Spinach & ricotta gnudi

Total time: 30m
Preparation Time: 45m

For 4 people


Dorothea (FOOBY Team)

Nutritional Information

Contains 282 Kcal, 16g Protein, 12g Carbohydrates, 18g Fat


  • Tomato salsa
  • 300 g tomato, quartered
  • a little pepper
  • 1 tsp salt
  • Spinach
  • oil for frying
  • 150 g baby spinach
  • Gnudi dough
  • 250 g ricotta
  • 1 organic lemon, use grated zest
  • 40 g white flour
  • 80 g grated Parmesan
  • 1 eggs, beaten
  • 0.5 tsp salt
  • a little nutmeg
  • a little pepper
  • Gnudi
  • salted water, boiling

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  • Tomato salsa

    Season the tomatoes, puree, pass through a sieve, retain the juice.
  • Spinach

    Heat the oil in a frying pan, reduce the heat, gradually add the spinach, sauté for approx. 5 mins. Squeeze out the resulting liquid, allow the spinach to cool slightly, chop finely.
  • Gnudi dough

    Mix the ricotta with all the other ingredients up to and including the egg, season. Stir in the spinach.
  • Gnudi

    Using 2 teaspoons, shape the mixture into oval-shaped dumplings. Cook the gnudi in boiling, salted water for approx. 10 mins. per batch. Remove with a slotted spoon, drain. Serve the tomato salsa with the gnudi.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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