Spinach gnudi

Gnudi are little Italian dumplings similar to gnocchi, except they are made with spinach and ricotta instead of potato, with little or no flour. Also called ‘naked ravioli’, or sometime referred to as ‘malfatti’ which in Italian translates to ‘poorly made’, they are imperfect little balls. They traditionally come from Tuscany where wild greens grow native, but it is quite common to use spinach instead of wild greens. This version is completely low carb as I haven’t used any flour. 

NUTRITIONAL INFO PER SERVE (without tomato sauce)
carbs 4g / fat 19g / protein 25g

120g spinach or wild greens
250g ricotta
1 egg
Pinch of sea salt
Crack of black pepper
1 tablespoon chopped fresh herbs (basil, parsley)
2 cloves of garlic
2 spring onions
2 tablespoons grated parmesan
1/4 teaspoon nutmeg (optional)
1 x simple tomato sauce

Make a simple tomato sauce. Chop the onion and mince the garlic and saute in a little olive oil. Add the spinach and wilt for a few minutes Drain off the excess water. Mix in the salt, pepper, egg, ricotta, parmesan, chopped herbs and nutmeg. Using a spoon, form into small gnocchi-sized shapes. Place on a baking tray and bake for 20 minutes. Serve with the tomato sauce and some fresh basil.


Leave a Reply

Your email address will not be published. Required fields are marked *