Yesterday I stopped by Paesanella Cheese Manufacturers in Marrickville and couldn’t resist their house-made ricotta. Still warm from being cooked, it was soft, creamy, and delicately sweet — the kind of ricotta that makes you want to rush home and cook something special. For me, that meant Spinach and Ricotta Gnudi — little dumplings of ricotta and spinach, light as clouds, served with a buttery sage sauce.
Gnudi are sometimes called “naked ravioli” because they’re essentially the filling without the pasta wrapper. They’re simple to make and, with fresh ricotta, they’re a beautiful way to let the cheese shine. The nutty browned butter, crisp sage, and a hint of lemon make them irresistible.
If you love homemade dumplings, you might also enjoy my Homemade Gnocchi with Tomato Sugo and Burrata, another Italian classic that balances pillowy gnocchi with rich tomato sugo and creamy burrata.
Why You’ll Love This Spinach and Ricotta Gnudi Recipe
- Perfect for showcasing top-quality ricotta.
- Comforting but still light, thanks to the spinach.
- No pasta machine required.
- Elegant enough for guests, easy enough for a weeknight.
Ingredients You’ll Need
For the Gnudi
- Fresh ricotta
- English spinach (baby spinach also works)
- Egg
- Parmesan cheese,
- Plain flour
- Sea salt and freshly ground black pepper
- Nutmeg
- Butte
- Fresh sage
- Lemon zest
Tips & Tricks
- Dry your spinach well: Too much moisture will make the gnudi fall apart.
- Fresh ricotta matters: If you can, use ricotta made the same day.
- Chill before cooking: A short time in the fridge helps the gnudi hold their shape in the water.
- Fry the gnnudi off in the butter for a minute or two: This really enhanced the flavour and gives them a gorgeous crisp texture, while remaining light and fluffy in the middle.
Substitutions
- Spinach: Swap for silverbeet (chard) or kale — blanch longer and remove tough stems.
- Sage: Try fresh basil or thyme for a different herb note.
- Lemon zest: Replace with a squeeze of lemon juice or a little orange zest for a softer citrus aroma.
Serving Suggestions
- Serve as a light main with a crisp green salad.
- Pair with a chilled Pinot Grigio or if your prefer red a nice Nebbiolo.
- Make it the start of an Italian-style menu followed by Chicken Cacciatore, a side salad of Figs, Prosciutto and Mozzarella and then finish it up with this Rose and Raspberry Panna cotta.
Storage & Make Ahead
- Uncooked gnudi: Can be made up to 24 hours ahead. Arrange in a single layer on a floured tray, cover loosely, and refrigerate. Cook straight from the fridge.
- Cooked gnudi: Best eaten fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a frying pan with a little butter or olive oil.
- Freezing: Freeze uncooked gnudi on a tray until solid, then transfer to a freezer bag. Cook from frozen, adding 1–2 extra minutes to the cooking time.
Final Thoughts
There’s something extra satisfying about cooking with ingredients at their peak — like this ricotta, still warm from Paesanella. It turned a simple dinner into something truly memorable: golden butter pooling around tender gnudi, crisp sage leaves scattered on top, and a little parmesan melting into the heat. Simple, yes — but with ricotta this good, it becomes unforgettable.
Spinach and Ricotta Gnudi with Sage Butter Sauce
Equipment
- 1 Saucepan
- 1 large pot
- 1 Large mixing bowl
- 1 flat baking tray
- 1 Frying Pan
Ingredients
For the Gnudi
- 250 g fresh ricotta preferably from Paesanella
- 250 g English spinach leaves stems trimmed (baby spinach also works)
- 1 large free-range egg
- 50 g parmesan cheese finely grated, plus extra to serve
- 60 g plain flour plus extra for dusting
- ½ tsp fine sea salt
- ½ tsp freshly ground black pepper to taste
- Pinch of nutmeg
For the Sage Butter Sauce
- 80 g unsalted butter
- 12 fresh sage leaves
- ½ tsp finely grated lemon zest from about ½ a lemon
- Salt and pepper to taste
Instructions
- Prepare the spinach: Bring a large pot of salted water to the boil. Add the spinach and cook for 30–40 seconds until wilted. Drain and refresh under cold water. Using your hands first, then a clean tea towel, squeeze out as much liquid as possible. Finely chop.
- Make the gnudi mixture: In a large bowl, combine the ricotta, chopped spinach, egg, parmesan, flour, salt, pepper, and nutmeg. Mix gently until just combined — the mixture should be soft but not too wet. If it’s sticky, add a little more flour.
- Shape the gnudi: Lightly flour your hands and roll the mixture into walnut-sized balls. Place them on a floured tray. Refrigerate for 20–30 minutes to firm up.
- Cook the gnudi: Bring a large pot of salted water to the boil. If your pot is large enough, you can cook all the gnudi at once. Otherwise, work in batches. When the gnudi float to the surface, cook for 1–2 minutes more, then remove with a slotted spoon and transfer to a plate.
- Make the sage butter: In a large frying pan, melt the butter over medium heat until it begins to foam. Add the sage leaves and cook until the butter turns golden brown and smells nutty. Remove the sage leaves and set aside to keep crisp.
- Finish the gnudi in the pan: Add the cooked gnudi to the pan with the browned butter. Increase the heat slightly and cook for 1–2 minutes, gently turning so they brown lightly on all sides. Turn off the heat, then stir in the lemon zest.
- Serve: Transfer the gnudi to plates, spoon over the butter, and sprinkle the crisp sage leaves on top. Finish with extra parmesan and serve immediately.
Video
Nutrition
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