Gnudi (Ricotta and Spinach Dumplings)

Gnudi has been described as ravioli filling without the ravioli. It is a variety of gnocchi made with ricotta cheese, a little flour and spinach.

Serves: 4
Serving Size: 1 cup
30 mins Prep time 20 mins Cook time
30 mins Prep time
20 mins Cook time
  • Mix flour, 3 1/2 teaspoons of the Seasoning and nutmeg in small bowl. Mix spinach, eggs, ricotta cheese and 1/4 cup of the Parmesan cheese in large bowl. Stir in flour mixture until well blended. With wet hands, form 1 tablespoon of the mixture into a round dumpling. Lightly coat with additional flour. Place on large baking pan. Repeat with remaining mixture to form about 24 dumplings

  • Bring stock, butter, 2 tablespoons of the remaining Parmesan cheese and remaining 1/2 teaspoon Seasoning to simmer in large saucepan. Stir in lemon juice, if desired. Cover. Keep warm on low heat

  • Bring large saucepot of lightly salted water to boil. Reduce heat to medium-low. Cook dumplings in batches about 2 minutes or until they float to the surface. Transfer dumplings with slotted spoon to saucepan with stock. Serve dumplings and stock mixture in shallow soup bowls. Sprinkle with remaining 2 tablespoons Parmesan cheese

Cooking tip

Test Kitchen Tip: add lemon juice, if desired

Nutrition information

(Amount per serving)

  • Calories: 296Cholesterol: 123mg
  • Sodium: 615mgProtein: 19g
  • Total Fat: 12gFiber: 2g
  • Carbohydrate: 28g

Ratings & Reviews: 1

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  • Rebecca M. on 10/30/2014

    Liked the use of spinach and how it was similar to a vegetarian ravioli. It would be a nice appetizer to a fish dinner. Not something I would serve to company because of how it looks, but a good way to use spinach and ricotta outside of a lagsana.

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