Spinach and Ricotta Gnudi with Sage Butter
Light, tender ricotta and spinach dumplings, like ravioli filling without the pasta, in a nutty sage butter.
- Time1 hr
- LevelMedium
- Costabout £1.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 662kcal
- 49.6gcarbs
- 7gof which sugars
- 42.7gfat
- 25.4gsaturates
- 20.6gprotein
- 4.4gfibre
- 1.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wilt the spinach in a large pan with a splash of water for 2 minutes. Cool, then squeeze out every drop of water with your hands and chop it finely.
2 min - 2
Mix the spinach with the ricotta, hard cheese, egg yolk, nutmeg, lemon zest, flour and a good pinch of salt and pepper until it comes together into a soft mixture.
- 3
Spread half the semolina in a tray. With wet hands, shape the mixture into 24 walnut sized balls and roll them gently in the semolina. Cover the rest in the remaining semolina and chill for at least 30 minutes, or overnight, so they firm up.
30 min - 4
Bring a wide pan of salted water to a gentle simmer, not a rolling boil. Poach the gnudi in two batches for 3 to 4 minutes, until they bob to the surface. Lift out with a slotted spoon.
8 min - 5
Meanwhile, melt the butter in a frying pan with the sage leaves over a medium heat for 3 minutes until foaming and nutty, then add the lemon juice.
3 min - 6
Spoon the gnudi into warm bowls and pour over the sage butter.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
