Authentic Tuscan Ricotta Spinach Gnocchi Recipe

Name: Authentic Tuscan Ricotta Spinach Gnocchi Recipe (Gnudi)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 450g fresh spinach, blanched & squeezed 100% dry (yields 1 cup packed); 240g whole milk ricotta cheese, drained; 75g Parmigiano-Reggiano, freshly grated + 1 large egg; 65g all-purpose or semolina flour; 1g freshly grated nutmeg & ½ tsp salt + black pepper; 56g unsalted butter & 12 fresh sage leaves (for sauce)

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What makes this Authentic Tuscan Ricotta Spinach Gnocchi Recipe (Gnudi) so rewarding is how effortlessly it brings authentic trattoria-level satisfaction right into your home kitchen. Centered around spinach, blanched & squeezed 100% dry, milk ricotta cheese, drained and parmigiano-reggiano, freshly + 1 egg, this dish comes together in just 35 min, filling your home with the inviting aroma of simmered aromatics and authentic Italian comfort.

Ingredients

4 servings

1 lb fresh spinach, blanched & squeezed 100% dry (yields 1 cup packed)
1 cup whole milk ricotta cheese, drained
¾ cup Parmigiano-Reggiano, freshly grated + 1 large egg
½ cup all-purpose or semolina flour
¼ tsp freshly grated nutmeg & ½ tsp salt + black pepper
4 tbsp unsalted butter & 12 fresh sage leaves (for sauce)

Step-by-Step Instructions

Finely chop bone-dry spinach. In a bowl, mix chopped spinach, drained ricotta, grated Parmesan, egg, flour, nutmeg, salt, and pepper until a soft dough forms.

Dust hands with flour. Roll tablespoons of mixture into 16 walnut-sized oval dumplings (quenelles). Dust lightly in flour.

Drop gnudi into salted gently simmering water; **cook for 3 to 4 minutes** until they float to top. In a skillet, melt butter with sage leaves until nut-brown; transfer boiled gnudi directly into sage butter and spoon over top with extra Parmesan!

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Chef Amara’s Kitchen Secrets & Pro Tips

Drain Ricotta & Spinach Thoroughly: Removing moisture ensures you only need a minimal amount of flour, keeping dumplings feather-light.
Gentle Simmer: Boil in gently simmering water — a violent rolling boil can break delicate ricotta dumplings.

1. Spoon and Level Your Flour: Never scoop flour directly from the canister with your measuring cup, which packs excess volume by up to 25%. Fluff the flour with a fork, spoon it into the cup, and level the top with a knife. 2. Grate Cheese Fresh from the Block: Pre-shredded cheeses are treated with anti-caking starches that impede smooth melting. Freshly shredded cheese dissolves seamlessly into velvety sauces without graininess. 3. Chef's Kitchen Secret: Drain Ricotta & Spinach Thoroughly: Removing moisture ensures you only need a minimal amount of flour, keeping dumplings feather-light.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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What if the Sauce for Authentic Tuscan Ricotta Spinach Gnocchi Recipe (Gnudi) Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.

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Storage, Freezing & Reheating Guidelines

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Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan with a splash of water, broth, or olive oil over low heat until steaming. If freezing pasta bakes or sauces, freeze for up to 3 months and bake from frozen at 350°F.

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Frequently Asked Questions

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Q: Can I substitute gluten-free pasta? A: Yes, high-quality corn and brown rice pasta holds up wonderfully in this sauce. Cook 1 minute less than package directions to maintain al dente bite.

Q: Can I prepare the sauce in advance? A: Yes, Italian sauces often taste even better the next day as the herbs, garlic, and aromatics meld overnight in the refrigerator.

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Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 4)

280 Calories

18g Carbs 7% DV

14g Protein 28% DV

17g Fat 22% DV

3g Fiber 11% DV

420mg Sodium 18% DV

Carbs 26% Protein 20% Fat 54%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Italian
Dietary Vegetarian
Total Time 35 min
Yield 4 servings

Chef Amara

Passionate home cook & certified chef behind YumAroma. Every recipe is tested 3+ times for perfection.

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Authentic Tuscan Ricotta Spinach Gnocchi Recipe (Gnudi)

Ingredients

Step-by-Step Instructions

Chop Dry Spinach & Mix Gnudi Dough (10 Min)

Shape 16 Oval Dumplings (5 Min)