Ricotta & spinach gnudi

Try these light ricotta and herb dumplings from Lina Stores for a classic Italian main. Serve your gnudi with plenty of sauce and parmesan

  • Prep:40 mins
    Cook:4 hrs
    plus 1 hr 30 mins chilling, 4 mins cooking per batch
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 406
  • fat 27g
  • saturates 15g
  • carbs 18g
  • sugars 2g
  • fibre 1g
  • protein 22g
  • salt 0.9g


  • 500g spinach, ends trimmed
  • 500g ricotta (needs to be dry, so strain overnight if it's wet)
  • 75g egg yolks
  • 75g dried breadcrumbs
  • 50g plain flour
  • whole nutmeg, for grating
  • 125g Grana Padano, grated, plus extra for the sauce and to serve
  • 50g butter
  • 20g sage, sliced if the leaves are large


Choosing your spinach

Large spinach leaves are best for this recipe. You could use frozen leaf spinach, but you’ll need to make sure all the excess liquid is pressed out of it.


  1. Pour boiling water over the spinach, then leave to cool a little before squeezing out any excess liquid. Chop the spinach finely. Drain and squeeze out any excess water again. Put the spinach in a mixing bowl with the ricotta, egg yolks, breadcrumbs, flour, a grating of nutmeg, a pinch of salt and the cheese. Mix well.

  2. Scoop up 24 equal-sized lumps of the mixture, using an ice cream scoop if you have one, and shape each one into a log by rolling it between your hands. Lay each log on a baking sheet, then chill for 30 mins, or until needed.

  3. Bring a large pan of salted water to the boil. Lower the gnudi into the water, turn down to a simmer and cook for 3-4 mins (do this in batches if you need to). Meanwhile, heat the butter in a large frying pan, add the sage and fry until crisp. Drain the gnudi well, then tip into the pan with the sage, along with a good grating of cheese. Swirl everything together, doing it in batches if it’s easier. Arrange four gnudi on each serving plate, pour over more of the sauce and scatter with more grated cheese.

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