Sometimes the best recipes come from small kitchen mishaps.

I was planning to make traditional Tuscan gnudi—soft ricotta and spinach dumplings served simply with butter and sage. I’ve made them many times before and shared here on the blog  tuscan-gnudi-ricotta-spinach-gnocchi  ,but this time the ratios were slightly off and they didn’t hold in boiling water.

So instead of a plate of gnudi, I ended up with a bowl of the same mixture—and that’s really where this bake comes from.

It’s essentially a gnudi-inspired dish, just in a more forgiving, oven-baked form when the mixture doesn’t hold together.

From there, I decided not to start over.

I took that same ricotta and spinach mixture, layered it with tomato sauce, prosciutto, and plenty of scamorza, then baked everything until bubbling and golden. The result is rich, comforting, and just a little rustic—with that irresistible gooey scamorza pull that makes this dish impossible to resist.

Serving 4, Prep Time 15 minutes, Cook Time 30 minutes

  • 500 g fresh spinach (1.1 lb)
  • 250 g cow’s milk ricotta (1 cup)
  • 80 g Parmigiano Reggiano, grated (¾ cup grated Parmigiano)
  • optional 50 g Pecorino Romano, grated (½ cup grated Pecorino Romano) 
  • 100 g Italian scamorza cheese, sliced (3.5 oz)
  • 80 g prosciutto cotto (cooked ham) (3 oz)
  • 200 ml tomato passata (1¼ cups)
  • 30 g unsalted butter (2 tbsp)
  • 6–8 fresh sage leaves
  • 1 large egg
  • 2 tbsp plain flour (2 tbsp all-purpose flour)
  • Breadcrumbs, to taste
  • Salt & black pepper, to taste
  • A drizzle of EVOO – Extra Virgin Olive Oil

Method

  1. Cook the spinach
    Wilt the fresh spinach in a large pan over medium heat until fully softened. Let it cool, then squeeze out as much liquid as possible and chop finely.

  2. Tips: Make sure to squeeze the spinach very well—too much moisture will make the mixture too loose.

  3. Prepare the mixture
    In a bowl, combine the spinach with ricotta, egg, Parmigiano, Pecorino, flour, salt, and pepper. Mix until smooth but still soft.
  4. Make the sage butter
    Melt the butter in a small pan and add the sage leaves. Let them infuse gently for 1–2 minutes until fragrant.
  5. Assemble the bake
    Spread a layer of tomato passata on the bottom of a baking dish.
    Add half of the ricotta-spinach mixture.
    Layer with prosciutto and some of the scamorza.
    Repeat with the remaining mixture.
    Finish with more passata and top with the remaining scamorza, some breadcrumbs and a drizzle of EVOO.
  6. Bake
    Bake at 180°C (350°F), Gas 4 for 20-25 minutes, until bubbling and golden on top.
  7. For an extra golden top, switch to grill (broil) for the last 3–5 minutes.
  8. Finish and serve
    Serve hot and enjoy the perfect gooey cheese pull.

 

🧑‍🍳  Good to Know (Cook’s Notes)

Why did my Gnudi fall apart?

Gnudi usually fall apart when the ricotta is too wet or the mixture isn’t properly balanced. Make sure to drain the ricotta well and squeeze the spinach thoroughly before mixing.

Can I turn the mixture into something else if it doesn’t work?

Yes—this bake is actually the perfect solution. Instead of boiling, you can layer the mixture with tomato sauce, cheese, and cured meats, then bake until set and golden.

What cheese gives the best gooey texture?

Scamorza is ideal because it melts beautifully and creates a strong cheese pull. Mozzarella also works, but scamorza has a deeper, slightly smoky flavour.

Can I prepare it ahead of time?

Yes, you can assemble it in advance and store it in the fridge for a few hours. Bake just before serving for the best texture and melt.

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