Spinach Ricotta Gnudi Recipe
This Spinach Ricotta Gnudi recipe combines tender, pillowy Italian dumplings with a rich and aromatic sage-butter sauce, perfect for a comforting dinner or special occasion. Featured on Bonacini’s Italy, host Michael Bonacini showcases how fresh spinach, creamy ricotta, and Parmesan cheese come together to create a classic Italian dish that’s both elegant and approachable for home cooks.
The Inspiration
Gnudi, often described as “naked ravioli,” are a traditional Tuscan dish highlighting the simplicity and purity of Italian cuisine. Unlike ravioli, gnudi focus on the filling itself, offering a light, fluffy texture that allows the flavors of fresh spinach and ricotta to shine. Inspired by Michael Bonacini’s approach to authentic Italian cooking, this recipe emphasizes quality ingredients and classical techniques while making it accessible for home kitchens. Viewers will love the balance of creamy, herby, and slightly nutty flavors, making it a standout for any Italian dinner.
Ingredients
- 5 cups (1.2 L) baby spinach leaves
- 2 cups (470 ml) ricotta cheese
- 1 cup (240 ml) grated parmesan cheese, divided
- 3 egg yolks, lightly beaten
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (1.25 ml) pepper
- ½ teaspoon (2.5 ml) ground nutmeg
- 1 lemon, zest
- 5 tablespoons (75 ml) flour
- 1/3 cup (80 ml) semolina flour
- ½ cup (120 ml) butter
- 6 sage leaves
Method
- Blanch spinach. Drain and let cool. With your hands, squeeze the spinach to remove excess water. Once it is very dry, chop it up finely. Add chopped spinach to a bowl.
- Drain ricotta and add it to the bowl with the spinach. Add 2/3 cup (160 ml) parmesan, egg yolks, salt, pepper, nutmeg, and lemon zest, and stir to combine. Sift in flour and stir in.
- Put the semolina flour into a second bowl. Roll 2 tablespoons (30 ml) of the mixture into a ball and coat in semolina. Place on parchment paper. Repeat until all the mixture has been used up.
- Bring a pot of salted water to boiling. Add balls a few at a time and cook until they float to the surface, about 3-5 minutes.
- Melt butter in a pan over low heat and cook 3-4 minutes until golden brown. Add sage and turn off the heat.
- Use brown butter and sage mixture to top cooked gnudi. Sprinkle with remaining parmesan.
- Buon appetito!
Serving Suggestions
This Spinach Ricotta Gnudi is ideal for a comforting weeknight dinner, a festive Italian-themed meal, or as a starter for an elegant dinner party. Pair it with a crisp white wine such as Pinot Grigio or Sauvignon Blanc to complement the richness of the ricotta and butter. A light arugula salad with lemon vinaigrette or roasted cherry tomatoes makes a perfect side, balancing the creamy gnudi with fresh, tangy flavors. For a cozy, intimate dinner, serve these dumplings alongside crusty Italian bread to soak up the sage butter, creating a meal that’s both satisfying and memorable.
Final Thoughts
This Spinach Ricotta Gnudi recipe is a celebration of traditional Italian cuisine, combining simple, fresh ingredients with refined techniques. Host Michael Bonacini demonstrates that with care and attention, home cooks can achieve the light, pillowy texture of authentic gnudi while enhancing it with the aromatic richness of sage butter. Whether served for a family dinner or a special occasion, this dish delivers a comforting, elegant experience that highlights the beauty of classic Italian flavors. It’s a recipe that encourages exploration of homemade pasta variations while staying approachable for cooks of all levels.