Gnudi with ricotta and spinach, the best Tuscan first course of pasta. Only 60 calories!

Gnudi with ricotta and spinach is a classic Tuscan dish that’s light, flavorful, and satisfying. Here’s a recipe for this delicious first course:

Recipe: Gnudi with Ricotta and Spinach


– 1 cup fresh ricotta cheese
– 1 cup cooked spinach, squeezed dry and finely chopped
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1/4 teaspoon nutmeg
– Salt and pepper, to taste
– 1/4 cup all-purpose flour, plus more for dusting
– Marinara sauce, for serving (optional)
– Additional grated Parmesan cheese, for serving (optional)


1. In a large mixing bowl, combine the ricotta cheese, cooked spinach, grated Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well until all ingredients are evenly incorporated.

2. Add the flour to the ricotta mixture and gently fold it in until a soft dough forms. Be careful not to overmix.

3. Place some flour on a clean work surface. Using a spoon or a small cookie scoop, scoop out portions of the gnudi dough and drop them onto the floured surface.

4. Roll each portion of dough into a ball, then gently flatten it into a disk shape. Repeat with the remaining dough.

5. Bring a large pot of salted water to a gentle simmer over medium heat.

6. Carefully drop the gnudi into the simmering water, working in batches to avoid overcrowding the pot. Cook the gnudi for 3-4 minutes, or until they float to the surface.

7. Use a slotted spoon to remove the cooked gnudi from the water and transfer them to a plate lined with paper towels to drain any excess water.

8. Serve the gnudi immediately, drizzled with marinara sauce and sprinkled with additional grated Parmesan cheese, if desired.

9. Enjoy your delicious and light gnudi with ricotta and spinach!

These gnudi are a wonderful and low-calorie option for a first course or light meal. The combination of creamy ricotta, flavorful spinach, and aromatic nutmeg makes them irresistible. Serve them with your favorite marinara sauce for added flavor, or enjoy them on their own as a delightful Tuscan treat. Buon appetito!

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