Four spinach gnudi on a plate

Spinach gnudi

  • serves 4 as a starter
  • A little effort

Whizz blanched spinach into ricotta to make these delicious, pillowy gnudi. Perfect for a posh lunch or an impressive starter


Make these spinach gnudi, then check out our recipes for ricotta gnudi and sweet potato gnudi. For another kitchen project, try making homemade gnocchi and browse our collection of gnocchi recipes.



  • ricotta 250g
  • baby spinach 200g
  • egg yolk 1
  • parmesan 50g, finely grated, plus extra to serve
  • garlic 2 cloves, crushed
  • semolina 250g
  • butter 75g
  • sage a handful of leaves


  • Step 1

    Line a sieve with muslin or a clean, thin tea towel, and put over a bowl. Put the ricotta into the muslin and twist and tie the top. Chill for at least 4 hours to remove liquid from the ricotta.

  • Step 2

    Blanch the baby spinach in a pan of simmering water until just wilted, then drain. When cooled, use clean hands to squeeze out as much liquid as possible, then finely chop. Tip the drained ricotta into a bowl and season. Add the spinach, egg yolk, parmesan and crushed garlic. Roll into 16 balls.

  • Step 3

    In a large baking tray, scatter 125g semolina in an even layer. Put in the gnudi, with gaps in between, then scatter over another 125g of semolina, covering each ball well. Cover and chill overnight.

  • Step 4

    Bring a large pan of salted water to the boil and cook the gnudi for 2 minutes, in batches, until they float. Scoop out into a frying pan with 3 tbsp of oil. Fry the gnudi for 2-3 minutes or until browned.

  • Step 5

    In a small pan, cook the butter until it darkens and smells nutty, then add a handful of sage leaves. Divide the gnudi between bowls, spoon over some of the sage leaves and butter, grate over a little more parmesan and sprinkle with black pepper.

Discover more spinach recipes

Pea Risotto Recipe with Spinach and Crab

Nutritional Information

  • Kcals 610
  • Fat 36.8g
  • Saturates 18.3g
  • Carbs 48.4g
  • Sugars 1.8g
  • Fibre 2.5g
  • Protein 20g
  • Salt 0.8g