Spinach Gnudi (Dumplings)

Enjoy these elegant dumplings as a side or an entree.


  • 1 cup ricotta cheese
  • 1 (5 oz.) package Olivia's Organics Baby Spinach
  • 2 large eggs
  • 1/2 cup Parmesan cheese - grated
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup flour - plus more as needed for dusting
  • Salt and pepper to taste
  • 1/2 teaspoon red pepper flakes
  • 1 cup of prepared tomato sauce - warmed
  • 1/4 cup fresh basil - chopped


  • Place ricotta in a strainer over a bowl and drain liquid for approximately 1 hour.
  • In a saucepan of boiling water, add the spinach and cook for 2 minutes. Drain and cool. Once cooled, squeeze out all the liquid and place the spinach in a large bowl. Stir in the ricotta cheese, eggs, parmesan cheese, nutmeg, flour, salt, pepper and red pepper flakes. Mix well to combine. 
  • Using floured hands, take one tablespoon of the mixture and form into a small log shape. Roll the log in flour and place on a sheet pan. Continue until all the gnudi are formed and place into the freezer for one hour. 
  • Bring a large pot of salted water to a boil. Remove the gnudi from the freezer and add to the boiling water, making sure not to overcrowd. Cook the gnudi until they float to the top, about 3 to 5 minutes. 
  • Remove using a slotted spoon and place on a platter with tomato sauce. Top with basil.

Categories: Spinach, Entree, Side