Classic Tuscan Ravioli Gnudi (Spinach and Ricotta Dumplings)

Why You’ll Love Classic Tuscan Ravioli Gnudi (Spinach and Ricotta Dumplings)Recipe

• Tender, melt‑in‑your‑mouth dumplings with rich ricotta and spinach.

• A unique twist on traditional ravioli that’s easier to make at home.

• Versatile to serve simply with olive oil and Parmesan, with butter and sage, or your favorite sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 tablespoons unsalted butter
1 small yellow onion, finely chopped
1 clove garlic, minced
2 (16-ounce) packages frozen chopped spinach, thawed and thoroughly squeezed dry (about 2 cups)
1 cup full‑fat ricotta cheese
3/4 cup all-purpose flour, plus more for rolling
1/2 cup grated Parmesan cheese, plus more for garnish
2 large eggs, lightly beaten
1 teaspoon kosher salt, plus more for seasoning cooking water
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
Extra‑virgin olive oil (for garnish)

Directions

1. Cook the vegetables: Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute. Add the squeezed spinach and cook until most of the excess moisture evaporates, about 5 minutes.

2. Prepare the dumpling base: In a large bowl, combine the ricotta, flour, Parmesan, lightly beaten eggs, salt, nutmeg, and thyme. Let the spinach mixture cool slightly, then fold it into the ricotta mixture. Cover and refrigerate for at least 1 hour (up to 1 day).

3. Shape dumplings: Sprinkle flour onto a clean surface or baking sheet. Drop 1‑tablespoon portions of the chilled ricotta mixture into the flour, then roll them gently between your hands to form small balls. Place the shaped gnudi on a parchment‑lined baking sheet and freeze until solid, at least 1 hour.

4. Cook gnudi: Bring a large pot of salted water to a boil. Add the frozen dumplings and cook until they float to the surface, about 3 to 5 minutes. Remove with a slotted spoon.

5. Serve: Drizzle with olive oil or your favorite sauce and sprinkle with extra grated Parmesan.

Servings and timing

Servings: 12 servings (as an appetizer)
Prep time: 15 minutes
Cook time: 20 minutes
Chilling time: 2 hours (including freezing)
Total time: 2 hours 35 minutes

Variations

• Butter and sage: Replace olive oil with browned butter and fresh sage for a traditional Tuscan finish.

• Tomato sauce: Serve over a light marinara or fresh tomato sauce instead of plain oil.

• Herbed gnudi: Add fresh herbs like parsley or thyme to the dumpling base for an aromatic lift.

Storage/Reheating

• Freezing: Freeze fully formed and frozen gnudi on a tray, then transfer to a bag for up to 3 months. You can boil them directly from frozen (they may take a minute or two longer).

• Reheating: Gently reheat cooked gnudi in simmering salted water or in a skillet with a bit of olive oil or sauce until warmed through.

FAQs

What are gnudi?

Gnudi are ricotta‑based dumplings from Tuscany, made with ricotta, greens, flour, and eggs — essentially ravioli filling without the pasta wrapper.

How do you pronounce “gnudi”?

“Gnudi” is pronounced like “NYOO‑dee,” similar to the Italian word nudi meaning “naked.”

Can I use fresh spinach instead of frozen?

Yes — blanch fresh spinach, squeeze out excess water, chop finely, and use it in place of frozen spinach.

Why do the dumplings need to be chilled?

Chilling firms up the mixture so the gnudi hold their shape when boiled.

Can I bake gnudi instead of boiling?

Boiling is traditional and gives the classic tender texture, though some variations include baking after cooking for a different texture.

What sauces pair well with gnudi?

Simple olive oil and Parmesan, sage‑butter sauce, or a light tomato sauce all pair beautifully.

Can gnudi be served as a main dish?

Yes — increase portion size and serve with a hearty sauce or salad to make it a main course.

How do I prevent gnudi from falling apart?

Ensure the ricotta is well drained and the mixture is chilled; light dusting of flour helps create structure.

Can I make gnudi ahead of time?

Yes — shape and freeze the gnudi, then cook from frozen when ready to serve.

Are gnudi gluten‑free?

Traditional gnudi use all‑purpose flour, so they are not gluten‑free. You can experiment with gluten‑free flour blends, but texture may vary.

Conclusion

Ravioli gnudi offer a delicious and elegant twist on classic Italian pasta dishes. With creamy ricotta, tender spinach, and a light, tender texture, they’re a crowd‑pleasing appetizer or meal that’s surprisingly simple to prepare at home. Enjoy them with your favorite sauce or simply dressed with olive oil and Parmesan for authentic Tuscan comfort.