Name: Spinach and Ricotta Gnudi Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 15 oz ricotta cheese; 3 oz grated Parmesan cheese; 1 lb chopped frozen spinach, defrosted and drained; 1/2 cup semolina flour, plus an additional 1/4 cup if needed; 1 egg; 1/2 cup all-purpose flour, for dusting and rolling; 5 tbsp butter; 1 lemon, juiced; 2 tbsp chopped fresh parsley; 3 tbsp chopped fresh basil

I absolutely adore making and sharing this Spinach and Ricotta Gnudi Recipe because it feels like such a cozy, indulgent treat that’s surprisingly light. The delicate pillows of ricotta and spinach melt in your mouth, balanced with the bright splash of lemon and fragrant herbs. Every bite brings a comforting blend of creamy and fresh flavors that always leaves me wanting just one more. It's one of those recipes that feels special enough for dinner guests but easy enough to make on a weeknight.

Why You'll Love This Spinach and Ricotta Gnudi Recipe

What really hooks me about this Spinach and Ricotta Gnudi Recipe is the incredible flavor contrast. The ricotta provides a silky, rich base, while the spinach adds just the right amount of earthiness and color. I especially love the way the butter, lemon juice, and fresh herbs complement each little gnudi, giving a subtle brightness that elevates the whole dish. It’s so comforting without being heavy, and the fresh basil and parsley add a beautiful aromatic pop you don’t get every day.

Beyond the taste, this recipe is a breeze to prepare once you understand the method. Rolling the gnudi and letting them rest is like giving the dough some quiet time to firm up, and I love how the cooking time is just a few minutes to get them perfectly tender. It’s a wonderful dish to make for family dinners or even a casual weekend meal when you want something impressive but not complicated. Plus, it’s fun to say “gnudi” at the table, which always sparks curiosity and compliments!

Ingredients You'll Need

A clear glass bowl is placed on a white marbled surface, containing five main layers of ingredients. At the bottom left, there is a rough, white lumpy layer of ricotta cheese. To its upper left is a smooth, pale yellow layer of fine cornmeal or flour. On the upper right side, there is a light beige pile of finely shredded cheese. Just below the shredded cheese, a bright yellow egg yolk sits beside a small pile of finely chopped green herbs. The layers are distinct and not mixed, showing different textures and colors in the bowl. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Spinach and Ricotta Gnudi Recipe are straightforward but thoughtfully chosen to bring together a perfect texture and fresh, vibrant flavors. Each item plays a crucial role in ensuring the gnudi are fluffy, flavorful, and hold their shape when cooked.

Ricotta cheese: The creamy foundation, I like to use well-drained, high-quality ricotta for the best texture.
Grated Parmesan: Adds a nutty, salty depth that complements the mild ricotta beautifully.

Chopped frozen spinach: Defrosted and squeezed dry, it brings color and earthy flavor without overpowering.
Semolina flour: Essential for structure; it gives the gnudi a subtle bite and keeps them from falling apart.
Egg: Acts as the binder to keep everything together without making the gnudi dense.

All-purpose flour: Used for coating the formed gnudi, making them easier to handle and less sticky.
Butter: The sauce starts with melted butter, lending a rich mouthfeel and carrying the herbs and lemon juice.
Lemon juice: Brightens the dish with citrusy acidity, which cuts through the richness.

Chopped fresh parsley: Adds a mild, fresh herbaceous note that livens up every bite.
Chopped fresh basil: Gives a sweet, aromatic lift and pairs beautifully with the lemon and butter sauce.

Directions

Step 1: If your ricotta is on the wet side, start by straining it using a fine-mesh strainer or cheesecloth placed over a bowl. Let it rest for a few hours to drain the excess liquid so your gnudi hold together better.

Step 2: In a mixing bowl, combine the drained ricotta, thoroughly squeezed spinach, Parmesan, semolina flour, egg, and a couple of pinches of kosher salt. I like to mix it all with my hands until the mixture feels fully incorporated and easy to scoop.

Step 3: Use a tablespoon-sized cookie scoop or spoon to portion out the mixture, then gently roll each portion into a ball about 1 to 2 tablespoons each. Roll these gnudi lightly in all-purpose flour and shake off any excess to prevent sticking. Place them on a sheet tray to rest.

Step 4: Let the gnudi rest uncovered in the fridge for at least one hour. I find this resting step crucial—it helps them firm up so they maintain their shape during cooking.

Step 5: When you’re ready to cook, prepare your sauce by melting the butter in a sauté pan over low heat. Once melted, stir in the lemon juice and a pinch of salt for that fresh and zesty flavor boost. Hold off on adding the herbs until the gnudi are cooked.

Step 6: Bring a large pot of salted water to a gentle simmer—avoid a full boil which can cause the gnudi to fall apart. Cook a few gnudi at a time, carefully dropping them in and letting them cook for 3 to 4 minutes until they float to the surface.

Step 7: Use a slotted spoon to transfer the cooked gnudi into the lemon butter sauce. After you’ve cooked all the gnudi, toss in the chopped herbs and warm everything together for another minute or two before serving.

