A lovely, meatless meal, these Ricotta and Spinach Gnudi are simply ricotta and spinach ravioli, but without the pasta part. Baked with a quick canned cherry tomato sauce for a quick and easy meal.

Meatless Monday: Ricotta and Spinach Gnudi

If you love the ricotta and spinach filling from ravioli, you’ll love these gnudi (“nude-ee”). They are simply those same ravioli filling ingredients, without the pasta part (and you won’t miss it!). Once baked, it is surprisingly light and fresh, full of spinach and tomato goodness.

The ricotta and spinach is mixed with some Parmesan, seasoning and a tiny bit of flour to bind it. It’s then rolled into oval balls that are then baked together with a quick cherry tomato sauce. Served with some golden garlic bread (or nice crusty bread), this is a quick, easy and delicious meatless meal!

Ingredients and Substitutions

Ricotta – opt for full fat, traditional ricotta cheese. If the ricotta is especially moist, drain through a fine mesh strainer to remove a bit of the moisture before using.

Spinach – baby spinach works perfectly in this dish, though regular spinach will also work just fine.

Recipe Tips

  • If your ricotta cheese is really moist, drain it by placing in a fine-mesh strainer over a bowl and let it stand for 30 minutes or so.
  • As mentioned up top, this is a dish that really needs good seasoning. I like to add a bit of salt and pepper to each component – a bit while sautèeing the spinach, a good bit into the ricotta mixture and the tomato sauce and a little bit more over-top of the dish before baking. If your dish seems bland, it’s under-seasoned.
  • To roll the gnudi, I like to place a scoop of the ricotta mixture in the palm of my left hand, just at the base of my fingers. Using my right hand, I roll the mixture up my palm, towards my wrist, while gently pressing down to compact the mixture a bit. Repeat until you have a smooth oval that holds together in one piece.
  • If your gnudi just falls apart when you try to shape it, it is probably too moist. Return it to the bowl and add a bit more flour to your mixture and try again.

What to Serve with Gnudi

I LOVE this dish served with garlic bread. It’s the perfect complement to the flavours of the dish and adds a bit of hearty (as the dish itself is surprisingly light). Try scooping a bit of the gnudi/tomatoes onto the garlic bread!

Meatless Monday: Ricotta and Spinach Gnudi

Making Ahead

This dish can be made ahead and re-heated in the microwave or covered loosely with foil in a 350° F. oven.

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

ricotta spinach gnudi in baking dishes

Get the Recipe: Ricotta and Spinach Gnudi

Gnudi is n easy and delicious meatless meal, with ricotta and spinach gnudi in a cherry tomato sauce. Perfect served with garlic bread and a salad.
5 stars from 1 rating
Print Recipe Pin This Leave a Review
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings

Ingredients

  • 6 cups baby spinach, packed
  • 2 Tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1 lb ricotta cheese, drained, if really moist (450g)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 Tablespoon all-purpose flour
  • Salt and pepper
  • 1 pint cherry tomatoes, halved
  • 1 Tablespoon butter
  • 4-6 fresh basil leaves, chopped

To serve:

  • Additional Parmesan cheese
  • Garlic Bread or sliced crusty bread

Instructions
 

  • Preheat the oven to 400° F.
  • Prepare 4 individual baking dishes (or one larger one - something shallow, in the 8x8/7x10-inch range), by spraying with cooking spray. Place onto a baking sheet.
  • In a large skillet, saute the spinach with 1 Tbsp. of the olive oil, 1/2 of the garlic and a sprinkling of salt and pepper until wilted. Remove spinach to a cutting board to cool.
  • Meanwhile, wipe out the same skillet used to cook the spinach. Heat 1 Tbsp. of olive oil over medium heat. Add remaining garlic and cook, stirring, until fragrant but not browning. Add the cherry tomatoes, butter, basil and a sprinkling of salt and pepper. Cook, stirring, until tomatoes soften (3-4 minutes). Turn off heat and set aside.
  • Chop the cooled spinach.
  • In a large bowl, combine the (cooled and choppespinach, ricotta, Parmesan cheese, flour and a generous seasoning of salt and pepper. Combine the mixture thoroughly.
  • Spoon one half of the tomato mixture into the prepared dishes.
  • Using a cutlery tablespoon, scoop mixture, in the amount of half an egg, onto the palm of your hands and gently form into a compact oblong/oval by rolling it from the base of your fingers up your palm and back down again.* Place on top of the tomato sauce in baking dishes. Repeat with the remaining mixture, adding 3 to each individual dish or 12 to one larger dish.
  • Top baking dishes with the remaining sauce. Sprinkle with a bit more salt and pepper and some Parmesan cheese and bake for approximately 25 minutes, or until golden brown. Serve immediately with some garlic bread (or crusty bread).
Cuisine: American, Canadian
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 349kcal, Carbohydrates: 12g, Protein: 17g, Fat: 26g, Saturated Fat: 13g, Cholesterol: 69mg, Sodium: 246mg, Potassium: 640mg, Fiber: 1g, Sugar: 3g, Vitamin A: 5455IU, Vitamin C: 40.6mg, Calcium: 353mg, Iron: 2.6mg
Tried this recipe?Leaving a review! is always helpful and appreciated by fellow cooks!

More Meatless Meal Recipes to Love!

Mushroom Ragù Pasta

Lemon Ricotta Pasta

Creamy Spinach Stuffed Portobello Mushrooms