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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: 4 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.


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