Servings and Timing

This recipe makes about 4 hearty servings, perfect for sharing with friends or family. You'll want around 20 minutes for prep, especially factoring in the time to strain the ricotta if needed. Resting the gnudi in the fridge takes at least 1 hour, which is well worth it for texture. The actual cooking time is quick, about 15 minutes from simmering to plating. Altogether, you can expect around 1 hour and 25 minutes from start to finish, including resting time.

How to Serve This Spinach and Ricotta Gnudi Recipe

The image shows round dough balls mixed with green herbs evenly spread out on a white marbled surface. Each ball is lightly dusted with white flour, giving a slightly powdery look on top. The dough has a pale yellow color with visible green specks throughout, indicating the presence of herbs. The balls are placed close but not touching, in neat rows covering the frame, with soft lighting highlighting the texture and flour dust. photo taken with an iphone --ar 4:5 --v 7

I love serving this Spinach and Ricotta Gnudi Recipe as a main course, ideally paired with a crisp, green side salad dressed lightly with vinaigrette to balance the richness. Roasted or steamed vegetables like asparagus, green beans, or snap peas also complement the dish beautifully. For a heartier feel, a simple garlic bread or toasted baguette is a great accompaniment to soak up the luscious lemon butter sauce.

When plating, I like to arrange the gnudi in shallow bowls or on a pretty serving plate, drizzling extra sauce over the top and finishing with a sprinkle of freshly grated Parmesan and a few fresh basil leaves for a burst of color. Serving these warm is the key to enjoying their delicate texture and vibrant herb flavors at their best.

As for drinks, a chilled glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc, pairs wonderfully with the acidity from the lemon and the richness of the ricotta. If you prefer non-alcoholic options, sparkling mineral water with a slice of lemon keeps things refreshing. This dish shines on cozy weeknights but is also lovely for dinner parties or special occasions where you want to impress with a little Italian elegance.

Variations

If you want to mix things up, I’ve had great success swapping out the spinach for other greens like kale or Swiss chard—just make sure they’re well cooked down and thoroughly drained. You could also experiment with adding a little nutmeg or finely grated lemon zest into the gnudi mixture for an extra layer of aroma.

For those following a gluten-free diet, using gluten-free flour blends in place of the all-purpose flour for rolling, and substituting semolina with gluten-free alternatives like fine cornmeal, can work nicely with minor texture differences. While a vegan version is trickier because ricotta and egg are key to the soft structure, you could try plant-based ricotta substitutes combined with a flax egg as a binder, though it requires careful handling and might yield a denser gnudi.

Lastly, instead of boiling, some folks gently steam their gnudi for a softer step, or pan-fry leftover gnudi in a bit of butter until golden for a deliciously crispy twist. I encourage you to play around and discover your favorite method!

Storage and Reheating

Storing Leftovers

Leftover gnudi can be stored in an airtight container in the refrigerator for up to 2 days. I recommend placing a piece of parchment paper between layers to prevent sticking. Because these are soft and delicate, handle them gently when moving to avoid breakage or mushiness.

Freezing

If you want to freeze the gnudi, the best method is to flash freeze them on a baking sheet lined with parchment until firm, about 1 to 2 hours, then transfer to a freezer-safe bag. They keep well frozen for up to 2 months. When ready to cook, do not thaw—drop them straight into simmering water, adding a minute or two to the cooking time.

Reheating

The gentlest way to reheat cooked gnudi is in a pan with a little butter over low heat, tossing carefully until warmed through. Avoid the microwave if possible, since it can make the gnudi rubbery or soggy. Reheating in lemon butter sauce helps restore the fresh flavors and keeps each piece tender and luscious.

FAQs

Can I make the gnudi ahead of time?

Yes! One of my favorite parts about this Spinach and Ricotta Gnudi Recipe is that you can prepare the gnudi balls and refrigerate them for several hours or overnight before cooking. Just be sure to keep them uncovered so they don’t get too moist and stick together.

What’s the difference between gnudi and gnocchi?

Great question! Gnudi are essentially dumplings made primarily from ricotta cheese and greens, without the potatoes that are typical in gnocchi. This makes gnudi lighter, silkier, and more delicate, with a melt-in-your-mouth texture that’s a little different from the tender chew of gnocchi.

Can I use fresh spinach instead of frozen?

Absolutely! If you want to use fresh spinach, cook it down in a pan until wilted and then squeeze out as much moisture as possible. The draining step is critical because too much water will make the dough too wet and difficult to handle.

Why do I need to rest the gnudi in the fridge before cooking?

Resting the gnudi helps the flour and semolina absorb moisture from the ricotta and spinach, which firms up the mixture. This makes them easier to handle and minimizes the risk of falling apart during cooking, resulting in a perfect tender but cohesive texture.

Is there a way to make the sauce differently?

Definitely! While the classic lemon butter sauce is bright and simple, you could try tossing gnudi with a light tomato sauce, sage brown butter, or even a creamy pesto sauce. Each option adds its own personality, but I always come back to the lemon butter as my favorite.

Conclusion

I hope you feel inspired to try this Spinach and Ricotta Gnudi Recipe soon because it is truly one of those dishes that warms my heart every time I make it. Its delicate texture, bright flavors, and simple elegance make it a real standout in my kitchen. Whether you’re cooking for yourself, your family, or guests, this recipe offers a special way to celebrate fresh ingredients with minimal fuss. Trust me, once you try making gnudi at home, you’ll keep coming back for more!