Spinach & ricotta gnudi

Spinach & ricotta gnudi

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 282 kcal
, Fat: 18 g
, Carbohydrate: 12 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Tomato salsa

300 g tomatoes, quartered
1 tsp salt
a little pepper


oil for frying
150 g baby spinach

Gnudi dough

250 g ricotta
40 g white flour
80 g grated Parmesan
1 organic lemon, use grated zest
1 egg, beaten
a little nutmeg
½ tsp salt
a little pepper


salted water, boiling
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How it's done

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Tomato salsa

Season the tomatoes, puree, pass through a sieve, retain the juice.


Heat the oil in a frying pan, reduce the heat, gradually add the spinach, sauté for approx. 5 mins. Squeeze out the resulting liquid, allow the spinach to cool slightly, chop finely.

Gnudi dough

Mix the ricotta with all the other ingredients up to and including the egg, season. Stir in the spinach.


Using 2 teaspoons, shape the mixture into oval-shaped dumplings. Cook the gnudi in boiling, salted water for approx. 10 mins. per batch. Remove with a slotted spoon, drain. Serve the tomato salsa with the gnudi.

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