1h 40m$18.31

Spinach and Ricotta Gnudi

Tender, wrapperless spinach and ricotta dumplings are gently poached and finished with fragrant sage butter. A crisp romaine and arugula salad with lemon dressing balances the rich sauce.

dumplings
gnudi
italian
mixed green salad
poached
poached dumplings
vegetarian

30 min prep30 min cook4 servingshardOct 21, 2026

Cuisine: Italian

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Whole-milk ricotta cheese-1 pound
Fresh spinach-10 ounces
Large eggs-2 each
Water-12 1/4 cups
Romaine lettuce-4 cups
Arugula-2 cups
All-purpose flour-3/4 cup
Parmesan cheese-3/4 cup
Unsalted butter-1/4 cup + 2 tablespoons
Fresh sage-2 tablespoons
Extra-virgin olive oil-2 tablespoons
Fresh lemon juice-1 1/2 tablespoons
Fine salt-2 teaspoons

Whisk

Instant-read thermometer

Centered studio photograph of a complete unbranded stainless-steel set of measuring cups and measuring spoons on a neutral light background.

Measuring cups and spoons

Centered fine-mesh stainless-steel strainer photographed against a neutral light background.

Fine-mesh strainer

Slotted spoon

Rimmed baking sheet

A neatly folded plain pale beige kitchen towel photographed alone on a light neutral background.

Clean kitchen towel

Mixing bowls

Centered studio photograph of a stainless-steel chef’s knife resting diagonally on a rectangular wooden cutting board against a light neutral background.

Knife and cutting board

Centered 12-inch dark metal skillet with matching lid on a neutral light background.

12-inch skillet with lid

6-quart pot

Drain the ricotta and prepare the greens

Measuring cups and spoons

Fine-mesh strainer

Mixing bowls

Knife and cutting board

Wash your hands with soap and water. Set the ricotta in a fine-mesh strainer over a bowl and refrigerate for 30 minutes to drain. Meanwhile, rinse the spinach, romaine, arugula, and sage under running water unless labeled prewashed, removing damaged portions. Dry the salad greens thoroughly, chop the romaine, slice the sage, and measure the lemon juice. Refrigerate the salad greens until serving.

1 pound ricotta cheese

10 ounces spinach

4 cups romaine lettuce

2 cups arugula

2 tablespoons sage

1 1/2 tablespoons lemon juice

Wilt, squeeze, and chop the spinach

Measuring cups and spoons

Fine-mesh strainer

Slotted spoon

Clean kitchen towel

Mixing bowls

Knife and cutting board

12-inch skillet with lid

Put the spinach and 1/4 cup water in the skillet. Cover and cook over medium heat for 3–4 minutes, stirring once, until completely wilted. Use the slotted spoon to transfer the spinach to a separate mixing bowl and let cool enough to handle, leaving the ricotta in the strainer to finish draining. Wrap the spinach in a clean kitchen towel and squeeze firmly until very little liquid comes out. Finely chop it. Wipe the skillet clean and dry for the sauce.

10 ounces spinach

1/4 cup Water

Mix and chill the dough

Measuring cups and spoons

Mixing bowls

In a mixing bowl, combine the drained ricotta, chopped spinach, eggs, 1/2 cup Parmesan, and 3/4 teaspoon salt. Stir until evenly mixed, then gently fold in 1/2 cup flour just until incorporated. The mixture should be soft and slightly tacky, not stiff. Refrigerate for 20 minutes to help it firm up.

Do not taste the uncooked mixture; it contains raw eggs and flour. Wash hands and clean utensils and surfaces after handling it.

1 pound ricotta cheese

2 Each egg

1/2 cup parmesan cheese

3/4 teaspoon salt

1/2 cup all-purpose flour

Prepare the poaching water and shaping tray

Measuring cups and spoons

Rimmed baking sheet

6-quart pot

Bring the remaining 12 cups water and 1 teaspoon salt to a gentle simmer in the pot. Spread the 2 tablespoons dusting flour over the baking sheet, keeping a little in one corner for lightly flouring your hands.

Use care around the pot as the water heats to a simmer.

12 cups Water

1 teaspoon salt

2 tablespoons all-purpose flour

Shape and poach a test dumpling

Instant-read thermometer

Measuring cups and spoons

Slotted spoon

Mixing bowls

6-quart pot

With lightly floured hands, gently shape a heaping tablespoon of dough into an oval about 1 1/2 inches long. Lower this test dumpling into the simmering water. Keep the water moving gently rather than boiling vigorously. Once the dumpling floats, cook for another 3 minutes, approximately 5–7 minutes total. Lift it out carefully with the slotted spoon. It should hold its shape and have a tender, set center; check that its center reaches 160°F before tasting.

Support the hot dumpling on the slotted spoon while checking its center with a clean thermometer; do not taste until it reaches 160°F.

Adjust the dough and shape the gnudi

Measuring cups and spoons

Rimmed baking sheet

Mixing bowls

If the test dumpling breaks apart, gently fold 1 tablespoon of the reserved flour into the dough and test again. Add the second reserved tablespoon only if needed. If the first dumpling holds together, leave the reserved flour unused. Hand-shape the remaining mixture into approximately 24 gnudi in total, counting the test dumplings, and arrange them on the floured sheet. Use a light touch and avoid kneading.

Do not taste the uncooked egg-and-flour mixture; wash hands and clean utensils and surfaces after handling it.

3/4 cup all-purpose flour

Make the sage butter

Measuring cups and spoons

12-inch skillet with lid

Melt the butter in the clean skillet over medium-low heat. Add the sage and cook for 2–3 minutes, until fragrant and the butter begins turning pale golden. Remove from the heat while you poach the gnudi.

1/4 cup + 2 tablespoons butter

2 tablespoons sage

Gently poach the remaining gnudi

Instant-read thermometer

Slotted spoon

12-inch skillet with lid

6-quart pot

Poach the remaining gnudi in three batches, leaving enough space for them to move freely. Maintain a gentle simmer and cook for 3 minutes after they float, approximately 5–7 minutes per batch. Check the center of a dumpling from each batch for 160°F, extending the cooking time if necessary. Lift them out individually, let excess water drain, and carefully place them in the sage butter. Do not shake or toss the skillet.

Support a dumpling on the slotted spoon and use a clean thermometer from the side to check its center reaches 160°F; take care around the hot poaching water.

Coat the gnudi with sage butter

Measuring cups and spoons

12-inch skillet with lid

6-quart pot

After the final batch, spoon 2 tablespoons of the hot poaching water into the skillet. Warm over low heat for 1–2 minutes, gently spooning the sage butter over the dumplings until all are hot and coated.

Add the hot poaching water carefully to the hot skillet to avoid splashing.

Dress the salad

Whisk

Measuring cups and spoons

Mixing bowls

In a clean mixing bowl, whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon salt. Add the romaine and arugula and toss just before serving.

Use clean hands and utensils for the ready-to-eat salad after handling the raw egg-and-flour mixture.

2 tablespoons olive oil

1 1/2 tablespoons lemon juice

1/4 teaspoon salt

4 cups romaine lettuce

2 cups arugula

Plate the gnudi and salad

Divide the gnudi and sage butter among four plates. Divide the remaining 1/4 cup Parmesan among all four portions and serve immediately with the salad.

1/4 cup parmesan cheese

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Spinach and Ricotta Gnudi

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