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Photo Credit: Elizabeth Newman

Spinach Gnudi

Gnudi are delectable dumplings with a funny name - they're essentially "naked" cheese ravioli. The texture is similar to an extra-pillowy gnocchi, and it's wonderful served up with a classic pomodoro. It's a regional Tuscan specialty that I just love - it's a great vegetarian dish to serve up for something different.

I recommend a dryer ricotta cheese, such as Galbani, to ensure the gnudi hold together well. If using a wetter ricotta, drain out some of the liquid first! 

Spinach Gnudi

Spinach Gnudi


Main Course Side Dish

Prep Time

15 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Spinach Gnudi


  • 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, or homemade Pomodoro)
  • Basil, for topping, optional


  1. Bring a large pot of salted water to a boil.
  2. In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and 5 tablespoons of flour. Form mixture in to small, flattened balls.
  3. Add the extra cup of flour to a separate small bowl. Dredge the formed gnudi in the cup of flour to coat, tapping off the excess. Slide the coated 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.
  4. Gently pour the marinara or pomodoro on a platter, or individual serving plates. Arrange gnudi on top. If desired, top with basil and extra Parmesan.



per serving
Amount/Serving % Daily Value
10 grams
17 grams
14 grams
Saturated Fat
7 grams
Trans Fat
1 grams
155 milligrams
757 milligrams
2 grams
1 grams
nut free

7 reviews & comments

  • Author's avatar image
    Michele Blackerby

    Easy recipe and delicious!

  • Author's avatar image
    Mark Putnam

    We call these Malfadi (or malfatti) – badly made. I used to buy ricotta until I visited a cheese maker just outside Marsala who showed me how simple it is to make. Now I make it at home every couple of weeks, in just a few minutes, using any milk in the fridge that might be nearing its expiration date. If you make it yourself, you can adjust the curd size and wetness. Heat a liter of milk in a non-aluminum sauce pan over medium heat, stirring occasionally. Just as it starts to boil, turn off the flame and stir in the juice of one lemon. Allow to sit for 10 minutes. Snow-white curds will form. The longer it sits, the courser the curds will be. Spoon the curds into a strainer lined with cheese cloth suspended over a bowl, and allow the whey to drain until the cheese reaches a desired "wetness." We often stir in a bit of salt and some finely-chopped fresh herbs, bundle the cheesecloth up to form a ball, and let it set in the fridge overnight between two small plates. This squeezes out any remaining moisture and forms a disk of cheese that's perfect served with a salad or as an antipasto. My wife blends our ricotta with orange zest, sugar, and a splash of Cointreau to fill Nalysnyky (Ukranian crepes).

  • Author's avatar image
    Karen Boml

    Is this supposed to be a meal in itself or served with a pasta?

  • Author's avatar image
    Mark Antone

    Sounds delicious, but I’d never use frozen spinach. That might help with the possible moisture issue too. I think I’d add a bit of Italian parsley and red pepper flakes. This is a wonderful idea and base recipe to be creative with. I’m thinking about adding a leavener and baking them🤔 Great recipe with so much inspiration!

  • Author's avatar image
    Cynthia Parmenter

    On the Giada and Bobby episode you say not to add egg whites. But in this recipe you do. Can you please clarify that. Can’t wait to make!

  • Author's avatar image
    Joan Weakland

    I love gnocchi, and I am sure these will be delicious, and relatively simple to make!

  • Author's avatar image
    Nicole Damico

    Easy to make and delicious!

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