Gnudi

Total Time:
23 min
Prep:
15 min
Cook:
8 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe

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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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
I love these little pillows. They totally replace pasta for me when I'm watching the carbs. item not reviewed by moderator and published
I added garlic powder and followed the rest exactly and it came out great. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Flavor was good but texture was mushy and dumplings fell apart in the water. item not reviewed by moderator and published
Texture was not good at all. It was mushy and stringy and was very bland. Will not make again. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Haven't tried this recipe yet but watching Giada I was thinking, how good would it taste if you fried the gnudi patties?! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I followed the recipe exactly, but when I put the gnudi in to boil, they completely disintegrated. item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
I watched her make this, it looked sooo Tasty and easy to prepare... ...it took a couple tries, but we finally mastered it, by adding 1 Tsp. Minced Garlic & 1 Tsp. Minced & 1 Cup more Flpour (our batter was too thin, needing more dry ingredients). the 1st batch turned out gooey, so we added he garlic & onion, patted the mwit hthe flour and slid into boiling water... ...Turned out EXCELLENT!!! I think the person in charge of the measurements was off some where on the ingredients...Bigtime... ...Still turned out great with the extra ingredients... item not reviewed by moderator and published
This was VERY easy and so good! My husband LOVED it and ate the leftovers the next day for his dinner. After making sure to cover in lots of flour i left in the fridge for aprx 30 min before adding to the pot of boiling water. Not one fell apart! We enjoyed the recipe as she created it. However, if you like tons of spice then you might want to experment with adding a few extras. This was easy and so good I will make it again! item not reviewed by moderator and published
I was a little intimidated by all the negative reviews, it seemed like there was some technique involved so that the gnudi did not break apart. They turned out wondefully! I added about 2 tbsp more of flour to the mixture and I made sure to dredge them really well. I just used a 2-3 quart pot and could fit 3 in at a time. I brought the water to a boil and then lowered it so it was slightly boiling and would slide the gnudi in one at a time. It seemed that they would probably break apart if it was a rolling boil. It was very obvious when they were done since they floated. This is a great way to clean out your fridge. I always have leftover ricotta from other recipes, and the 1 cup in this recipe is the perfect leftover amount. The gnudi were yummy and tasted like the filling in manicotti or stuffed shells. Thanks Giada! item not reviewed by moderator and published
I did add a TBSP or so of extra flour. I also added copped garlic for more flavor. After packing one Gnudi in a flattened circle I COVERED it and rolled it around in LOTS of flour. I just put ONE gnudi in the simmering water. It fell apart. So, I refrigerated the rest of the gnudi for a half hour in the fridge. Then I rolled them around in LOTS of flour. After that not one fell apart. They came out perfect. So I recommend REFRIGERATE before simmering! I also put Emeril's garlic tomato sauce over them when finished. They are definitely different, but me and my boyfriend both ate many helpings and i will make them again. They are more of an appetizer. They are a little rich for dinner!! GOOD! item not reviewed by moderator and published
First of all, the basic recipe uses sheeps milk ricotta which is drained to allow some of the water to drain out. After making the balls, they are left overnight in a container of semolina flour. This lets the flour form a skin around the cheese mixture. My favorite dressing is not a jar of commercial marinara (ugh), but a black butter sauce with fried sage leaves. Add an ounce or two of a good chicken stock, and grated parmesan cheese. Did someone say she's Italian? item not reviewed by moderator and published
My Mom and I are home alone (without our spouses) this weekend, and thought It would be really fun to have "nudies". The recipe was easy. After watching Giada make them earlier in the week, it was a snap to follow the directions. We really enjoyed the dish and plan to have it often!!! Thanks Giada, for another tasty, elegant, EASY meal. item not reviewed by moderator and published
This was really easy to make! For those of you who complained that it fell apart - with anything that is mushy you just need more powder- after gathering a spoonful of the spinach mix, I proceeded to cover my hands with flour so that its very dry (of course it will become wet the more spinach you handle) however you just pass the balls between your two hands and sprinkling powder onto your hand each time. This recipe takes patience with your hands- squeezing the spinach thoroughly during prepping so that it won't be too wet and add more moisture to the final mix. Even when I was done prepping and was about to boil, I would sprinkle more flour just in case onto the balls. If you have a gentle boil going, then the balls will definitely not fall apart and will float to the top if you give it time to. Everything turned out tasty! I made more than enough and I hope the dumplings will stay good in the fridge for tomorrow. This is a very filling dish however, just 3 dumplings and I feel full! Definitely recommend to just make enough for 6 servings (I doubled everything!!). On another note, the nutmeg was a little strong for me- definitely don't put in a lot if you don't like nutmeg! item not reviewed by moderator and published
