briefly and then toss them in butter with sage, lemon and pepper.
Gnudi are like the filling of ravioli, but without the pasta dough around them. That makes them lighter and easier to make at home. The most important step is not difficult, but it is important: make sure the spinach and ricotta are well dried. Then the gnudi will stay nicely together and be soft, but not soggy.
Preparation time: about 45 minutes. Preparation: you can make the mixture several hours ahead and keep it covered in the fridge. Shape and poach the gnudi just before serving.
What are gnudi?
Gnudi are soft Italian dumplings made with ricotta, spinach, egg, cheese and a little flour. You can think of them as ravioli filling without the pasta. That makes them creamy, light and delicately flavored.
They are less complicated than fresh pasta, but they do require attention. The mixture needs to be firm enough to shape, but not dry. So add the flour little by little. Too much flour makes the gnudi heavy. Too little flour means they fall apart more quickly.
Ingredients for 3 to 4 people
- 300 g fresh spinach, or 250 g frozen spinach, well squeezed dry
- 250 g ricotta
- 1 egg
- 60 g Parmesan, finely grated
- 60 to 90 g flour, start with 60 g and add more only if needed
- 1 pinch nutmeg
- Salt and black pepper, to taste
- 80 g butter
- 8 to 12 sage leaves
- 1 lemon, zest and a squeeze of juice
- Optional: chili flakes or a little lemon pepper for extra kick
Handy to have ready
- Clean tea towel or fine sieve for the spinach
- Large pan with gently simmering water
- Slotted spoon
- Plate or dish to let the gnudi drain briefly
Method
1. Let the ricotta drain
Place the ricotta in a fine sieve and let it drain for 15 to 30 minutes. Have a little more time? Then leave the ricotta in the fridge longer in a sieve. The less moisture in the ricotta, the better the gnudi will hold their shape.
Is your ricotta very wet? Gently pat it dry with kitchen paper. This may seem like a small step, but it makes a big difference.
2. Dry the spinach well
Using fresh spinach? Briefly stir-fry or blanch the spinach until it has just wilted. Let it cool, then squeeze out as much moisture as possible in a clean tea towel.
Using frozen spinach? Let it thaw completely and squeeze out the excess moisture very well. Spinach holds a lot of water. If you do not remove it, the mixture will become too loose.
3. Mix the gnudi mixture
Finely chop the squeezed spinach. In a bowl, mix the ricotta, egg, Parmesan, spinach, nutmeg, salt and black pepper.
Then add 60 g flour and mix briefly. The mixture should be soft and slightly sticky, but you should still be able to shape balls with wet hands. Too loose? Add 1 tablespoon of flour at a time until it is just workable.
Want a subtle flavour boost? Then use a little lemon pepper, chilli flakes or a fine pepper from the Nicolas Vahé collection. Keep it light, so the ricotta and spinach remain the base.
4. Test one gnudi first
Bring a large pan of water to the boil and then turn the heat down. The water should barely simmer, not boil vigorously. Make one small test ball and carefully lower it into the water.
Does the ball stay nicely intact? Then you can continue. Does it fall apart? Add another 1 to 2 tablespoons of flour to the mixture and test again.
5. Shape and poach the gnudi
Wet your hands and shape walnut-sized balls. Work gently and place the shaped gnudi briefly on a floured plate if needed.
- Carefully lower the gnudi into the gently simmering water.
- Work in batches so the pan does not get too full.
- After about 2 to 4 minutes, the gnudi will float to the surface.
- Then let them cook for another 30 seconds.
- Lift them out of the pan with a slotted spoon.
Let the gnudi drain briefly on a plate. Move them carefully, as they are soft.
6. Make butter with sage and lemon
Melt the butter in a large frying pan over medium heat. Let the butter gently take on colour until it turns golden brown and smells nutty. Add the sage leaves and let them crisp briefly.
Turn the heat down low. Stir the lemon zest through the butter and add a small squeeze of lemon juice. Taste and season with salt and black pepper. A few flakes of sea salt from the Nicolas Vahé salt collection can work beautifully here as a finishing touch.
7. Finish the gnudi
Carefully place the gnudi in the pan with butter. Spoon the butter gently over the gnudi so they get a glossy coating. Do not let them brown too hard, or they may break.
Serve immediately with extra Parmesan. For a light finish, you can grate the cheese finely with a fine natural grater. That way, the cheese melts beautifully over the warm gnudi.
