Ravioli Gnudi — spinach and ricotta dumplings — are the kind of dish that makes you wonder why you ever bothered with regular pasta. These pillowy, cloud-like bites carry all the cozy filling of a classic ravioli, minus the pasta dough. If you’ve never tried gnudi before, you’re in for a treat. This recipe comes together quickly, uses simple pantry staples, and delivers a restaurant-worthy dinner right at your kitchen table. Get ready to fall head over heels.

Why You’ll Love This Recipe

It’s surprisingly easy. No pasta machine, no rolling, no fuss — just mix, scoop, boil, and pan-fry to golden perfection.
Big flavor, short ingredient list. Parmesan, fresh sage, and brown butter do all the heavy lifting, turning humble ingredients into something truly special.
Crowd-pleasing comfort food. Soft on the inside, lightly crisp on the outside — these dumplings win over kids and adults every single time.
Perfect for weeknights or dinner parties. You can prep the gnudi a few hours ahead and simply cook them when you’re ready to eat.
Naturally vegetarian. A satisfying meatless meal that doesn’t feel like you’re missing anything at all.

Ingredients

1 package (10-ounce or 283-gram) frozen chopped spinach, thawed
1 cup (215 grams) whole-milk ricotta
1 large egg
1/2 cup (50 grams) grated parmesan cheese, plus more to serve
A pinch of freshly grated nutmeg (optional)
1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup (45 grams) all-purpose flour
A few fresh sage leaves
4 tablespoons (55 grams) salted butter, plus more if needed

Notes & Substitutions: For the best results, use a thick, fine-curd whole-milk ricotta — it keeps the gnudi firm and cohesive. If your ricotta looks watery, drain it through a cheesecloth-lined sieve for about an hour before measuring. Fresh sage is highly recommended here and shouldn’t be skipped, but if you’re in a pinch, a small sprig of fresh thyme or rosemary can work. Parmesan can be swapped for Pecorino Romano for a slightly saltier, sharper finish.

Instructions

Dry the spinach thoroughly. Working in small fistfuls, squeeze the thawed spinach as hard as you can to remove all excess water. Rest it on a paper towel to wick away any remaining moisture while you gather your other ingredients. This step is critical — too much water will cause your gnudi to fall apart in the pot.
Make the gnudi mixture. On a cutting board, finely chop the wrung-out spinach. Transfer it to a large bowl and add the ricotta, egg, parmesan, nutmeg (if using), kosher salt, a generous crack of black pepper, and flour. Stir everything together until well combined. The mixture should feel thick and hold its shape — if it looks too wet, add an extra teaspoon of flour.
Scoop and shape. Using a #40 cookie scoop or a heaping 1.5-tablespoon measure, scoop the mixture into balls and arrange them on a plate or tray. For extra stability, refrigerate the formed balls on a parchment-lined tray for 30 minutes (or up to a few hours) before boiling. You can also roll them lightly in a little flour — this thin coating helps them hold together beautifully.
Boil the gnudi. Bring a medium pot of well-salted water to a gentle boil — not a rolling boil, which can break them apart. Add a few gnudi at a time to avoid overcrowding. Simmer until they float to the surface, about 3 minutes. Remove with a slotted spoon and return to your plate. Repeat with the remaining gnudi.
Brown the butter and sage. In a large skillet, melt 4 tablespoons of salted butter over medium heat. Once it’s sizzling and just starting to foam, add the fresh sage leaves. Let the sage sizzle for about 30 seconds until fragrant.
Pan-fry the gnudi. Add as many gnudi as fit comfortably without crowding the pan. Cook until golden and lightly crisp underneath, then gently turn them to brown the other side. Transfer to a serving plate and repeat with the remaining dumplings. Add extra butter, 1 tablespoon at a time, if the pan looks dry. Once the sage leaves are fully crisp, remove them from the pan.
Serve immediately. Pour any remaining brown butter from the skillet over the gnudi, finish with extra cracked black pepper and a generous shower of grated parmesan, and eat right away while they’re at their best.

Pro Tips & Troubleshooting

Most common mistake: Not squeezing the spinach dry enough. Even a little extra moisture can cause gnudi to dissolve in the boiling water, so squeeze harder than you think you need to.
Technique tip: Keep your boiling water at a gentle simmer rather than a vigorous boil — aggressive bubbles are rough on delicate dumplings. A calm simmer keeps them intact.
Troubleshooting: If your gnudi are sticking together on the tray before boiling, space them out a little more and dust the tray lightly with flour. Chilling them uncovered in the fridge also helps them firm up and stay distinct.

Serving, Storage & Variations

Serving: Plate the gnudi on a warmed dish and spoon that gorgeous brown butter and crispy sage right over the top. A simple green salad or roasted cherry tomatoes on the side makes this a complete meal.

Storage: Leftover gnudi keep in an airtight container in the fridge for up to 2 days. Reheat gently in a buttered skillet over low heat — avoid the microwave, which can make them gummy.

Variations:

Tomato sauce version: Skip the butter and sage, and serve the boiled gnudi nestled in a simple marinara or pomodoro sauce.
Lemon brown butter: Add a squeeze of fresh lemon juice and a bit of zest to the brown butter for a bright, fresh twist.
Cheesy baked gnudi: Arrange boiled gnudi in a baking dish, top with marinara and mozzarella, and bake at 375°F (190°C) for 15 minutes until bubbly.

Nutrition Information

Nutrition values are estimates based on one serving (approximately 4–5 gnudi) and will vary depending on exact ingredients used.

Nutrient	Per Serving
Calories	~320 kcal
Protein	14 g
Carbohydrates	16 g
Fat	22 g
Fiber	2 g
Sugar	2 g
Sodium	680 mg

Frequently Asked Questions

Can I make ravioli gnudi ahead of time?

Yes! Shape the gnudi and refrigerate them on a parchment-lined tray for up to a few hours before boiling. This actually helps them set up firmer and hold together better.

Why did my gnudi fall apart in the water?

The most likely culprit is excess moisture in the spinach or ricotta. Make sure to squeeze the spinach very dry and use thick, well-drained ricotta — and try chilling the shaped gnudi before boiling next time.

Can I freeze ravioli gnudi (spinach and ricotta dumplings)?

Yes — freeze the shaped, uncooked gnudi on a tray until solid, then transfer to a freezer bag for up to 1 month. Boil straight from frozen, adding an extra minute or two to the cooking time.

Conclusion

There you have it — a bowl of warm, golden, pillowy ravioli gnudi that tastes like it came straight from a cozy Italian trattoria. The fact that it takes just a handful of everyday ingredients and less than an hour makes it even better. Whether it’s a quiet weeknight dinner or a special occasion, this recipe never disappoints. Give it a try and let me know how it goes! Drop a comment below, leave a star rating, or tag me on social — I’d love to see your beautiful gnudi!