Recipe for Gnudi: Homemade Spinach & Ricotta Dumplings
This recipe for Gnudi will quickly become a family favorite. The tender spinach and ricotta dumplings are incredibly delicious with just a bit of tomato sauce or brown butter.
Servings: 4 servings
Calories: 352kcal
Ingredients
- 1 cup whole milk ricotta cheese
- 2 bunches fresh spinach, sauteed, drained & chopped -OR- 1 pound frozen spinach, thawed and squeezed dry
- 1 cup grated Parmesan
- 2 eggs
- 2 egg yolks
- ¼ teaspoon freshly grated nutmeg
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons GF Flour Blend or standard AP Flour plus 1 cup for coating
- 1 teaspoon xanthan gum* *if your gluten-free blend doesn't contain it or gum-free baking binder
- Marinara Sauce heated, for serving
Instructions
- In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, xanthan gum {if needed} and 6 tablespoon gluten-free flour. Chill for 20-30 minutes.
- Add the remaining cup of the gluten-free flour to a medium sized bowl.
- Remove the gnudi mixture from the fridge. Form mixture in to small, flattened balls. Dredge the formed gnudi in flour to coat, tapping off the excess.
- Bring a large pot of salted water to a boil.
- Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
- Arrange gnudi on a platter and drizzle with marinara sauce for serving. Top with shaved Parmesan if desired.
Video
Notes
Gnudi is best served right after it is cooked.
*Only add xanthan gum or gum-free baking binder if your Gluten-Free Flour Blend does not contain any binder.
Nutrition
Calories: 352kcal | Carbohydrates: 18g | Protein: 27g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 233mg | Sodium: 1788mg | Potassium: 1085mg | Fiber: 5g | Sugar: 2g | Vitamin A: 16679IU | Vitamin C: 48mg | Calcium: 604mg | Iron: 6mg