Total Time:
23 min
15 min
8 min

6 servings

  • 1 cup whole milk ricotta cheese
  • 1 pound frozen spinach, thawed and squeezed dry
  • 1 cup grated Parmesan
  • 2 eggs
  • 2 egg yolks
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoons all-purpose flour, plus 1 cup for coating
  • 1 jar store bought marinara sauce, heated

Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.

Arrange gnudi on a platter and lightly drizzle with marinara sauce.

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Cooking Tips
3.8 183
Word of warning .. this makes a lot. My family of 4 couldn't finish the batch. I drained the cheese in the fridge for several hours before making and pressed the spinach between paper towels to get all of the water out. I am gluten free so I used all purpose gluten free flour and had no issues. I made large and small size to see if there was a difference in cooking and taste .. nope. I added Italian seasoning to the mixture based on other reviews about it being bland. I will say these are bland and the majority of taste will come from your sauce so choose that wisely. I really enjoyed these but would like to experiment with different spices to bring more taste to the actual gnudi. item not reviewed by moderator and published
Going to attempt to make these on the weekend. Not sure they will freeze well if I make a bunch. To have on hand for a quick meal. item not reviewed by moderator and published
I did a variation on this recipe with pureed butternut squash and I also mixed in some breadcrumbs until the mixture was like dough. I lovwd watching them popup in the boiling water as if to say 'I'm done". Make sure your chess and spinach are well drained. item not reviewed by moderator and published
I did everything exactly as described. They disintegrated in the water. I ended up with expensive watery soup. I would not ever try this again. Maybe I can deepfry the rest of them. The recipe made a lot of patties, but the first four I put in the water were destroyed. And, no, the water wasn't bubbling. It was simmering. item not reviewed by moderator and published
The dough was so soft I could not form the gnudi. I may try a different ricotta next time. The flavor profile is great though. item not reviewed by moderator and published
This recipe is very delicious and I love that it is low in carbohydrates! However, the major problem with the steps is that you must also DRAIN YOUR RICOTTA. Put it in a cheese cloth over a strainer+bowl and let it strain for 1-2 hours or overnight in the fridge. It will help firm up the "dough." Another good step is to SHOCK your gnudi when you remove them from the soft-boiling water. Drop them into ice water then remove them. When you are ready to serve just saute the gnuddi in a bit of butter. This will crisp them up a bit and add great flavor. When I don't want to use red sauce I sometimes fry fresh sage in the butter for a delicious herbal flavor then grate fresh Parmesan on the gnuddi and serve. Always try a recipe and put your twist on it. Don't let the negative reviews scare you off. Good luck : item not reviewed by moderator and published
These were great appetizers. They stayed together fine. I made a few changes. I used two 10oz boxes frozen spinach. I added one clove sauteed minced garlic. I only used one egg yolk since I had three eggs in hand and part-skim ricotta. I used the slotted spoon to carefully put the balls in the boiling water. Next time I would get some chunky plain/spicy marinara which would balance the cheesy gnudi. item not reviewed by moderator and published
These were pretty good but I made some changes Instructions are a little misleading, should be a bare simmer. They are a bit bland, I added a palmful of Itatlian dried herbs and some garlic and onion powder and after mixing it all together I let set in fridge for a couple hours. I worked in batches and kept the unformed product in the fridge. I only used a 5 oz container of parmesan but used extra for sprinkling on top and I borrowed from another recipe and added 3 tab panko crumbs and I only added two whole eggs. I made them in more ball shape and did roll them around in the extra flower she suggested. Mine stayed together well and tasted pretty good. Also once I resuced them from the simmering water after they floated I placed them on a wire rack to cool. A few lost a few pieces, but none fell apart completly. I also added the spinach juice to the water to enhance flavor. my "combo" gnudi only made abut 16 good size balls, about 4 servings of 4 each. item not reviewed by moderator and published
It is a wonderful fresh and light dish.I didn't feel guilty after eating this dish.My vegetarian family enjoyed this.We will be making this again. item not reviewed by moderator and published
These are wonderful. if your having trouble with them make a couple test ones and if they fall apart in the water then you might need to add something to make them stick together. I love them and i will make them again item not reviewed by moderator and published