If you’ve ever tasted the creamy ricotta and spinach filling inside a traditional Italian raviolo and wished there were MORE of it, then you are going to fall in love with gnudi.

These delicate little dumplings from Tuscany are often called “naked ravioli” because they’re essentially the soft, pillowy filling of ravioli without the pasta wrapped around them.

Light, tender, and almost cloud-like, gnudi melt in your mouth with every bite. And once they’re coated in nutty brown butter and crispy sage leaves, they become the kind of comforting Italian dish that feels rustic, elegant, and irresistible all at once!

This traditional Tuscan version combines creamy whole milk ricotta, fresh spinach, eggs, and Pecorino Romano with just enough flour to hold everything together while keeping the texture delicate and soft. A touch of nutmeg adds warmth and depth, while the buttery sage sauce clings perfectly to every tender bite. The result is rich and satisfying, yet surprisingly light.

Ingredients You’ll Need

One of the things I love most about this recipe is how simple the ingredients are.

Whole milk ricotta is essential here because it gives the gnudi their rich, creamy texture. Be sure to drain it well before using: Place the whole milk ricotta in a fine-mesh sieve lined with cheesecloth or paper towels and let it drain for at least 1 hour, or gently squeeze out the excess moisture before using.

Fresh baby spinach adds flavor, color, and moisture, but frozen spinach works beautifully too. If using frozen spinach, thaw it completely and squeeze out as much liquid as possible before adding it to the mixture.

For the cheese, Pecorino Romano gives the gnudi a slightly sharper, saltier flavor that pairs beautifully with the butter sauce, but you can easily substitute Parmigiano Reggiano for a milder and nuttier taste.

Tips for Perfect Spinach Ricotta Gnudi

A few simple tips will help you make perfect gnudi every time.

First, make sure both the ricotta and spinach are as dry as possible. Excess moisture is the main reason gnudi fall apart while cooking. After cooking the spinach with olive oil and garlic until wilted, let it cool completely, then squeeze it thoroughly in a clean kitchen towel or cheesecloth before chopping.

When adding the flour, remember that less is more. The mixture should remain soft and slightly sticky—adding too much flour will make the gnudi dense instead of light and pillowy.

Refrigerating the mixture before shaping is another important step because it helps firm everything up, making the gnudi easier to handle and helping them hold their shape while cooking. I like to scoop the mixture with an ice cream scoop so all the gnudi are the same size, then gently shape them into small ovals with well-floured hands.

If it’s your first time making gnudi, always cook one first as a test. If it feels too soft or starts to break apart, simply refrigerate the mixture a little longer or add another tablespoon or two of flour.

How to serve gnudi

Traditionally, gnudi are served with a simple brown butter and sage sauce, which lets their delicate texture shine. The butter becomes golden and nutty, the sage turns crisp and aromatic, and together they create a silky sauce that coats the gnudi beautifully.

If you prefer something different, they are also delicious served with a simple tomato sauce and fresh basil.

Elegant yet rustic, comforting yet delicate, these spinach ricotta gnudi are easier to make than homemade ravioli but every bit as satisfying. Once you try them, it’s easy to understand why this Tuscan dish is such a beloved Italian classic.

Other Italian recipes you might like:

• Stuffed Zucchini Blossoms
• Pollo alla Cacciatora
• Creamy Mushroom Chicken
• Pollo alla Pizzaiola
• Spaghetti alla Nerano
• Creamy Risotto with Asparagus
• Pasta with Creamy Roasted Butternut Squash Sauce
• Italian Bruschetta with Burrata Cheese
• Spaghetti all’Amatriciana
• Spaghetti all Puttanesca
• Step-by-step Authentic Seafood Risotto
• Traditional Frittata di Spaghetti
• Risotto with Smoked Salmon and Zucchini

Video recipe