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Spinach Gnudi

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I would like to thank a fellow physician and bonified chef, Sonali, known as “The Foodie Physician“ for lending me this fantastic recipe and allowing me to try it on the Tiny Tasters. Gnudi is a cool Italian dish that is basially a “nude” ravioli! Think of a big ball of spinach ravioli filling, cooked like pasta, and served with sauce and a sprinkle of parmesan cheese. Delicious! I let some of my Tiny Tasters try it, and it went over quite well. Some of these tasters were a little hung up on the fact that there was spinach in there, but as you can see from the ratings, it didn’t stop them from trying and enjoying them. They also loved the cool name (with a silent “G” like “GNAT”!)

Serve with your favorite sauce for a delicious and simple dinner. We made a side salad and fruit. Yum!

Ingredients

Food
Amt
Units
Prep
Notes
2 cups ricotta cheese
ricotta cheese
2
cups
10 ounces spinach, frozen spinach package thawed and excess water squeezed out
spinach
10
ounces
frozen spinach package thawed and excess water squeezed out
4 egg yolks
egg yolks
4
⅔ cup parmesan cheese, freshly grated (grate a bit extra to garnish)
parmesan cheese
cup
freshly grated
grate a bit extra to garnish
¼ teaspoon nutmeg, freshly grated
nutmeg
¼
teaspoon
freshly grated
1 teaspoon salt
salt
1
teaspoon
¼ teaspoon black pepper
black pepper
¼
teaspoon
1½ cups all-purpose flour (divided)
all-purpose flour
cups
divided
1 jar marinara sauce
marinara sauce
1
jar

Method

Mix the ricotta, spinach, egg yolks, grated cheese, nutmeg, salt and pepper together in a medium bowl until well combined. Stir in 1/2 cup flour until a sticky dough forms. Put the remaining 1 cup of flour on a plate. Take a large spoonful of dough, and roll in the the plate of flour, gently forming a smooth ball. Shake off excess flour. Form about 24 balls, and refrigerate about 15 minutes. Boil a pot of slightly salted water. Lower gnudi into water gently with a slotted spoon in batches of 6-8, depending on the size of your pot (keep water at a simmering boil so the balls do not burst). Cook until they float to the suface, about 4 minutes. Remove, drain well, and serve with your favorite warmed tomato sauce.

Babyfood Option:

Gnudi are very soft, and perfect for babies. These are not seasoned heavily, and could be tried on very early eaters. For younger infants puree one in a mini food processor or smash with the back of a fork. For older finger food-eaters, cut one gnudi into small bite-sized peices. This is a great way to get some healthy greens into babies. Most babies can be safely introduced to eggs before one year, but talk to your pediatrician if you have a concern about food allergies, particularly if there is a family history.

Prep time
25 min
Cook time
10 min
Cost per serving:
$1.70
Yields/Serves:
6 servings

Yum Ratings

😫😟😐😀😍 “Yum! I like it, but it’s not a super yum. The green stuff is okay.” —Al, age 7
😫😟😐😀😍 “Okay! I like the gnudi, but I don’t like spinach.” —Mary, age 8
😫😟😐😀😍 “Super Yum! I like the spinach and the cheese.” —Zane, age 9
😫😟😐😀😍 “Yum. I like the spinach and cheese.” —Joe, age 11
😫😟😐😀😍 “Yum but I don’t like spinach.” —Esther, age 6
😫😟😐😀😍 “Yum. It takes like spaghetti!” —Katie, age 6
😫😟😐😀😍 “Yum. I like the parmesan cheese on the top.” —Asa, age 5