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Spinach and Ricotta Gnudi with Brown Butter

These Spinach and Ricotta Gnudi with Brown Butter are light as air, so flavorful, and perfect for a special occassion. They're simple, delicious, and we're so in love with them!
Course Main Course
Cuisine Italian
Keyword gnudi, gnocchi, Stock pot
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
0 minutes
Total Time 1 hour 50 minutes
Servings 4 servings
Calories 910kcal
Author Nicole
Cost $10


  • stock pot
  • saute pan
  • Mixing bowl


  • 2 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 2 1/2 tbsp lemon juice
  • 1/2 cup finely chopped baby spinach
  • 1 egg + 1 egg yolk
  • 1 tsp salt
  • 1/2 cup shredded parmesan cheese
  • 1/4 + 1/8 tsp grated nutmeg
  • 1/2 cup + 2 tbsp all-purpose flour
  • 1 cup semolina flour
  • 6 tbsp unsalted butter


  • Line a sieve with two layers of paper towels. Add milk and heavy cream to a heavy-bottomed pot. Bring to a boil and reduce to a simmer. Add lemon juice and use a wooden spoon to continuously stir the mixture until it curdles, it should take about two minutes. Pour mixture into paper towel-lined sieve. Let drain for at least 30 minutes.
  • Add spinach to a small dry skillet, turn the heat on medium and heat until spinach begins to wilt, about 30 seconds to one minute. Cool completely. 
  • Add ricotta, spinach, egg, egg yolk, salt, cheese and nutmeg to a medium bowl. Use a spatula to combine everything. Sprinkle flour on top and gently fold flour in. DO NOT OVER MIX! 
  • Pour semolina flour on to a small, rimmed baking sheet or shallow bowl. Use a small cookie scoop to form gnudi into balls and then transfer to semolina. Gently coat the entire ball in flour. 
  • Once all gundi are formed, place in fridge to chill while water comes to a boil. Add water to a large pot and bring to a rapid boil. 
  • Working in batches, add gundi to boiling water. Cook for 4 minutes. Do not overcrowd the pan, I did it in three batches. Once each batch is done, use a slotted spoon to gently scoop each one out. Transfer to a large plate or platter while the rest finish cooking, and you make the sauce. 
  • To make the sauce. Add butter to a large skillet. Heat over medium-high until it melts and starts to brown around the edges. Swirl the pan until the butter turns a deep brown and smells nutty. Turn the heat off and let cool slightly. 
  • Once all the gnudi are cooked, put the pan with the butter back on the stove and add 1/4 cup of the starchy cooking liquid to the butter. Bring the mixture to a simmer and cook for 30 seconds to 1 minute to form sauce. Season with salt. Reduce the heat to low and add the gnudi to the pan. Spoon the sauce on top. 
  • Transfer to servings dishes and garnish with grated parmesan cheese. 


Serving: 1serving | Calories: 910kcal | Carbohydrates: 70g | Protein: 22g | Fat: 60g | Saturated Fat: 37g | Cholesterol: 235mg | Sodium: 894mg | Potassium: 447mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2603IU | Vitamin C: 5mg | Calcium: 397mg | Iron: 4mg