Ricotta Gnudi (Naked Ravioli)
Tuscan gnudi—sometimes called “naked ravioli”—are soft ricotta and spinach dumplings made from the filling of ravioli without the pasta wrapper. Light, tender, and simple to prepare, they’re gently simmered and finished with butter, sage, and Parmesan for a classic Italian dish.
Servings: 4 servings
Calories: 432kcal
Ingredients
For the Gnudi
- 12 oz fresh spinach
- 15 oz whole milk ricotta well drained (1 container)
- 1 large egg plus 1 egg yolk
- ½ cup grated Parmesan
- ½ cup all-purpose flour plus more for shaping
- Pinch nutmeg
- Salt and pepper to taste
For Shaping and Staging the Gnudi
- 1 cup semolina or all purpose flour (see Notes) or more as needed
For Serving
- 4 tablespoons butter
- 8 –10 fresh sage leaves
- Extra grated Parmesan
Instructions
To Make the Gnudi Dough
- Bring a pot of water to a boil and add the spinach. Cook just until wilted, about 1 minute. Drain and squeeze the spinach extremely dry using a clean towel or cheesecloth. Finely chop.
- In a large bowl, combine the dried/drained ricotta, chopped spinach, egg, egg yolk, Parmesan, flour, nutmeg, salt, and pepper. Mix gently until a soft dough forms.
- Lightly flour your hands and shape the mixture into small dumplings about the size of a walnut. Place them on a tray lightly coated with semolina.
- Refrigerate the dumplings for at least 2 hours or up to overnight if making ahead.
To Cook the Gnudi
- Bring a large pot of salted water to a gentle simmer (not a rolling boil).
- Carefully add the gnudi in batches to a pot of gently simmering salted water (not a rolling boil), making sure not to overcrowd the pot—too many at once can lower the water temperature and cause them to fall apart. Cook until they float, about 2–3 minutes.
To Make the Sauce
- Meanwhile melt the butter in a skillet over medium heat and add the sage leaves. Cook until the butter becomes fragrant and lightly golden.
- Using a slotted spoon, transfer the gnudi directly from the water to the skillet. Toss gently to coat in the butter and sage.
- Serve immediately with grated Parmesan.
Notes
Semolina is preferred over flour for coating because it prevents sticking and gives the gnudi a slightly firmer exterior, helping them hold their shape during cooking.
- If the ricotta seems watery, drain it in a sieve for about 30 minutes before using.
- Squeeze the spinach extremely dry after cooking. Excess moisture is the most common reason gnudi fall apart.
- Chilling the shaped dumplings helps them hold together while remaining soft and delicate.
- Cook the gnudi in gently simmering water rather than boiling to prevent them from breaking.
- Frozen spinach can be used instead of fresh. Thaw a 10-oz package and squeeze very dry before using.
Nutrition
Calories: 432kcal | Carbohydrates: 20g | Protein: 21g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 142mg | Sodium: 1065mg | Potassium: 647mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8974IU | Vitamin C: 24mg | Calcium: 428mg | Iron: 4mg