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Spinach Gnudi with Brown Butter pinterest

Here's a recipe for how to make spinach gnudi and brown butter from scratch! What is gnudi? Gnudi are spinach and ricotta dumplings similar to spinach gnocchi but softer in texture, they are delicious and make for wonderful and inexpensive meals.

Gnudi are easy and quick to make, I like to make a batch for my family now and then, I serve them alternately with brown butter and sage or marinara, they’re filling and comforting.

What are spinach gnudi?

Spinach gnudi are also called spinach gnocchi, they really come out with a similar texture than gnocchi, just a bit softer. Like gnocchi, they are cooked in a large amount of water for about 3-4 minutes and are ready as soon as they float to the surface.

Spinach gnudi are made of spinach of course, ricotta, parmesan, eggs and flour assembled together and briefly kneaded. In season, chard or even cress can be used instead of spinach.

Gnudi are generally shaped like small balls of about a little over an inch diameter, I used a small ice cream scoop to form mine, you can shape them between your well-floured hands. They can also be made in an oval shape using two table spoons, I made 28 gnudi out of this ingredient list, I find that it's enough for a filling meal for 4.

I always use frozen spinach, it is so handy and I can decide to make gnudi whenever I want.

This recipe is well balanced and works well so I would recommend not to fiddle with it too much, at least the first time you make it as the worst thing that can happen is that the gnudi disintegrate once added to the boiling water and that would be a total disaster.

How are spinach gnudi made?

I cook the spinach just until thawed, drain and squeeze them to eliminate all their water, then I chop them rather finely with a knife.

Into a large bowl they go together with the ricotta, I combine them with a spatula to distribute well, then I add the egg and parmesan, some salt and nutmeg, combine, then I add the flour and again combine thoroughly.

At this stage, the gnudi dough may be soft and sticky, refrain from adding more flour, your gnudi would become too tough and heavy, anyway additional flour will be used during the next steps.

I flour generously my counter, turn the dough over and sprinkle some flour on top, pat it down to form a ball, turn it over once and put it back into the bowl.

I flour a baking sheet, form my gnudi with a small ice cream scoop and deposit them onto the baking sheet in one layer.

I fill a large pot with water, bring to boil, add a tbsp. of salt and drizzle some olive oil, add all the gnudi and stir them from time to time, as soon as they start to rise to the surface, about 2-3 minutes, I gather them with a slotted spoon and add them into the sauce, ready to enjoy.

Can I make the spinach gnudi in advance?

You can make the spinach gnudi up to one day only in advance as the ricotta does not keep for long. Make the gnudi the day before, chill them in one layer on trays, sprinkled with flour on top and covered loosely with plastic wrap.

Freezing:

I don’t like to freeze any food made of ricotta, I tried and I did not like the way the ricotta turned, the flavor was not quite the same and the texture was kind of gummy. Ricotta is a fresh cheese and I like to use it freshest. This is also the reason why I never make large batches of gnudi.

The brown butter and sage sauce:

Brown butter and sage sauce is a classic to pair with gnudi and there is nothing simpler and so flavorful to make, just cook a large chunk of butter, add a bunch of sage leaves and cook until the butter starts to brown. You may serve gnudi with any pasta sauce, you can also serve them as a main dish or as a starter.

Be sure to click on my "main dishes" or "weekday dinners" tags for more inspiration. If you plan to entertain, also check my "among friends" category for more delicious recipes.

  • 4 servings - 28 gnudi
  • Easy
  • 1 h 00

Recipe :

Ingredients:

Spinach gnudi:

1/2 pound (225 g.) spinach

1/2 pound (225 g.) ricotta

1/3 cup (50 g.) grated parmesan

1 egg

1/2 cup (120 g.) all-purpose flour

1/4 tsp grated nutmeg

1 tsp salt

Butter Sage Sauce:

1/4 cup (50 g.) Butter

10 fresh sage leaves

Salt and pepper to taste

Make the spinach gnudi:

Thaw the frozen spinach overnight or cook them just until completely thawed, drain and press to remove any water, chop rather finely with a knife

Into a large bowl, add the spinach and ricotta, combine with a spatula, add the parmesan, egg, nutmeg and salt, combine, add the flour and again combine thoroughly

On a generously floured counter, turn the dough over, sprinkle the top with flour, pat to form a ball, turn over once then return to the bowl

Prepare a baking sheet sprinkled with flour, with a small ice cream scoop, scoop balls of dough and place them all on the baking sheet in one layer. If you are making the gnudi in advance, sprinkle them with some flour, cover loosely with plastic wrap and chill until ready to use

Fill a large pot with water, bring to boil, add a tbsp. of salt and 2 tbsp. olive oil, add the gnudi and stir from time to time, as soon as they start to rise to the surface, about 2 to 3 minutes, gather them with a slotted spoon and add them to the brown butter sauce

Make the brown butter sauce:

Meanwhile make the sauce, into a large frying pan, melt the butter with the sage leaves, cook the butter until browned, remove the sage leaves, add the floating gnudi, season with salt and pepper to taste

Serve right away

If you like this recipe, please leave me a comment, rate it, pin it for later or share it, Thanks! It means the world to me!

Enjoy!

  1. Comments (14)

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Comments (14)

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This comment was minimized by the moderator on the site

These look so delicious Patty! I am going to have to make them for sure. Your photo is beautiful and I can just imagine how they taste. Yum!

This comment was minimized by the moderator on the site

Thanks Lainey, We loved these gnudi and they really are easy to make ?

This comment was minimized by the moderator on the site

I usually find gnocchi intimidating to make but your clear step-by-step instructions make it sound easy. I am inspired to try this!

This comment was minimized by the moderator on the site

Thanks so much Anna, these are so good and if you want to taste them you have to make them as you don’t find them at the store

Comment was last edited about 2 months ago by Patty Patty
This comment was minimized by the moderator on the site

Your gnudi look delicious! I love spinach gnocchi. The idea of using an ice-cream scope is great. Have to try that!

This comment was minimized by the moderator on the site

Thanks Jacqui, glad you like it!

This comment was minimized by the moderator on the site

Oh man! Those sound awesome! We are huge spinach fan! I'm going to have to try these! I love the sage and brown butter sauce too! Yum!

This comment was minimized by the moderator on the site

Thanks Beth, they were so good!

Comment was last edited about 2 months ago by Patty Patty
This comment was minimized by the moderator on the site

I love gnocchi so I'm positive I would also love gnudi! These look really tasty and I love that you dressed them in a very simple brown butter sauce.

This comment was minimized by the moderator on the site

Thanks Jenni, try them, they're really delicious!

Comment was last edited about 2 months ago by Patty Patty
This comment was minimized by the moderator on the site

Oh wow! I have never heard of spinach gnudi before. You have totally intrigued me! They sound absolutely scrumptious. I am loving the ricotta, spinach, parmesan, and nutmeg combination. I will definitely give these a try.

This comment was minimized by the moderator on the site

Thanks Katie, do try them and let me know what you thought!

This comment was minimized by the moderator on the site

These look divine Patty and you make this recipe sound and look soo easy to make - love it, love it love it . Saved - I just feel like snatching them off my screen - they look that inviting - brilliant recipe!

This comment was minimized by the moderator on the site

Thank you so much Ramona Happy you like them that much, it's one of these easy, cheap and utmostly comforting recipes, hope you try it!

Comment was last edited about 2 months ago by Patty Patty
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