Tuscan spinach and ricotta gnudi

By the GetYourMacros team · 31 August 2026

Soft ricotta and spinach dumplings that melt in your mouth, served with a light sage seasoning.

• Time 25 min
• Course First course
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy

Ingredients (1 serving)

• 250 g Spinach
• 120 g Ricotta
• 40 g Wholewheat flour
• 20 g Parmesan
• 5 g Butter
• Nutmeg to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Steam or sauté the spinach until wilted, then squeeze them very hard to remove all liquid.
2. Finely chop the dry spinach and mix them in a bowl with the ricotta and parmesan.
3. Add a pinch of nutmeg and half of the wholewheat flour to the mixture.
4. Form small balls (gnudi) with your hands and roll them lightly in the remaining flour.
5. Drop the gnudi into gently boiling salted water.
6. While they cook, melt the butter in a pan with a few sage leaves and a spoon of water.
7. Remove the gnudi with a slotted spoon as soon as they float to the surface.
8. Toss them very gently in the pan with the sage butter and serve.

Tips

• The secret to perfect gnudi is squeezing the spinach until they are completely dry.
• Use low-fat ricotta to keep the calories down while maintaining a high protein content.

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