Vegetarian · ALWAYS FREE
Spinach & ricotta gnudi
Tender spinach and ricotta dumplings are gently poached and finished in garlic butter.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Drain ricotta in a lined sieve in the refrigerator for 30 minutes, then weigh the required amount. Meanwhile wilt spinach in a covered saucepan with the water clinging to its washed leaves for 3-4 minutes. Cool 10 minutes, squeeze out excess liquid and chop finely.
- Mix ricotta, spinach, flour, egg, grated cheese, nutmeg, salt and pepper only until combined. With lightly damp hands divide into 16 equal oval dumplings, about 1 1/2 inches (4 cm) long. Set on a parchment-lined tray and refrigerate 30 minutes. Do not taste the raw mixture.
- Bring a wide pot of unsalted water to a gentle simmer. Lower in eight dumplings without crowding; cook 5-7 minutes until set through and centers reach 165°F (74°C). Floating alone is not a doneness test. Lift with a slotted spoon and repeat with the second batch; keep the water below a rolling boil.
- Melt butter in a wide skillet over low heat. Add garlic and cook 1 minute until pale golden without burning, then add measured water and simmer 1 minute. Add drained gnudi and gently turn to coat for 1-2 minutes. Divide into four servings of four dumplings with all sauce. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 322 kcal
- Protein
- 14.9 g
- Total carbohydrate
- 24.7 g
- Total fat
- 18.5 g
- Total sugars
- 0.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Drained ricotta moisture differs between brands. Sixteen equal dumplings plus all butter sauce are divided into four servings; no finished serving weight or nutrient-retention adjustment is claimed.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Spinach & ricotta gnudi: firm whole-milk ricotta; raw spinach; all-purpose flour; beaten egg without shell; hard Parmesan-style cheese made with vegetarian rennet; unsalted butter; peeled garlic; water for the butter sauce; poaching water is separate; ground nutmeg; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
