Homemade Gnudi

Homemade Gnudi are easy to make and a family favorite. The tender dumplings are incredibly delicious with just a bit of tomato sauce or brown butter.

Prep Time10 mins

Cook Time15 mins

Resting time20 mins

Course: Main Course

Cuisine: Italian

Keyword: gluten-free, gluten-free main dishes, gnudi

Servings: servings

Calories: 352kcal

Author: KC Cornwell

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
1/4 teaspoon freshly grated nutmeg
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon xanthan gum* *if your blend doesn't contain it
6 tablespoons GF Flour Blend plus 1 cup for coating
Marinara Sauce heated, for serving

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, xanthan gum {if needed} and 6 TBSP 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.

Gnudi is best served right after it is cooked.

*Only add xanthan gum if your blend does not contain any binder.