I followed this recipe to the T. I made it for guest and they were waiting on line for more. This recipe will be done again. I do not know why people spent so much money on the ingredients, these ingredients are meant to be staples in a kitchen. item not reviewed by moderator and published
I followed Giada's recipe EXACTLY as written and the gnudi fell apart less than a minute after being added to the water. This was a complete disappointment, as I spent approximately $20 on the freshest ingredients available. Do NOT attempt this one at home. item not reviewed by moderator and published
This was an incredibly easy recipe; I have never cooked anything Italian (or any kind of dumpling for that matter) and there wasn't a bad gnudi or stray spinach leaf in the bunch. It tasted just like a yummy (more firm) ravioli filling. I really loved that there was no guesswork as to when they were done! They just "popped" right up to the top. I did read the comments beforehand and added about 1.5 tbsp more flour, a little garlic, extra cheese, and stuck the formed gnudi's in the fridge for about a half hour before boiling them. I was also a little more generous than suggested when dredging the gnudi's in flour, but I don't know if that made a difference. I was concerned about the spinach because I took it out of the freezer and thawed it in the microwave just before making the gnudi's, but I really worked my hands squeezing it, so I guess it whatever I did was sufficient. I stuck them in the pot when the water was at the tail end of simmering, almost ready to boil. This will definitely be included in a future meal. item not reviewed by moderator and published
Recipe comments from others mentioned add more flour which I did and they did not fall apart in the simmering water. However, it was slimy, chewy, bland and just plain disgusting. Do not spend your time and money on this. Skip it !!!! item not reviewed by moderator and published
Just Awful! Wet, mushy, --- needed to be refrigerated before boiling, better directions with squeezing out the spinach in particular. I don't know who gives Giada good reviews, but each time I try one of her recipes, it always turns out that there's either an error in method/ preparation, ingredient amounts, etc. Most of my friends feel the same...we very seldom try her recipes. This time was an exception...a disasterous one at that! When the heck will she really learn to cook? Can't you folks either lower the boom on her, or find another great,authentic Italian cook? Anon. Ark. item not reviewed by moderator and published
My daughter recently decided to become a vegetarian so I am always looking for different dishes that she might like. I wasn't sure she would like them without the "ravioli" part so I put a small amount into a won ton wrapper and then boiled them until they floated to the top. She loved them and in fact had two helpings. I only used 9 oz of thawed spinach, drained it and then squeezed it with my hands. Then I used a couple of sheets of paper towel and squeezed the spinach again. It turned out perfect. Will definitely be making this again. item not reviewed by moderator and published
These are very tasty item not reviewed by moderator and published
I first made this recipe last year for lent and made it again this year. I've read the reviews and would like to mention really draining the spinach, if you don't they may be too moist as some have mentioned. I start draing the spinach early in the morning in a collander. Also be sure you dredge them enough in the flour. After forming the gnudi's I let them sit in the refrigerator for about 10 minutes to get a little firmer. They also keep nicely till the next day if you don't cook all of them. item not reviewed by moderator and published
i super squeezed the spinach but i agree this recipe needs more flour the mixture is still ery wet...i also add more cheese and once mistake i made is that i should have sed regular all purpose flour instead of my wheat flour....but overall it's all good...it's kindda like meatloaf... item not reviewed by moderator and published
These turned out great and everyone loved them. I think it is important not to cook them too long and to make sure that you squeeze the spinach out really well. Surprisingly good! Will make them again! item not reviewed by moderator and published
I did add more flour and garlic powder. The mix was very wet, even though I really squeezed out the spinach to get it somewhat dry. I had some left over Mozzerlla cheese (about 1 cup) and threw that in as well. I put the Gnudi in the refrig while the water boiled. Turned out great, will make again. Thank goodness for the comments!!! item not reviewed by moderator and published
I also changed the amount of flour and it turned out wonderful. I will certainly make this again! item not reviewed by moderator and published
This is like eating the best part of raviloi, the center, and only little carbs to boot!!! This is so flavorful, everyone in my family loved them, I couldnt make then quick enough. I would suggest if you are going to make this recipe, be sure to cook them in water that is at simmer NOT boiling, or you will have mush on your hands. I will continue to make this one for sure! item not reviewed by moderator and published
