Pair with Whites

Spinach Gnudi


  • 2 450 gram containers ricotta
  • ½ cup grated Parmesan cheese
  • 16 oz chopped frozen spinach - thawed and squeezed dry
  • ½ tsp salt
  • 2 cups fine semolina
  • To finish:
  • 1 cup salted butter
  • 4-5 fresh sage leaves
  • Salt and pepper to taste

  • Stir together ricotta, parmesan, spinach and salt.
  • Sprinkle 1 cup of semolina on a baking sheet.
  • Dust hands with semolina and gently roll ricotta into balls about 30 grams (2 Tbsp) in size.
  • The gnudi are quite soft and require a gentle touch.
  • Place on semolina lined tray and roll to coat.
  • Continue until tray is full adding semolina as needed and keeping hands clean and dusted to prevent sticking.
  • Place tray in the fridge, uncovered overnight.
  • (The semolina helps pull the moisture out of the gnudi).
  • When ready to eat, remove from fridge, and dust off excess semolina from gnudi.
  • Cook gnudi in large pot of boiling salted water until gnudi are floating, about 3-4 minutes.
  • Meanwhile, in large saute pan, heat butter over medium heat until browned, about 5-6 minutes.
  • Add sage leaves and remove from heat.
  • Remove gnudi from water into pan with butter, toss to coat.
  • Serve with parmesan and pepper and additional butter drizzle.



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