Spinach Ricotta Gnudi

What are gnudi?

Gnudi are a traditional Italian dish originating from Tuscany. Their name can be translated as “naked,” as they are essentially similar to ravioli filling, just without the pasta dough around them. Classic gnudi are most often made with ricotta, spinach, Parmesan, and eggs. Just enough flour is added to make the mixture easy to shape and to help the dumplings hold together while cooking.

That is exactly what makes them special. Unlike classic gnocchi, which are usually made mainly with potatoes and flour, gnudi have a more pronounced flavor of dairy and Parmesan. Their texture is very delicate, soft, and almost creamy. In this recipe, we use a combination of smooth cottage cheese or ricotta and Skyr, which creates gnudi that hold their shape beautifully while still remaining very soft.

Why you will adore it 

Spinach gnudi are a simple way to turn a few basic ingredients into a slightly different lunch or dinner. We especially love them because they can be served in so many ways and easily adapted depending on the season or the ingredients you have at home. These are the main features of this recipe:

• the gnudi are soft, tender, and delicate
• they are made with cottage cheese or ricotta and spinach
• Parmesan gives them a pleasant, rich flavor
• the preparation is quick and easy
• they are perfect for a vegetarian lunch or dinner
• the recipe makes about 26 small gnudi
• they can be served with a variety of sauces
• the mixture can also be prepared a few hours in advance

Top 5 tips and tricks

Making spinach gnudi is not difficult, but a few small steps make a big difference to their final texture.

1. Prepare the spinach and drain it well – Wash the fresh spinach thoroughly and blanch it. This step is important because too much water in the spinach can make the gnudi mixture too soft. Spinach releases a lot of moisture as it cooks. If it is added to the mixture while still too wet, you will need to add more flour, which can make the gnudi denser.
2. Do not add too much flour – The goal is to keep the gnudi soft and tender in the center. Flour is necessary to hold the mixture together, but do not add more than stated or needed. The gnudi mixture can be slightly softer than you might expect from classic potato gnocchi.
3. Use freshly grated Parmesan – Freshly grated Parmesan blends into the mixture more easily and has a stronger, richer flavor than pre-grated cheese.
4. Do not skip the chilling time – Once the gnudi are coated in flour and shaped, refrigerate them for at least 15 minutes before cooking. This short resting time helps them keep their shape while cooking.
5. Do not cook at a vigorous boil – Gnudi are much more delicate than classic pasta. The water does not need to boil aggressively. Bring it to a boil, then reduce the heat slightly and carefully lower the gnudi into the water. This will help them keep their shape.

Frequently asked questions and answers

What is the difference between gnudi and gnocchi? Classic Italian gnocchi are usually made with potatoes and flour. Gnudi, on the other hand, are primarily made with ricotta or cottage cheese, eggs, and Parmesan. This makes gnudi softer, creamier, and gives them a more pronounced dairy flavor.

Can I use cottage cheese instead of ricotta? Yes. You can use smooth cottage cheese or ricotta for this recipe. The most important thing is that the cheese is not too watery. If your ricotta or cottage cheese contains a lot of moisture, drain it well before using.

Why are my gnudi falling apart? The most common reason is too much moisture in the mixture. The spinach or cheese may not have been drained well enough. It also helps to coat the gnudi thoroughly in flour and chill them for at least 15 minutes before cooking.

Why are my gnudi too firm? Most likely, too much flour was added to the mixture. Gnudi dough should not be very firm. It should remain soft, as this is what gives the dumplings their characteristic tender texture.

Storing and freezing

Gnudi are best served freshly cooked, but part of the preparation can easily be done in advance.

Uncooked gnudi – Arrange the shaped and flour-coated gnudi on a plate or baking sheet so they do not touch. Cover and refrigerate. They can be stored in the refrigerator for up to 12 hours before cooking. This is a great option if you want to prepare them in the morning and cook them for lunch or dinner.

Cooked gnudi – If you have leftover cooked gnudi, transfer them to an airtight container and refrigerate for up to 2 days. Reheat them gently in a skillet with the sauce and a few tablespoons of water, as they are quite delicate.

Freezing – The best option is to freeze gnudi before cooking. Arrange them on a tray so they do not touch and freeze until firm. Once completely frozen, transfer them to a freezer bag or airtight container. They can be stored this way for about 1 month.

There is no need to thaw them completely before cooking. Cook them directly from frozen, adding a little extra cooking time.

How to make spinach gnudi at home (video)

Check this short video to master the recipe at home.

Next, try this gnudi recipe

• Ricotta Gnudi with Pancetta and Asparagus

Made in collaboration with Lidl Slovenija d.o.o. k.d.