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Spinach ricotta gnudi


  • 5 cups (1.2 liters) baby spinach leaves
  • 2 cups (480 milliliters) ricotta cheese
  • 1 cup (240 milliliters) grated parmesan cheese, divided
  • 3 egg yolks, lightly beaten
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1/4 teaspoon (1 milliliter) pepper
  • 1/2 teaspoon (2.5 milliliters) ground nutmeg
  • Zest of 1 lemon
  • 5 tablespoons (75 milliliters) flour
  • 1/3 cup (80 milliliters) semolina flour
  • 1/2 cup (120 milliliters) butter
  • 6 sage leaves


  1. Blanch spinach. Drain and let cool. With your hands, squeeze the spinach to remove excess water. Once it is very dry, chop it up finely. Add chopped spinach to a bowl.
  2. Drain ricotta and add it to the bowl with the spinach. Add 2/3 cup (160 milliliters) parmesan, egg yolks, salt, pepper, nutmeg, and lemon zest, and stir to combine. Sift in flour and stir in.
  3. Put the semolina flour into a bowl. Roll two tablespoons (30 milliliters) of the mixture into a ball and coat in semolina. Place on parchment paper. Repeat until all the mixture has been used up.
  4. Bring a pot of salted water to boiling. Add balls a few at a time and cook until they float to the surface, about three to five minutes.
  5. Melt butter in a pan and cook until golden brown. Add sage and turn off the heat. Use butter and sage sauce to top cooked gnudi. Sprinkle with remaining parmesan.

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