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Soft Spelt Spinach and Ricotta Gnudi with Sage Butter

Spelt spinach and ricotta gnudi plated in golden sage butter with crisp sage leaves and grated parmesan on top

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
Spelt spinach and ricotta gnudi being poached in a pot of gently simmering water, some dumplings floating to the surface

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.
Plate of spelt spinach and ricotta gnudi with sage butter served on a linen napkin beside a glass of white wine
Prep Time 20 mins
Cook Time 15 mins
Rest Time 30 mins
Total Time 1 hr 5 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 85  C
Servings: 4
Estimated Cost: 1.80
Calories: 460
Best Season: Fall, Winter
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
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
  • 250 g Fresh spinach (wilted and squeezed dry)
  • 500 g Ricotta (well drained)
  • 80 g Spelt flour (plus extra for dusting)
  • 40 g Parmesan (finely grated)
  • 1 Egg (large)
  • 1/4 tsp Nutmeg (freshly grated)
  • 1/2 tsp Salt
  • Black pepper (to taste)
    • For the Sage Butter
  • 60 g Unsalted butter
  • 10 Fresh sage leaves
  • Parmesan (extra, for serving)
Instructions
    Make the Filling
  1. 1
    Wilt the spinach in a dry skillet over medium heat, 2-3 minutes, until fully collapsed.
  2. 2
    Cool the spinach, then squeeze out as much liquid as possible with your hands or a cloth, and chop finely.
  3. 3
    In a bowl, mix ricotta, spinach, parmesan, egg, spelt flour, nutmeg, salt, and pepper until just combined.
  4. 4
    Cover and chill the dough for 30 minutes so it firms up enough to shape.
    5. Shape and Poach
  5. 5
    Scoop tablespoon-size portions, roll into balls, then roll each in spelt flour on a plate, shaking off excess.
  6. 6
    Bring a large pot of salted water to a gentle simmer, about 185 F / 85 C, not a rolling boil.
  7. 7
    Lower the gnudi in batches of 8-10, poach for 3-4 minutes until they float to the surface and feel firm, not squishy.
  8. 8
    Lift out with a slotted spoon and drain briefly on a kitchen towel.
    9. Sage Butter and Serve
  9. 9
    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.
  10. 10
    Add the poached gnudi to the skillet and toss gently to coat, about 1 minute.
  11. 11
    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.
Keywords: spelt gnudi, spinach ricotta gnudi, spelt flour dumplings, ricotta gnudi recipe, sage butter gnudi

Equipment

  • fine-mesh sieve or cheesecloth
  • large pot
  • slotted spoon
  • medium skillet
  • mixing bowl
  • baking sheet

Tips

  • Squeeze the wilted spinach until no more water drips out, twice if needed, before mixing it in.
  • Chill the dough for the full 30 minutes so it firms up enough to roll into balls.
  • Test one gnudi first in the simmering water to check it holds together before cooking the rest.
  • Keep the water at a gentle simmer, not a rolling boil, so the gnudi don't break apart.
  • Lift the gnudi out the moment they float and feel firm, since a minute too long makes them mushy.

Variations

  • Swap half the spinach for wilted chard or kale for a slightly earthier, more mineral flavor.
  • Toss the poached gnudi in a simple tomato sauce instead of sage butter for a brighter dish.
  • Add a pinch of lemon zest to the filling to cut through the richness of the ricotta and butter.

Storage and Reheating

Store cooked gnudi in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of butter over low heat for 2 to 3 minutes.

Uncooked, shaped gnudi freeze well. Freeze them on a tray until firm, about 1 hour, then transfer to a freezer bag for up to 2 months. Poach straight from frozen, adding 1 to 2 extra minutes to the cooking time.

Avoid stacking cooked gnudi in the container without parchment between layers, since they can stick together and tear when separated.

Serving Suggestions

Serve spelt spinach and ricotta gnudi as a light main with a simple green salad and crusty bread on the side. A dressed arugula salad with lemon works well against the richness of the butter sauce.

For a heartier plate, add a few roasted cherry tomatoes or sauteed mushrooms alongside the gnudi. A glass of dry white wine like Pinot Grigio pairs well with the sage butter.

Finish each plate with an extra grating of parmesan and a crack of black pepper right before serving.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-spinach-ricotta-gnudi/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!