• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking My Dreams
  • Recipes
  • Online Cooking Classes
  • Work with me
    • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Contact
  • Online Cooking Classes
  • Work with me
  • Subscribe!
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Gnocchi » "Gnudi" Tuscan Spinach and Ricotta Gnocchi with Tomato sauce

    "Gnudi" Tuscan Spinach and Ricotta Gnocchi with Tomato sauce

    Published: Jul 18, 2020 · Modified: May 7, 2021 by Jessica Montanelli · This post may contain affiliate links.

    Sharing is caring!

    548 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email
    Total time to make this recipe: 45 minutes
    Jump to Recipe Print Recipe
    plate on a wooden board with tomato sauce and spinach and ricotta gnocchi

    Gnudi are soft and light-as-a-cloud balls of ricotta and spinach, like the filling of the classic Ravioli but without the pasta. They are a traditional dish in Tuscany and they're usually served with butter and sage or with a flavorful tomato sauce.

    When you're little you think the food you eat is the same as everybody else in the world. You don't really understand the concept of regional cuisine. You think you would find the same snack everywhere in the world. Then you grow up, move to a different country, and realize you cannot eat your favorite breakfast anymore and you cannot eat your favorite cheese any day you want.

    I wish I knew how much I would miss my regional food when I was little, I would've never said no to that plate of Tagliatelle al Ragù or homemade Lasagne. But we can't know that in advance, unfortunately. And it's funny how I get excited now to eat something that I always gave for granted when I was little.

    Thankfully most of Tuscan recipes are easy to make with easy-to-find ingredients so I can have a taste of home more often. Like these Gnudi.

    fork holding a gnudi gnocchi over a plate

    What is Gnudi?

    "Gnudi" literally means "naked" in Tuscan dialect. And the reason it's quite simple. Gnudi are practically dumplings made with the filling of the classic Ravioli or Cannelloni: Ricotta and Spinach. So it's like a naked Raviolo, stripped out of its pasta clothes.

    This recipe has ancient origins in the countryside of Tuscany, where peasants were growing vegetables and having cow farms. That's why the original recipe is made with cow's milk Ricotta, although nowadays is common to also use sheep's milk Ricotta. They're very similar to Ricotta Gnocchi but with the addition of greens.

    If the spinach were not available, it was common to use other greens to make Gnudi, like chards.

    process shot of hand holding a raw ricotta gnocchi

    Can you freeze Gnudi?

    Yes! Just like pasta and gnocchi, it's very easy to freeze Gnudi.

    After you created your dumplings, coat them in flour or corn starch and place them on a plate covered with parchment paper, making sure they're well distanced and not touching each other.

    Put the plate in your freezer and freeze for about 1 hour. Then you can remove the dumplings from the plate and add them in a freezer bag.

    You can keep them frozen for about 1 month. When you're ready to cook, toss them directly in salted boiling water without thawing first.

    plate on a wooden board with tomato sauce and spinach and ricotta gnocchi with a fork
    fork cutting into a gnudi dumpling with tomato sauce

    The Recipe

    If you like this recipe, try also these other Tuscan recipes:

    • Classic Tuscan Lasagna
    • "Pappa al Pomodoro" Tuscan bread and tomatoes
    • "Tortelli Mugellani" Tuscan Potato Ravioli
    plate on a wooden board with tomato sauce and spinach and ricotta gnocchi

    "Gnudi" Spinach and Ricotta Gnocchi

    Gnudi are a traditional Tuscan Spinach and Ricotta Gnocchi served with a flavorful tomato sauce.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 2 people
    Author: Jessica Montanelli

    Ingredients

    For the Gnudi

    • 1 Garlic clove
    • 14 oz Frozen Spinach, see Notes for fresh spinach
    • 9 oz fresh Ricotta
    • 5 tablespoon Parmigiano cheese, grated
    • 1 Egg yolk
    • 7 tablespoon All Purpose Flour
    • Salt
    • Black Pepper
    • Nutmeg, ground

    For the Tomato Sauce

    • 1 Garlic clove, minced
    • 10.5 oz Tomato purèe
    • 3-4 Basil leaves
    • Olive Oil
    • Salt

    Instructions

    • In a pan, drizzle the olive oil and add the halved garlic clove and the spinach. Season with salt, pepper and ground nutmeg and sautè for about 5 minutes.
    • Drain the excess liquids as much as possible, by squeezing the spinach, then set them aside in a bowl to cool down.
    • While the spinach is cooling, start preparing the sauce. In a pot, add the olive oil, the minced garlic and the tomato sauce. Bring to a simmer then add the basil leaves and lower the heat. Simmer for about 20 minutes. Season with salt and pepper to taste.
    • Meanwhile, bring a large pot of salted water to boil.
    • Add the cooled spinach to the ricotta cheese, add the Parmigiano cheese and season again if needed. Then add the egg yolk and half of the flour.
    • Mix all the ingredients and add more flour until you get a thicker consistency.
    • With a tablespoon, make the balls and roll them in flour. Set them on a plate or floured surface to rest. If they seem too soft, you may want to test one in boiling water. If it melts and doesn't keep the shape, you will need to add more flour to the dough.
    • When they're all ready, toss them gently in the boiling water one by one.
    • Boil for 2-3 minutes, until they come up to the surface. Remove them with a skimmer and add them to the tomato sauce or directly in the serving plates.

    Notes

    You can substitute the frozen spinach with 2 lb (1 kg) of fresh spinach.

    Nutrition

    Calories: 487 kcal | Carbohydrates: 41 g | Protein: 32 g | Fat: 24 g | Saturated Fat: 13 g | Cholesterol: 170 mg | Fiber: 9 g | Sugar: 8 g

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!

    If you like this recipe, you can leave a comment and a star rating to support me. ★★★★★
    Thank you so much!

    « How to make Polymer Clay Terrazzo Jewelry
    Tuna Stuffed Zucchini Boats »

    Sharing is caring!

    548 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Jessica! I'm an Italian who moved to the Netherlands with a true passion for food, travel, and everything handmade. I love to experiment, learn new skills, and share my knowledge about everything I do!

    This blog is my perfect escape to search for my path towards happiness. :)

    More about me →

    • jess.cookingmydreams
    • Cooking my Dreams
    • jess.cookingmydreams

    Popular Recipes

    • Ricotta and Smoked Salmon Ravioli
    • Pici Cacio e Pepe (Tuscan Pasta with Creamy Cheese and Black Pepper Sauce)
    • Classic Spinach and Ricotta Cannelloni
    • Classic Tuscan Lasagna
    • Soffritto (Mirepoix): What it is, how to use and how to freeze
    • Pasta with Easy Creamy Eggplant Sauce

    Subscribe and get a Free E-Cookbook

    ebook page that says 10 classic tuscan recipes.

    As Seen In

    Valentine's Day Recipes

    • Soft Raspberry Ricotta Cake with Chocolate Chunks
    • Smoked Salmon and Avocado Tartare
    • Creamy Wild Mushroom Ravioli
    • Raspberry Chocolate mini Bundt Cakes

    Follow me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • Portfolio
    • Cooking Classes

    As an Amazon Associate I earn from qualifying purchases.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    I refuse.
    SettingsAccept
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    548 shares