Gnudi - Spinach & Ricotta Dumplings

Gnudi!? What a strange name for a food.

Pronounced "nu-dee" Gnudi is a type of gnocchi made from ricotta cheese and a little flour. This results in a light and fluffy dumpling that is like the filling of ravioli. A 'nude' ravioli if you like.

This recipe comes from the Light of Lucia cookbook written by the gorgeous Luciana Sampogna who runs Sydney's Cucina Italiana cooking school in Annandale. I attended one of her cooking classes last year and loved it so much I signed Pete up for one for his birthday. If you get a chance book in for one of her classes - great food & fun.

This recipe is for the 'European' cookbook challenge for July/August. Yes I am a little behind in my cookbook challenges, but I will get there.

The recipe prelude reads:

" A classic Tuscan dish, these delicate little gnudi or dumplings require a watchful eye - too little flour and they may fall apart, too much flour and you'll get dumplings heavy enough to incur the wrath of your mother-in-law"

I can actually hear Luciana saying this!

Pete actually picked out this recipe for me to make...go figure!

Gnudi - Spinach & Ricotta Dumplings 
from Light of Lucia : A celebration of Italian life, love & food

500g (1 lb 2 oz) cooked spinach
( about 1kg/2lb 4 oz uncooked),
squeezed to remove water
300g (10 1/2oz) ricotta
2 eggs lightly beaten
2 tbs plain ( all purpose) flour, plus a little extra
Freshly grated nutmeg ( I used powdered nutmeg)
125g (4 1/2oz) unsalted butter ( I used Pepe Saya salted butter instead)
1 handful of sage leaves
Freshly grated parmesan, to serve

Bring a large saucepan of water to the boil. place the squeezed spinach in a food processor and finely chop. Transfer to a large bowl with the ricotta and combine well. Mix in the eggs and flour, season and drop into boiling water to see if it holds its shape when cooked. If not, add a little of the extra flour to the mixture.

Gnudi Goo :)
I found that my first attempt needed the extra flour to be added.

When you are ready to serve, return the water to the boil, adding plenty of salt. Shape the mixture into dumplings as before and drop, in batches, in boiling water. As soon as dumplings float to the surface, cook for 1 minute, then remove with slotted spoon and place in a shallow serving bowl.

Place butter and sage in a small saucepan and cook over medium heat until butter is melted and bubbling and sage is crisp. Pour over the gnudi and serve sprinkled with parmesan.

Serves 6

I actually halved the ingredients as I only made this for the 2 of us.

We both really loved this dish, the photos don't do it justice either. With the addition of butter it's not something you would have everyday but it is a nice treat. We both really enjoyed the texture of the gnudi and overall, thoroughly enjoyed it.

I hope you do too.

Tell me, have you ever made or eaten Gnudi?


  1. Hehe I love the word gnudi. It's so cute! Lovely looking gnudi and I find them so much easier to make than gnocchi!

  2. I love gnudi, but have never attempted to make them. You've made it look so easy... and delicious!!! Yum.

  3. Yum! My Mum used to make Gnudi often. They are called leniwe pierogi which traslates to lazy dumplings - quite a fitting name. No spinach, just plain. Best drizzled with fried breadxrumbs and sugar... Mmmm

  4. Lorraine - I also love this word, it's so unusual and cute
    Lizzy - Thanks, you should give them a go or try Martyna's sweet version :)
    Martyna, OMG your version sound amazing, breadcrumbs and sugar!!! I bet a little cinnamon would also go well with this combo. YUMM

  5. I've never even made normal gnocchi, let alone fancy gnudi! I've also let The Cookbook Challenge slip by the wayside. In other words, you're a better person than I :)

  6. My parents have a house in italy and there's a little trattoria just down the road where I tried gnudi di ricotta for the first time. I love the texture of normal gnocci, but there's something about these that I just can't get enough of. Your version looks absolutely delicious - have bookmarked the recipe!

  7. I've never had gnudi!But it sounds really fancy and fantastic!

  8. I made these years ago reguarly from, believe it or not, a Womans' Weekly Italian cookbook. They were a family favourite, I need to make them again as they are truly delicious.

  9. Really love your blog Erin - found you on Twitter and look forward to reading more.

  10. I love this rendition with spinach gnudi, it looks like a tender little dumpling. YUM!

  11. I've never tried them, but they look like great comfort food, and I'd love to give it a go!

  12. These look and sound delicious! I shouldn't read food blogs on an empty stomach. : )



  13. These look wonderful, and low on the carbs too! Printing this one out as I type this.

  14. Thanks everyone, they are really delicious.

    Sarah Nicole - I totally agree I do the same and then want to eat everything.
    Liz, glad you found me, thanks & welcome :)
    Sara- the good old woman's weekly is still classic! Love it!
    Hannah - me too I have totally fallen behind :(
    The Little Loaf- you lucky thing, sounds wonderful!

  15. No, I haven't eaten this before, but thanks for the recipe- it looks amazing.

  16. Not heard of gnudi before, but wow these look like a must make dish. The colour is great too.

  17. I've had gnochi before...but never gnudi! But what's not to love about light little spinach and ricotta dumplings! Just beautiful. I look forward to trying these! (And LOVE the butter/sage sauce!)

  18. Thanks Adrian & Choclette :)
    Anne , butter & sage sauce is always a good thing :)

  19. What a good excuse for a "gnudi" hehe... They look delicious, sage butter yummy! Thanks for sharing I can't wait to try!

  20. What a good excuse for a "gnudi" hehe... They look delicious, sage butter yummy! Thanks for sharing I can't wait to try!


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