Spinach Ricotta Gnudi Chilies

Spinach and ricotta gnudi are those pillowy Italian dumplings that always make a meal feel special yet homey. This recipe lets you create a restaurant-level plate entirely in your own kitchen featuring a luscious spinach and ricotta filling wrapped gently in a thin pasta-like shell. With a Calabrian butter sauce tying everything together the gnudi shine with approachable elegance perfect for dinners that need a bit of comfort and celebration.

I remember the first time I made these for my family on a rainy Sunday the kitchen smelled rich and buttery and everyone asked for seconds I have since made them with all sorts of sauces and they remain one of my favorite ways to cook with spinach

Ingredients

• Whole milk ricotta: brings creamy texture and subtle sweetness look for a firm high quality variety and let it drain well to avoid watery dough
• Fresh spinach: adds earthy flavor and bright color you want crisp fresh leaves not wilted and drain thoroughly after blanching
• Large egg: acts as a binder holding the mixture together
• Freshly grated parmesan: delivers savory complexity use a wedge and grate just before mixing for best flavor
• Dried bread crumbs: help absorb any extra moisture choose unseasoned and fine for a tender dumpling
• Lemon zest: lifts the filling with fresh hint of citrus use organic lemons and avoid grating bitter pith
• Freshly grated nutmeg: classic pairing with ricotta and spinach adds warmth and depth grate from whole nutmeg just before using
• Diamond Crystal kosher salt: ensures seasoning is even and the dough rises to its full flavor
• All-purpose flour: builds structure in the dough add gradually to avoid overmixing
• Semolina flour: creates the perfect nonstick surface for shaping and chilling gnudi adds a slight chew and golden hue
• Salted butter: becomes the rich base for the sauce use high quality for best results
• Chopped Calabrian chilies: bring gentle heat and signature Italian zest look for jars in the Italian section for authentic flavor

Instructions

Drain the Ricotta:

Let whole milk ricotta sit in a fine mesh sieve suspended over a bowl or sink for at least fifteen minutes to remove excess liquid If ricotta is very wet extend this up to two hours Ricotta should be firm and mound cleanly when lifted

Blanch and Chop the Spinach:

Cover fresh spinach with boiling water in a large bowl and let wilt for one to two minutes until reduced by half Quickly transfer to ice water to stop cooking then squeeze every bit of moisture out with your hands Chop very finely so there are no large pieces in the gnudi

Prepare the Filling:

Mix drained ricotta and finely chopped spinach in a large bowl Add in egg parmesan bread crumbs lemon zest nutmeg and kosher salt Stir just until evenly blended

Incorporate the Flour:

Add the flour in two batches folding gently to combine Be careful not to overmix as this can make the gnudi dense

Shape the Gnudi:

Dust a sheet pan with half of the semolina flour Using a cookie scoop or tablespoon portion about three tablespoons for each gnudi Shape into balls with your hands rolling gently Dust with more semolina flour to coat and prevent sticking

Chill and Rest the Dumplings:

Transfer gnudi to the refrigerator uncovered for at least one hour or up to twelve hours Longer chilling gives the gnudi a pasta-like exterior that holds up well during boiling

Cook the Gnudi:

Bring a large pot of salted water to a rolling boil Gently lower a test gnudi into the water It should float to the top in about four minutes Allow it to simmer for one extra minute to set Remove to a floured towel or paper surface

Finish Cooking the Batch:

Cook remaining gnudi in batches using the float and simmer method Place cooked gnudi on a prepared towel letting them firm as they cool slightly

Make the Calabrian Butter Sauce:

Place a large sauté pan over medium heat Add two tablespoons butter and the chopped Calabrian chilies Let the butter melt gently without browning Add a quarter cup of hot pasta water from the gnudi pot and swirl to create a smooth base

Emulsify and Thicken:

Continue adding butter one tablespoon at a time working it in so the sauce thickens Add extra pasta water as needed to create a velvety coating

Finish and Serve:

Remove pan from heat Add the gnudi tossing gently to coat in the spicy butter Serve immediately for the silkiest texture

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Ricotta is the star here I have tried several brands and nothing beats a really dense well drained ricotta Handfuls of spinach picked fresh from the farmers market also take the flavor over the top Bringing this dish to my family table always reminds me of the times we all gathered and laughed over big bowls of gnudi

Storage Tips

Chill uncooked gnudi on sheet pans in the refrigerator They keep beautifully for up to a day before boiling Leftover cooked gnudi can be covered and kept in the refrigerator for up to three days Reheat gently in a skillet with a splash of water and more sauce to revive their softness To freeze lay gnudi out on a tray until solid then transfer to freezer bags Cook straight from frozen by simmering a little longer than fresh

Ingredient Substitutions

Swap kale or chard for spinach just be sure to blanch and chop very finely If you do not have Calabrian chilies use a small amount of chopped sun dried tomato plus chili flakes for a similar spicy tangy taste No semolina flour Use extra all-purpose flour for dusting but semolina gives the best texture

Serving Suggestions

Pair with a big mixed green salad and crusty bread A simple tomato sauce or brown butter and sage also works deliciously Gnudi make a fantastic starter for a special Italian meal or a cozy main course

Cultural Notes

Gnudi hail from Tuscany where nons do not shy away from turning humble greens and ricotta into dishes worth celebrating Instead of forming a classic ravioli these are pasta-less dumplings which were originally made to use up leftover ricotta The word gnudi means naked in Italian referencing their ravioli without pasta shell essence but with enough structure to satisfy every pasta lover

Seasonal Adaptations

Swap in baby kale when spinach is not in season Try adding fresh herbs like parsley or basil in summer In colder months finish the dish with a sprinkle of toasted walnuts for warmth

Three Helpful Notes

Chilling is key for holding shape during boiling Flour dust keeps dumplings from sticking while chilling Do not rush the draining step with ricotta to prevent soggy dough

Success Stories

Many children love helping shape the gnudi and seeing them puff up like little pillows in boiling water My friends always think this is a complicated dish but once they see the process it becomes a regular on their dinner rotation

Freezer Meal Conversion

After forming and dusting with semolina place raw gnudi on a sheet tray Freeze until solid then store in an airtight bag They can be boiled straight from frozen and tossed in hot sauce for an effortless meal

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Once you taste homemade gnudi you will crave their lightness and flavor in every season. Serve warm and enjoy the celebration at your table.

Frequently Asked Questions

→ What's the best way to drain ricotta for gnudi?

Let ricotta sit in a fine mesh sieve for at least 15 minutes, or up to 2 hours for maximum moisture removal. This ensures your gnudi stay firm when cooked.

→ Should I use fresh or frozen spinach?

Fresh spinach is recommended. Wilt it in boiling water, then shock in ice water before finely chopping and squeezing out excess moisture.

→ How do I know when gnudi are cooked?

Gnudi are ready once they float to the surface of boiling water. Let them cook an additional minute to finish setting their texture.

→ Can I make the gnudi dough ahead?

Yes. Chill the formed gnudi up to 12 hours before cooking. This resting time helps the exterior form a light pasta-like shell.

→ What are Calabrian chilies, and can I substitute them?

Calabrian chilies are Italian peppers known for mild heat and fruity flavor. Substitute with red pepper flakes or another mild chili if needed.

→ Do I have to use both all-purpose and semolina flour?

All-purpose flour binds the gnudi mixture, while semolina flour helps dust and shape them, preventing sticking and helping form the delicate 'shell'.