Whenever I prepare Tuscan ricotta and spinach gnudi, I always remember when my husband’s grandmother used to make them at home. It’s one of those genuine, simple dishes that smell of tradition and manage to be light yet incredibly tasty. Gnudi, typical of Tuscan cuisine, are practically the filling of ravioli without the pasta: soft, delicate, and perfect if you’re looking for a healthy first course, quick and full of flavor. I make them with fresh ricotta, spinach, eggs, a pinch of nutmeg, and a touch of whole wheat flour, which makes them more rustic and nutritious.
The thing I love is how easy they are to make: they are quick homemade gnudi, ideal even if you don’t have much cooking experience. You just need to mix the ingredients, form small balls, and cook them for a few minutes. The result is a dish that seems to come from a Tuscan trattoria, but with all the lightness of a homemade recipe.
To dress them, I chose a flavorful white ragù, a sauce without tomato that envelops the gnudi without overpowering their delicacy. It’s perfect if you’re looking for a quick white ragù, creamy and fragrant, that pairs wonderfully with ricotta and spinach. Together they create a balanced, nutritious, and truly irresistible dish.
This recipe is ideal if you’re looking for Tuscan ricotta and spinach gnudi, light gnudi, gnudi with whole wheat flour, or a traditional but light first course to serve even at the last minute.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking time: 5 Minutes
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All Seasons
Ingredients
TUSCAN RICOTTA AND SPINACH GNUDI WITH WHITE RAGÙ
- 14 oz spinach
- 10.5 oz ricotta
- 2 oz parmesan
- to taste nutmeg
- to taste salt, pepper
- 2 eggs
- 6 tbsp whole wheat flour (plus extra flour for dusting)
- 10.5 oz mixed minced meat
- 2 carrots
- 1 shallot
- 1 celery stalk
- Half cup white wine
- to taste broth
- to taste salt
Tools
TUSCAN RICOTTA AND SPINACH GNUDI WITH WHITE RAGÙ
- 1 Peeler peeler
- 1 Knife knife
- 1 Cutting Board cutting board
Steps
Place the boiled and well-drained spinach, finely chopped, in a bowl. Add eggs, ricotta, parmesan, a pinch of nutmeg, salt, and pepper. Mix well until you get a homogeneous mixture.
Gradually add the whole wheat flour: the dough should remain soft but moldable. If it’s too wet, add a tablespoon of flour at a time.
Take small portions of dough and form into balls or quenelles. Lightly roll them in whole wheat flour and place on a floured tray. Let them rest for 15-20 minutes.
Bring a pot of salted water to a boil. Drop a few gnudi at a time: they are ready when they float to the surface. Gently drain them with a slotted spoon.
Finely chop celery, carrot, and onion. Sauté them in oil. Add the minced meat and brown well.
Deglaze with white wine, let it evaporate, and continue cooking by adding a little broth at a time until the ragù becomes soft and creamy. Adjust the salt and pepper.
Mix the gnudi with the hot white ragù or plate them and pour the sauce on top. Finish with parmesan and a drizzle of olive oil.
FAQ
What is the difference between gnocchi and gnudi?
Gnocchi are made with potatoes and flour, while gnudi are made with ricotta, spinach, eggs, and a bit of flour. They are softer, lighter, and much quicker to prepare.
Can I use white flour instead of whole wheat flour?
Yes, you can use all-purpose flour or type 1 flour. However, whole wheat flour gives a rustic touch and helps make the gnudi more compact and nutritious.
Why do my gnudi dissolve in water?
This usually happens if the dough is too soft. Add a bit of whole wheat flour or let the dough rest in the fridge for 20-30 minutes to firm up.
Can I prepare them in advance?
Yes, you can form them and keep them in the fridge for a few hours. Or freeze them on a tray and then transfer them to a bag: they can be cooked directly from frozen.
What else can I serve gnudi with besides white ragù?
They are also excellent with butter and sage, light tomato sauce, parmesan cream, or a simple drizzle of good olive oil.
What ricotta is best to use?
Fresh cow’s milk ricotta is perfect. The important thing is that it’s well-drained: if it’s too wet, let it drain in a colander for an hour.