What to pay attention to
- Squeeze the spinach well. Too much moisture makes the gnudi too soft.
- Let wet ricotta drain. This helps make the mixture firmer.
- Add flour in batches. Too much flour makes the gnudi heavy.
- Always test one gnudi. That way you know whether the mixture is firm enough.
- Let the water simmer gently. Water that is boiling hard can break the gnudi apart.
- Serve immediately. That is when they are softest and most delicious.
Smart substitutes
- No fresh spinach? Use frozen spinach, but squeeze it out very well.
- No Parmesan? Use pecorino or another hard, salty cheese.
- No sage? Use basil or parsley, but add it only at the end.
- No lemon? Use a few drops of mild vinegar for freshness.
- Make it gluten-free? Use a gluten-free flour, but always test one gnudi first.
Serving tips
- With extra greens: serve with rocket or lamb's lettuce with olive oil and lemon.
- With crunch: sprinkle roasted hazelnuts or flaked almonds over the gnudi.
- With tomato: briefly fry halved cherry tomatoes in the butter until they just burst open.
- As a light meal: serve with a simple salad and some bread.
- For the table: place the gnudi on a calm serving dish and set some extra cheese aside. For a beautiful base, take a look at the collection of serving dishes.
Would you like to make the table moment extra calm? Add a small butter dish with some good butter for bread or an extra finish. Take a look at the collection of butter dishes for a calm table.
Variations on spinach and ricotta gnudi
Easier for weekdays
- Make the mixture in the morning or the evening before.
- Store covered in the fridge.
- Shape and poach the gnudi just before eating.
- Use a quick sauce of butter, lemon zest and a small splash of cooking water.
More heat
- Add chilli flakes to the butter.
- Use extra black pepper when serving.
- Finish with a little lemon pepper.
Extra savoury
- Add 1 to 2 tbsp finely chopped sun-dried tomato to the mixture.
- Use a little more Parmesan for a saltier flavour.
- Serve with sautéed mushrooms on the side.
Fresher and lighter
- Add extra lemon zest to the butter.
- Serve with rocket or lamb’s lettuce.
- Use less butter and add a small splash of cooking water for a lighter sauce.
Preparing and storing
You can make the gnudi mixture a few hours in advance. Store it covered in the refrigerator. It’s best to shape the little balls just before cooking, so they don’t release too much moisture.
Cooked gnudi are best enjoyed straight after poaching. Have leftovers? Store them for up to 1 day in the refrigerator. Reheat gently in a frying pan with a little butter or olive oil.
Freezing is possible, but the texture may become a little softer after thawing. If you want to work ahead, it’s better to keep the mixture chilled and form and cook it later.
Nicolas Vahé in your daily routine
With delicate dishes like gnudi, small accents make a big difference. A pinch of sea salt, a warm pepper, lemon zest or a good oil can make the flavour just a little brighter.
In the Nicolas Vahé collection you’ll find these kinds of flavourings for the final finishing touch. Use them sparingly, so the spinach, ricotta and butter stay beautifully balanced.
Frequently asked questions
Why do my gnudi fall apart?
Usually that’s caused by too much moisture in the spinach or ricotta. Squeeze the spinach well, let the ricotta drain and add a little more flour if needed. Always test one gnudi first.
Can I make gnudi ahead of time?
You can make the mixture ahead of time and keep it chilled. Shape and poach the gnudi just before eating. That way they stay at their best.
Can I use frozen spinach?
Yes. Let the spinach thaw completely and squeeze it out very well. This is important for a firm mixture.
Which sauce goes well with gnudi?
Brown butter with sage and lemon is very suitable. Tomato butter, roasted cherry tomatoes or a light herb oil also pair well.
Which Nicolas Vahé products go well with this?
Sea salt flakes, black pepper, lemon pepper, a good olive oil or a subtle herb blend go well with gnudi. You’ll find more ideas among the Nicolas Vahé recipes.
In conclusion
Spinach ricotta gnudi are soft, green and creamy, yet lighter than many pasta dishes. By drying the spinach well, not making the mixture too heavy with flour and poaching it gently, you get gnudi that hold together nicely.
With sage butter, lemon and Parmesan, it becomes a plate that is simple, but feels thoughtfully made. A lovely dish for a quiet evening when you want something warm without much fuss.
