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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    183 Reviews
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    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.
    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.
    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.
    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.
    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.
    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 :
    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.
    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.
    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.
    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
    I love these little pillows. They totally replace pasta for me when I'm watching the carbs.
    I added garlic powder and followed the rest exactly and it came out great.
    I really love this dish. It's so fast and easy to make. As long as you thoroughly coat the dumplings with the flour and lower them in with a ladle, you will have no issues with them falling apart. Also make sure the water is at a lower, rolling boil; not an intense one going up the sides of the pot. 
    I also found it makes a good topping for crunchy bread or bagel chips is you want to serve it with that.
    These are so good and very easy to make. Perfect appetizer and I serve with Giada's Simple Tomato Sauce. It's a real crowd pleaser and the texture is wonderful.
    Flavor was good but texture was mushy and dumplings fell apart in the water.
    Texture was not good at all. It was mushy and stringy and was very bland. Will not make again.
    My husband and I halved this recipe and it worked great for a light meal after work with our left-over baguette. I love how quick it is with ingredients we had on-hand. Thanks!  
    This is an amazing recipe and has always impressed a crowd! It is excellent as a first course or entree paired with roasted tomatoes or meat. I have found that chilling the dough for about 15 minutes holds the Gnudi together very well while cooking. Thanks Giada! I have to comment on the prior post regarding your clothing. You are fabulous and you always look amazing, some people are just clueless.
    We love these and make them probably once a month! Super convenient as the ingredients are basic pantry/freezer/fridge staples! And its so easy that even the husband has no shot at making a mistake!
    I had some leftover cheese - spinach mixture from my lasagna rolls filler.Since both the mixture was almost same, I thought making Gnudi. Just added extra yolk and flour what all the gnudi recipe called for. And WOW!!! this was so delicious. Everyone in family loved it. Thanks Giada!!!
    This is an easy dish to make and is healthy, sophisticated and very good. I read some reviews saying that it the dumplings fall apart when placing in the hot water, but I followed someone's advice not to let the water boil too intensely and it worked out great! The dumplings kept the shape nicely and looked quite pretty.
     If you like spinach and cheese, you should like this dish.
    Made as per recipe except I added garlic, and just a bit more flour (~2-3 tbsps) and used an alfredo sauce. Even my picky eater, 6 year old, had seconds (but without sauce). If this is a way I can get my children to eat spinach these will be made often!!! It probably took me about an 45-50 minutes to make.
    My first attempt boiling the gnudi, it completely fell apart. However, I did add minced garlic and chopped sauteed mushrooms into the mix, so this could have something to do with it. I ended up adding more flour (about a cup more) and forming smaller balls of the dough, and then boiled them. These turned out terrific! They didn't fall apart in the water! I served them with seared scallops and marinara sauce - so delicious!
    This recipe is absolutely delicious and relatively easy to make. It?s going to be a regular item on the menu in our household.
     For best results...
     - squeeze as much moisture out of the spinach as you can, then blot it between a few sheets of paper towels
     - use freshly grated Parmigiana-Reggiano - no other will do
     - freshly grated nutmeg is important too
     - an extra tablespoon of flour will help firm up the texture a little - don?t add too much
     - chill the mixture for a few minutes before shaping the gnudi
     - generously dust them in flour as you shape them
     - bring the water to a full rolling boil and immediately reduce it to barely a simmer before carefully dropping the gnudi into the water
     - once they float to the top give them a few extra seconds then carefully lift them out of the water
     - don?t use sauce from a jar - a fresh marinara is easy to make.
     Giada described them as the filling of ravioli without the pasta. That?s exactly what they are. For those who complained about the texture being mushy - have you ever had a ravioli with a firm textured chewy filling??? They are supposed to be soft textured.
     As for the flavor - it?s perfect the way it is. They?re supposed to be delicate in flavor and they are. The flavors of the spinach, ricotta, and Parmigiana-Reggiano all come through beautifully with barely a hint of nutmeg. Nothing needs to be added to enhance the flavor, particularly Herbes de Provence. (I can?t believe one reviewer actually added them thinking it was an improvement.)
     If you follow the recipe and pay attention to the suggestions listed here, you WILL have good results with this recipe. If you don?t, then you screwed up!!!
    Giada stated these were yummy light little pillows of goodness. These were pretty much TASTELESS BOMBS. They need garlic or some kind of flavor really bad and some way to lighten they up. They were heavy and gummy in texture and not appealing at all. Sorry Giada, but you bombed out on this one.
    Haven't tried this recipe yet but watching Giada I was thinking, how good would it taste if you fried the gnudi patties?!
    I make Gida's gnudi all the time with no problems. Just keep everything well floured and don't let the water come to a hard boil. The gnudi are fragile and will fall apart in a hard boil. You must be very gentle with them. Without Giada and Ina, there would not be a Food Network.
    Do not listen to the negative reviews of this dish. They probably didn't follow the recipe correctly. I just registered on this site to let everyone know the following: if you make this recipe, you will fall in love. It was delicious. I wouldn't chance anything. at. all.
    I followed the recipe exactly, but when I put the gnudi in to boil, they completely disintegrated.
    I found this recipe so easy to make. However, I used my own sauce (family recipe). My nine year old son, who has been getting to be a picky eater at times, loved them! He couldn't get enough. This was a big hit in our house. Thanks for the recipe Giada!!!!
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