These reviews are a great help. I just made the Gundi for my wife and I, the kids aren't doing spinich tonight. I am second generation born in the states and I am always looking for somthing new for my family and to show my Dad. He and I are the cooks in the family as was my Grandfather. I have another recipe that I am going to try as a dessert and will review it when I'm done. We had a rainy day that turned into snow so I added more flour to compensate for the weather. This was easy and a quick clean up. item not reviewed by moderator and published
Normally Giada's recipes are keepers, but take my advice and do not waste your time or money on this one. Not one turned out! they turned to mush in the water and were poured down the garbage disposal. It doesn't even deserve the one star but it was a required field. With a poor economy who can afford to throw that much food down the drain? item not reviewed by moderator and published
I made this recipe, and they fell apart! Assembling the gnudi was really easy, and I had high hopes. Unfortunately, once I put it into the 'low boil' water, they immediately started falling apart. The spinach started floating, I scooped it out to try and clear out the pot so that I could see when the gnudi would float. However, the floating spinach was the gnudi! I did two rounds in the pots- six gnudi in each round so that they would have room in the pot. Out of the 12 gnudi, only 8 were still assembled after cooking. They had a good flavor, but they were very mushy. Sorry to say, but this recipe is not going in my ?keep? box. item not reviewed by moderator and published
I followed the recipe to the letter and tried the gnudi before i cooked/boiled them and they had no flavor. i doubled all the recommended condiments and added additional (red pepper flakes, herbs de provance, oregano). They were just ok. Next time i'll try bread crumbs instead of flour (boiled flour??) and i'll bake them. item not reviewed by moderator and published
I added a little less spinach and some basil. I also added more flour to keep the gnudi from falling apart in the water. It turned out GREAT! I love the flavor! Molto Bene =) item not reviewed by moderator and published
as an experienced chef i found this recipe terrible..as previous reviews said it was to messy and fell apart in a very mild simmer..looked bad on plate..most things giada does is good..skip this one.. item not reviewed by moderator and published
I'm an Italian girl and I was so excited to try this recipe. It was very easy and they held together perfectly. Texture was great. I topped the gnudi with a roasted garlic marinara sauce and that added the garlic flavor I was looking for. The smell of the mixture reminded me of the times spent in my family's Italian restaurant watching my mother, aunts, and grandma making many many homemade cheese raviolis! Brought back good memories. item not reviewed by moderator and published
I followed the recipe to a "T", and I put them in a gentle boiling pot as suggestion and they just fell apart. It was a mess, and I was so disappointed. item not reviewed by moderator and published
I followed the recipe and they came out in the dumpling form. However, they were wet messes. Watery and tasteless. The best thing was the marinara and the notion I was eating healthy. I really wanted to like this. I've been finding that Giada makes her recipes seem much easier and prettier on her show. Some are great, but others, like this, miss the mark. item not reviewed by moderator and published
made this several times, everyone loves them. My 11 and 13 year old kids ask for them!! I do add browned pork to half of the mixture for added taste. Very easy to make. item not reviewed by moderator and published
I think this recipe is superb. It has everything you need for a great Italian meal except for the pasta. And when you're trying to stay away from wheat, it is an excellent alternative. I served it to my family and they loved it. It's not very hard to make. Just be organized and have enough room for the process. item not reviewed by moderator and published
I followed the recipe exactly and all I had was mush. When I put them in the water they just fell apart. I was sad that I couldn't serve them at my dinner party :( item not reviewed by moderator and published
My fiance and I found this dish to be just terrible. The texture was really gross. It was also very, very bland. I am a huge fan of Giada's cooking, but I do not recommend this recipe to anyone. item not reviewed by moderator and published
This is the best recipe! We use basil instead of spinach and can't wait for the summer season to get the fresh basil to splurge _ LOVE IT! item not reviewed by moderator and published
Unlike others having problems with it holding together, I actually got mine to come out. I was very careful to follow the recipe exactly. They held together fine, and looked great w/the sauce poured on top. But we did not like it AT ALL. Will not be making it again. item not reviewed by moderator and published
I watched the show and learn how to make this recepi, I served with friends, I told my family overseas about it. Its easy, good, and very tasty. I make about 40 and keep them in the freezer so I can have them any time... item not reviewed by moderator and published
