“Gnudi” – Spinach and Ricotta Gnocchi


The term Gnudi is a Florentine slang for the Italian word nudi – naked!  The reason for the “naked” idiom comes from the fact that if you peel off the layers of pasta from ravioli, what you have left is “naked” filling!  A couple more monikers: gnocchi verdi – green gnocchi; strozzapreti – priest chocker! 

The trick in making this dish is to not add too much flour to the dough; keep them sitting in the flour for a minute before cooking so they’ll build a stronger skin and won’t break while cooking.

“Gnudi – Spinach and Ricotta Gnocchi

Write a review


  1. 2.5 lb spinach clean
  2. 2 each eggs large
  3. 3 oz Parmesan cheese grated
  4. 1 lb ricotta
  5. 10 oz flour all purpose
  6. 1 tbsp olive oil
  1. Wash the spinach thoroughly, cook it in a small amount of water until it gets a soft stem, strain it and cool it under running water.
  2. Dry the spinach by squeezing it with your hands until it’s very dry. Then grind it finely with a meat grinder, or chop it with a knife.
  3. Sift the ricotta through a strainer to eliminate clumps.
  4. In a large bowl mix the ricotta and the spinach together adding the eggs, the nutmeg, salt, pepper and the Parmesan cheese. At the end add about 3-4 oz of flour.
  5. Put the dough in a pastry bag and make long strips of dough on a large tray or oven pan that has been heavily floured. Shake the tray with two hands in order for the strips to roll in the flour.
Cooking By Massimo http://www.cookingbymassimo.com/