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Ricotta, Spinach & Courgette Gnudi

Ruth Green
This is a brillaint recipe i like to follow and one of the best things about this recipe is that it freezes really well so great if you like to batch cook!
Course Main Course
Servings 6


  • 500 grams ricotta
  • 225 grams grated courgette
  • 250 grams spinach leaves
  • 65 grams grated parmesan
  • 2 whole eggs
  • 125 grams plain flour ( plus a little extra for dusting )
  • 2 tins chopped tomatoes
  • 2 whole garlci cloves- 9 thinly sliced
  • 4 tbsp olive oil
  • 2 tsp red wine vinegar
  • 1 handful fresh basil leaves


  • Drain the ricotta in a sieve for 30 minutes to drain
  • Drain the ricotta in a sieve for 30 minutes to drain
  • Blanch the spinach and then drain the spinach over the courgette squeezing out any excess liquid
  • Add the remaining dumpling ingredients into a bowl followed by the courgette and spinach
  • Dust your hands with flour and roll into little balls setting aside before refrigerating while you make the sauce
  • add to a pan olive oil, tinned tomatoes, garlic, red wine vinegar and simmer for 15 minutes, season to taste
  • Boil the dumplings in salted water until they float to the surface, then add into the tomato sauce and serve altogether