Gnudi – “naked” ricotta and spinach dumplings

Rating: 4.8/5. From 6 votes.
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Gnudi – “naked” ricotta and spinach dumplings

These are dumplings made with the filling of ravioli, but with no pasta: hence “naked”. Delicious with a tomato sauce, or with butter, parmesan and sage.

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 30 minutes
  • Yield: For 4 people as a starter


  • 250g (half pound) spinach, washed
  • 50g (3/4 cup) grated parmesan cheese
  • 300g (1 1/4 cup) ricotta cheese
  • 2 medium eggs
  • Flour to dredge
  • Nutmeg, salt and pepper
  • To serve: simple tomato sauce or sage and butter sauce


  1. Put the ricotta cheese in a sieve over a bowl and leave to drain in the fridge for a few hours.
  2. Wilt the spinach in a pan until it reduces significantly in size and loses plenty of water.
  3. Squeeze as much water as you can out of the spinach by rolling in a tea towel and twisting it over the sink.
  4. Chop the spinach finely.
  5. In a bowl, mix together the spinach and the cheeses gently. Add salt and pepper to taste, and a good grating of nutmeg. Mix gently but thoroughly.
  6. On a floured surface, form balls of the mixture and roll in the flour to coat well. Aim to make around 12 dumplings.
  7. To cook, place a few at a time into boiling, unsalted water and remove from the water with a slotted spoon as soon as they float (a minute or so).
  8. Serve with butter, sage and parmesan cheese or a simple tomato sauce.

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