Spelt spinach and ricotta gnudi are soft dumplings made from drained ricotta, wilted spinach, and spelt flour, poached in simmering water until they float, then tossed in sage butter.
Unlike gnocchi, gnudi has no potato and barely any flour holding it together. Spelt flour adds a light nutty flavor and binds the filling without making it dense.
The dough comes together in one bowl and chills for 30 minutes before shaping. That chilling step matters. Skip it and the dough is too soft to roll.
If your gnudi falls apart in the water, the spinach probably wasn’t squeezed dry enough. Water clinging to the leaves loosens the whole mixture, so press it hard before chopping.
Why You’ll Love This Recipe
- One bowl for the filling, no pasta machine needed
- Spelt flour keeps the dumplings light, not gluey
- Chill-ahead dough makes dinner faster on a busy night
- Sage butter sauce comes together in under 5 minutes
Ingredient Notes
- Ricotta: Use full-fat ricotta and drain it in a sieve for 20 minutes first. Watery ricotta makes the dough too soft to hold its shape.
- Spinach: Fresh spinach works best, but frozen spinach (thawed and squeezed very dry) is fine too. You’ll need about 100 g once cooked and squeezed.
- Spelt flour: Spelt flour gives a lighter, slightly nutty result than plain flour. All-purpose flour works as a substitute but the texture is a bit denser.
- Parmesan: Use freshly grated parmesan, not the pre-shredded kind, for a smoother filling and cleaner melt in the sauce.
- Sage: Fresh sage leaves crisp up in the butter and add a savory edge. Rosemary works in a pinch but has a stronger flavor, so use half as much.
Soft Spelt Spinach and Ricotta Gnudi with Sage Butter
Description
This gnudi recipe swaps regular flour for spelt, giving the dumplings a slightly nutty edge while the ricotta filling stays soft and light.
Ingredients
For the Gnudi
For the Sage Butter
Instructions
Make the Filling
- Wilt the spinach in a dry skillet over medium heat, 2-3 minutes, until fully collapsed.
- Cool the spinach, then squeeze out as much liquid as possible with your hands or a cloth, and chop finely.
- In a bowl, mix ricotta, spinach, parmesan, egg, spelt flour, nutmeg, salt, and pepper until just combined.
- Cover and chill the dough for 30 minutes so it firms up enough to shape.
Shape and Poach
- Scoop tablespoon-size portions, roll into balls, then roll each in spelt flour on a plate, shaking off excess.
- Bring a large pot of salted water to a gentle simmer, about 185 F / 85 C, not a rolling boil.
- Lower the gnudi in batches of 8-10, poach for 3-4 minutes until they float to the surface and feel firm, not squishy.
- Lift out with a slotted spoon and drain briefly on a kitchen towel.
Sage Butter and Serve
- Melt butter in a skillet over medium heat, add sage leaves, and cook 2-3 minutes until the butter turns golden brown and the sage crisps.
- Add the poached gnudi to the skillet and toss gently to coat, about 1 minute.
- Serve warm, topped with extra parmesan and a crack of black pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 460kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 15g75%
- Cholesterol 120mg40%
- Sodium 480mg20%
- Potassium 350mg10%
- Total Carbohydrate 22g8%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 24g48%
- Vitamin A 3500 IU
- Vitamin C 8 mg
- Calcium 320 mg
- Iron 2.5 mg
- Vitamin D 20 IU
- Vitamin E 1.5 mg
- Vitamin K 90 mcg
- Thiamin 0.15 mg
- Riboflavin 0.3 mg
- Niacin 1.5 mg
- Vitamin B6 0.2 mg
- Folate 60 mcg
- Vitamin B12 0.8 mcg
- Phosphorus 250 mg
- Magnesium 40 mg
- Zinc 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Drain ricotta in a sieve for 20 minutes before mixing to avoid a wet dough.
- Squeeze spinach hard, water left in the leaves loosens the whole mixture.
- Chill dough the full 30 minutes, it firms up enough to roll cleanly.
- Poach in batches of 8 to 10 so the water stays at a gentle simmer.
- Lift gnudi out the moment they float and feel firm to the touch.
