How to Make Spinach and Ricotta Gnudi with Tomato Butter Sauce

Soft, pillowy, and bursting with flavor, spinach and ricotta gnudi are a lighter take on traditional gnocchi. Made with creamy ricotta and fresh spinach, these delicate dumplings are gently poached and served with a rich tomato butter sauce for a comforting yet elegant dish.

If you love homemade pasta but want a simpler, no-fuss option, gnudi is the perfect solution. Unlike gnocchi, which relies on potatoes and flour, gnudi is mostly ricotta, resulting in a melt-in-your-mouth texture.

Why You’ll Love This Recipe

Light and Fluffy: These dumplings are soft, delicate, and full of creamy goodness.
Simple Ingredients: Uses everyday pantry and fridge staples.
Easy to Make: Less work than homemade pasta or gnocchi.
Irresistible Sauce: A rich, buttery tomato sauce that pairs perfectly.

Ingredients

For the Gnudi:

• 1 cup ricotta cheese (drained if watery)
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 cup chopped fresh spinach (cooked and squeezed dry)
• ½ cup all-purpose flour, plus extra for dusting
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg (optional)

For the Tomato Butter Sauce:

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp unsalted butter
• ½ tsp salt
• ¼ tsp red pepper flakes (optional)
• ¼ cup fresh basil, chopped

Instructions

Prepare the Gnudi Dough

1. In a mixing bowl, combine ricotta, Parmesan, egg, spinach, flour, salt, pepper, and nutmeg.
2. Stir until just combined—do not overmix. The dough should be soft but hold together when shaped.

Shape the Gnudi

1. Lightly flour your hands and a clean surface.
2. Scoop a teaspoon of dough and gently roll it into small oval shapes (about 1 inch each).
3. Place them on a floured tray and continue until all dough is used.

Cook the Gnudi

1. Bring a large pot of salted water to a gentle simmer (not a rolling boil).
2. Carefully drop in the gnudi in batches.
3. Once they float to the surface (about 2-3 minutes), cook for an additional 30 seconds and then remove with a slotted spoon.
4. Transfer to a plate while preparing the sauce.

Make the Tomato Butter Sauce

1. In a skillet, heat olive oil over medium heat.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Pour in the crushed tomatoes, salt, and red pepper flakes. Simmer for 5 minutes.
4. Stir in butter until melted and glossy.
5. Remove from heat and mix in fresh basil.

Serve & Enjoy

1. Toss the cooked gnudi gently in the tomato butter sauce.
2. Serve warm, topped with extra Parmesan and fresh basil.

Nutritional Information (Per Serving, Approximate)

Calories: 220 | Protein: 10g | Carbs: 18g | Fat: 12g | Fiber: 2g

Tips for Success

• Drain the Ricotta: If your ricotta is too wet, drain it in a cheesecloth for an hour before using.
• Don’t Overwork the Dough: Keep the gnudi light by mixing the dough gently.
• Simmer, Don’t Boil: Cooking the gnudi in gently simmering water prevents them from falling apart.
• Make Ahead: Shape the gnudi and refrigerate them for up to 24 hours before cooking.

Why This Recipe Works

• Lighter Than Gnocchi: Less flour and no potatoes make these dumplings tender and soft.
• Rich and Flavorful Sauce: The butter enhances the natural sweetness of tomatoes.
• Minimal Ingredients, Maximum Flavor: Simple pantry staples come together for a restaurant-quality dish.

Spinach and ricotta gnudi offer a beautifully soft texture paired with a luscious tomato butter sauce, creating a dish that feels indulgent yet light. Whether you’re making it for a cozy dinner at home or impressing guests, this recipe delivers comfort, elegance, and incredible flavor in every bite. Enjoy!