Gnudi are a traditional Tuscan “poor man’s dish” made from ricotta and spinach. They are essentially the filling of ravioli without the pasta shell—hence the name gnudi, which in Tuscan dialect means “naked”.

Soft, delicate, and incredibly light, they are similar to very tender gnocchi. While the classic version uses spinach, you can also prepare them with chard or wild herbs depending on the season.

Once shaped, gnudi are cooked and traditionally served with melted butter and sage, or alternatively with a simple tomato sauce.

Serves: 4 | Preparation time: 30 mins | Cooking time: 15 mins

  • 350 g fresh spinach
    (12.3 oz)
  • 250 g sheep’s ricotta
    (1 cup)
  • 50 g unsalted butter (plus extra for serving)
    (3½ tbsp)
  • 50 g Parmigiano Reggiano, grated
    (½ cup grated Parmigiano)
  • 40 g plain flour (plus extra for dusting)
    (⅓ cup all-purpose flour)
  • 1 large egg
  • Fresh sage, to taste
  • ½ tsp nutmeg
  • Extra virgin olive oil, as needed
  • Salt & black pepper, to taste

Method

If using fresh spinach, rinse it well and cook it directly in a pan with a drizzle of olive oil and a clove of garlic until wilted. If using frozen spinach, make sure it is fully thawed and well drained before cooking.

Once cooked, set aside and let it cool, then squeeze out as much excess water as possible and chop finely.

In a large bowl, mash the ricotta with a fork until smooth and creamy. Add the spinach, grated Parmigiano, egg, nutmeg, salt, and pepper. Gradually add the flour, mixing until you obtain a soft, slightly sticky mixture. Be careful not to add too much flour, as gnudi should remain light.

Lightly flour your work surface and shape the mixture into small balls or oval shapes. Dust them lightly with flour to prevent sticking.

Bring a large pot of salted water to a gentle boil. Carefully drop in the gnudi and cook until they float to the surface. Remove them immediately with a slotted spoon.

Meanwhile, melt the butter in a pan with fresh sage leaves until fragrant and lightly golden.

Transfer the Gnudi into the pan and gently toss them for a few seconds, just enough to coat them in the sage butter.

💡 Tip: Do not stir aggressively—simply swirl the pan to avoid breaking them.

Serve immediately your Tuscan Gnudi with extra grated Parmigiano or Pecorino on top.

💡 Tip: If your gnudi mixture feels too soft or keeps falling apart, you can turn it into a baked version instead.

Try this  gooey-scamorza-spinach-ricotta-bake  as a foolproof alternative.

 

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