Nice flavor. I really enjoyed it. item not reviewed by moderator and published
This is a very easy recipe and so delicious. You must squeeze as much of the water as possible from the spinach and I did need a little more flour than 5 Tbsp. Other than that, the recipe is perfect. My husband and I love the lightness of the meal and the wonderful soft flavors. I've made this several times and it always works. Thanks you Giada for another special recipe. item not reviewed by moderator and published
I thought it was a light tasty meal and very simple to make. However, I would add less salt the next time I made this. item not reviewed by moderator and published
Before making the receipe I read many of the reviews. I added 3 TBS of flour, about 1 TBS each of onion powder and garlic powder, a bit more salt and allspice instead of nutmeg. I refrigerated the mixture for approximately 1 hour and kept my hands moistened with cold water while forming the gnudi and rolling them in the flour. As other reviews suggested, cooking them a few at a time and in barely simmering water until they floated did the trick. They were delicious and a bit hit! item not reviewed by moderator and published
I just made this and it's a big hit in my house. I had a some issues with the first few breaking up a little, but packed the rest together more tightly and they held up fine. I didn't personally care for their texture. Even with sauce on them I thought they seemed a little slimy. Not sure if I didn't dredge them enough or perhaps didn't cook them long enough or didn't drain them like I should have. As I said, they're a huge hit here and I like the taste overall, but I need to figure out something about that texture. item not reviewed by moderator and published
My husband and I liked them, however I will add more flavorings next time, like garlic and more s & p. Coat outside more liberally, I found they help better in the water that way! Otherwise, I will definitly make them again! item not reviewed by moderator and published
Wear your apron! The end results are worth it. Another great recipe. My only complaint is that its not filling...and store bought parmesean cheese probably isnt the best way to make it. I'll use fresh next time. item not reviewed by moderator and published
I made this dish for my family and it was fun and easy and very good but we couldn't help but notice it was missing something and my husband kept asking, "are you sure you added the nutmeg"? We checked the can and the nutmeg had expired in 2001!! This is ironic since I learned about the recipe on Giadi's Spring Cleaning episode which is about cleaning out old spices. We made it again with fresh nutmeg and WOW! A huge difference and an important lesson! Thanks, Giadi! item not reviewed by moderator and published
This was very new for me. I served it with meat sauce and we enjoyed it. I will make it again and try with alfredo sauce. item not reviewed by moderator and published
This had no flavor for me....i didn't care too much for the texture either. I did forget to put in the nutmeg, but i doubt it would have made a dramatic difference. Since it's so easy to make, i'll try again with the garlic as others have suggested. item not reviewed by moderator and published
I watched this episode - made it form memory - that is how easy it is. Giada is so easy to learn from. I love this recipe! item not reviewed by moderator and published
After seeing Giada made this I had to try it. I read the reviews so I used 6 heaping tablespoons of flour. I made sure my water wasn't boiling, but increased the heat once they were in the pot. I had a stash of marinara (Mario's recipe) in my freezer. Added some sauted mushrooms and flat leaf parsley on top. Found a new favorite! item not reviewed by moderator and published
All my picky teenagers just loved it... item not reviewed by moderator and published
Simply delicious. I can't believe how easy it is to make this dish and how flavorful it could be. item not reviewed by moderator and published
loved the gnudi! i added a couple of cloves of garlic and more flour. i also chilled the dough in the refridgerator before cooking it. really, really easy and very good. be sure to drain the spinach very well. item not reviewed by moderator and published
These are really good! Both my husband and I were surprised at their great flavor. They essentially taste like stuffed spinach and manicotti shells, just without the shell. I REALLY squeezed the heck out of the spinach, and used 2 TBSP wheat flour, and 3 TBSP regular. I'll probably up the wheat flour next time as you couldn't taste it all. Also, the cheese I used was a mix of parmesan and mozzarella - a great choice because the mozzarella melted and created those delicious strings of melted cheese (like on pizza). Next time I will prolly cut back on the cheese (just for healthiness - one can always sprinkle it on top of the sauce if they want more) and play around with using egg whites instead of so many yolks. I also used low-fat ricotta, and neither one of use could tell. Lastly, I added some garlic powder. As far as them coming apart when boiling, I took other reviewer's advice and let the water be at a really slow boil. Tiny pieces of the gnudi came off, but that has to be normal and in no way did they fall apart or lose their shape. All-in-all, these are really great. A yummy alternative to fulfilling your pasta craving. Don't pay any attention to the people who gave low ratings. Just remember to get as much water as possible out of the spinach and to cook the gnudi on a low boil and you should be great. item not reviewed by moderator and published
