The Recipes

Spinach and Ricotta Gnudi

These little dumplings remind me of eating the filling of manicotti without the added calories of the pasta.  Pillowy clouds of CHEESE!!

Spinach and Ricotta Gnudi


- 3 c. ricotta cheese
- 1/2 pecorino romano cheese, shredded
- 2 eggs
- 10 oz. of frozen spinach
- a few grates of fresh nutmeg
- salt
- pepper
- 1/4 c. flour, plus a few extra handfuls
- 1 c. semolina flour
- 1 c. of pasta sauce of your choice; I went with a spicy red sauce

Wrap the ricotta in a few layers of cheese cloth.  Set it in a colander over a bowl in the refrigerator the day before you want to make the gnudi.  You want to get as much of the liquid out of the cheese as possible.

Defrost the spinach and wring all excess liquid from the spinach.  Finely chop the spinach, and mix it together in a large bowl with the eggs, ricotta, pecorino, nutmeg, and salt and pepper to taste.  Sprinkle in the 1/4 c. of flour and combine the mixture.  Sprinkle in a little bit more flour if you feel you need it to make the mixture cohesive.

Cover one flat plate or baking sheet with a layer of regular flour, and a second with the semolina.  Form the cheese mixture into 1-in. balls using a small scoop, spoon, or just your hands.  Roll the gnudi in the regular flour, then in the semolina.  Leave them in the semolina until you are ready to cook them.

Bring a pot of water to a boil and salt liberally.  Drop in the gnudi and cook until they float and start to puff up.  Heat your pasta sauce and ladle it onto a plate.  Place the gnudi on top of the sauce.

Okay, explanation of the picture:  I was cooking with a friend, and instead of gently scooping the gnudi out of the water, he dumped them in a strainer.  These dumplings are delicate!  You have to scoop them on top of the sauce.  So, presentation not so pretty, but flavor amazing.  I told y'all it might not always work out....