Easy Italian Gnudi Recipe

To make Easy Italian Gnudi, start by cooking fresh baby spinach in boiling salted water for 2-3 minutes until wilted. Chill the spinach, then drain and mince it. Combine the spinach with ricotta cheese, grated parmesan, eggs, salt, and pepper in a bowl. Gradually mix in flour to form a sticky dough. Roll the dough into balls and cook them in boiling salted water for 4-5 minutes until they float. Serve with hot Pomodoro sauce.

Yes, you can make Easy Italian Gnudi gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose has a good binding quality to maintain the texture of the gnudi. You may need to adjust the amount of flour based on the consistency of the dough.

To store leftover Easy Italian Gnudi, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Place the gnudi in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag for up to 3 months.

Easy Italian Gnudi pairs wonderfully with a variety of sauces and sides. A classic choice is Pomodoro sauce, but you can also serve them with a sage brown butter sauce or a creamy Alfredo. For a complete meal, consider adding a side salad or some sautéed vegetables to balance the dish.

If you don't have ricotta cheese, you can substitute it with cottage cheese or mascarpone for a different flavor and texture. For the parmesan cheese, nutritional yeast can be used for a dairy-free option. Additionally, if you want to add more flavor, consider mixing in herbs like basil or oregano into the dough.