These remind me of the ravioli my grandma and I used to make together, just without the dough! They are light and super delicious, and the recipe is really easy to follow. I will definitely make this again. item not reviewed by moderator and published
i have made this recipe twice and both times they have been a hit. i used giada's marinara recipe for the sauce, and made my own ricotta cheese from mario's recipe. really really great, easy to make, fresh, and delicious. i am planning on making these for chirstmas eve. item not reviewed by moderator and published
we have made this several times now. We even tried it with swiss chard greens because we had them handy. It is easy to make and tasty. We can't help but giggle everytime we have to say what we are making to friends. item not reviewed by moderator and published
I found the spinach to be a little bitter. item not reviewed by moderator and published
This is a tasty and easy recipe. I'm not sure why it received the negative reviews. Anything is tasteless if you don't add a little salt and pepper. Good one Giada! item not reviewed by moderator and published
With very few ingrediants, I loved the way I could whip this dish up in minutes. The flavors are awesome. I've also served it using an alfredo sauce and it was just as tasty. Be careful not to have the water to a rolling boil because it will cause them to break. Otherwise, with ginger care and attention these little patties are quite a conversation piece and melt in your mouth. Wonderful. item not reviewed by moderator and published
If you follow the instructions and really, really drain the spinach, you will end up with a delish dish, we made it kid friendly with a fruit ball scoop and my 2 and 3 yrs. old loved them we called them healthy no-meat balls. item not reviewed by moderator and published
These dumplings don't come close to holding together with just 5 Tbsp of flour: they were nearly impossible to handle and completely disintegrated when placed in the boiling water. I was very excited when I saw this dish being made on TV, it is almost exactly like my spinach ricotta pancakes which however give me heartburn probably due to being fried. So I will give this recipe another shot, but I plan on increasing the flour by a factor of 2.5 (to 3/4 cup) on my next attempt item not reviewed by moderator and published
I had such high hopes for this recipe and couldn't wait to make it. I was a big disappointment. It's easy to make, but I didn't think it was very flavorful - despite all the parmesan cheese and seasonings. It wasn't "bad" but it was just okay. I won't make it again. item not reviewed by moderator and published
This recipe was simple, but messy to prepare. The gnudi were very tasty. A great way to get your veggies. Make sure you cook in batches. They cooked better when they had lots of room to move around the boiling water. item not reviewed by moderator and published
I made gnudi after seeing it on Everyday Italian. It's an easy and attractive dish for weeknights and entertaining alike. item not reviewed by moderator and published
No flavor and the texture was just terrible. item not reviewed by moderator and published
These came out beautifully. I used fat-free ricotta, as I already had some in my fridge (had everything I needed in my fridge, which was a nice change). Not sure why others had problems, but if any of you that had difficulty care to try again it's worth it. Remember to drain, drain, drain your spinach, then drain it some more. And I could see how if the boil was too active, it could rip these apart. As it was, I kept my water on a low simmer, as instructed, the gnudi firmed up, floated, and cooked into firm, yet light, silky little packets of spinach and ricotta. I added 1 extra TBS of flour to the mixture and gave mine 1 extra minute cook time once they floated. And I worked in small batches to be safe. Will make again and may even sub out the 2 extra yolks for egg white to cut down on the fat. Delightful. Chef Giada never fails me. item not reviewed by moderator and published
I added 1 clove of garlic which, I think, made a huge difference. Keeping the water simmering is also very important. They didn't fall apart on me. I made sure to thoroughly dredge the gnudi in flour and shake off the excess before dropping into the water (which needs to be salted well) Topped with a little marinara sauce--and it was delicious. Overall, I loved this recipe but you might need to experiment a little with it to find out exactly how you like it! item not reviewed by moderator and published
Fabulous dish that is very photogenic as well! I would almost call them spinach dumplings in layman's terms. item not reviewed by moderator and published
This recipe has so much flavor! So tasty and easy, I will definitely be making it again. It would even be good with a meat sauce for those meat lovers in your family! A wonderful Italian dish, highly recommended! item not reviewed by moderator and published
Most of my friends had not heard of/seen gnudi until I made it for them. Everyone Ihave made this recipe has loved it! item not reviewed by moderator and published
I have made this two times so far and it taste good, has healthy ingredients and warms up nicely. If you pan fry them to warm them up, browning them slightly, it really makes them even better than when first made. item not reviewed by moderator and published