Gnudi – Naked Ravioli Spinach Ricotta Gnudi with a Garlic Butter Sauce

When we visited Tuscany, we saw gnudi on the menu. I asked, “What is gnudi?”, and was told it is like gnocchi. Now, I had heard of gnocchi but not gnudi. What’s the difference?

Gnocchi are made with grated potatoes, flour, and eggs and originated in Northern Italy, where the cooler climate is ideal for growing potatoes. Traditional recipes boil gnocchi, but they can also be deep fried. Because of its starch content, gnocchi have a denser, chewier texture than gnudi and are often served in a robust tomato sauce.

Gnudi are made with ricotta cheese, a bit of seminola flour, eggs, and sometimes Parmesan cheese. This dish originated in Tuscany where spinach and ricotta cheese are more abundant. I find it fascinating that traditional dishes of particular regions are based upon food products that are more readily available. Gnudi have a lighter, more pillowy texture than gnocchi and are often served in a sage brown butter sauce. In Italian “gnudi” means “nude”, so it is sometimes referred to as “naked ravoli”—it has the filling of ravioli but lacks the pasta shell.

I loved the gnudi I ate in Tuscany, so I had to re-create it at home. The recipe I ate was served in a butter garlic sauce rather than a sage brown butter sauce, so that is what follows:

Spinach Ricotta Gnudi with a Garlic Butter Sauce

Serves 8

For the gnudi:

12 ounces frozen chopped spinach, thawed and squeezed dry

2 cups whole milk ricotta cheese

2 egg yolks

½ cup flour, plus more for forming gnudi

¾ cup Parmesan cheese, grated

1 teaspoon salt, plus more for cooking gnocchi

In a large bowl, place spinach, ricotta cheese, egg yolks, flour, Parmesan, cheese, and salt. Mix until combined. Form the mixture into a ball. Dough should be soft to the touch. If dough feels too sticky, add additional flour.

Line a baking sheet with parchment paper. Flour the counter and place the ricotta cheese ball on the counter. Cut the ball into four pieces. Roll 1 piece of the ricotta cheese dough into a rope about 1-inch thick and cut into bite-size pieces. Transfer the pieces to the parchment-lined baking sheet. Continue the process until all the dough has been rolled and cut into bite-size pieces.

Place a large kettle of salted water over medium-high heat and bring to a boil. Place the bite-size pieces about 12 at a time into the boiling water and cook until they float to the top and are cooked through, about 3 to 4 minutes. Once gnudi are floating, let them gently boil for an additional 1 to 2 minutes. Using a slotted spoon, remove gnudi from boiling water and set aside. Continue this process until all gnudi are cooked.

For the sauce:

8 tablespoons (1 stick) butter

2 teaspoons minced garlic

In a large skillet, place butter and garlic over a low heat. Cook, stirring occasionally. Do not allow butter to brown. Transfer gnocchi to the butter sauce and toss gently to combine.

For the garnish:

Fresh basil, slivered, for garnishing

Parmesan cheese, shredded, for garnishing

To serve: Divide gnudi and sauce into bowls. Garnish to taste with basil and Parmesan cheese.

Tips on storing ricotta cheese: Once opened, ricotta cheese should keep for 5 days in the refrigerator. When soft cheeses, like ricotta, develop any sign of mold, they should be thrown out.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

Copyright 2025 All Rights Reserved Carol Ann Kates