Spinach & Ricotta Gnudi in Spicy Calabrian Butter Sauce Recipe

If you love pasta but crave something a little lighter and packed with flavor, then you’re going to absolutely adore this Spinach & Ricotta Gnudi in Spicy Calabrian Butter Sauce Recipe. I first tried gnudi a few years ago, and it quickly won over my family’s hearts. These pillowy little dumplings are like ravioli’s fluffy cousins — made almost entirely with ricotta and spinach, and that spicy butter sauce? Well, it just takes this dish to a whole new level. Stick with me, and I’ll share everything you need to nail this at home.

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Ingredients You’ll Need

This recipe uses simple, fresh ingredients that play perfectly together — creamy ricotta, fresh spinach, and the zesty bite of Calabrian chilies in butter. When picking your ricotta, I always lean toward whole milk versions since they’re creamier and less watery, which is key for good gnudi.

• Whole milk ricotta: Choose a high-quality, creamy ricotta for the best texture—draining it well is crucial.
• Spinach: Fresh baby spinach works beautifully; blanching it quickly keeps it vibrant and tender.
• Egg: Helps bind the dough without making it dense – just one is enough.
• Parmesan: Freshly grated Parmesan adds salty depth and umami.
• Dried bread crumbs: Adds structure without weighing down the gnudi.
• Lemon zest: Brightens the flavor and balances richness.
• Nutmeg: Just a pinch complements the cheese and spinach in a subtle way.
• Kosher salt (Diamond Crystal): I prefer Diamond Crystal for its clean flavor and ease of control.
• All-purpose flour: Added gently to bind while keeping gnudi tender.
• Semolina flour: Used for dusting; it creates a nice “shell” that keeps gnudi from sticking.
• Salted butter: The base for the spicy Calabrian butter sauce – use good quality!
• Chopped Calabrian chilies: These bring the signature heat and flavor; you can adjust to your spice level.

Variations

I love that this Spinach & Ricotta Gnudi in Spicy Calabrian Butter Sauce Recipe is super adaptable. Depending on what you have on hand or your personal tastes, you can tweak it and still come out with something fantastic.

• Herb Variation: I’ve added fresh basil or mint into the dough before, which gives the gnudi a lovely fresh twist.
• Cheese Swap: If ricotta isn’t your favorite, try mixing it with some mascarpone for extra creaminess or a bit of goat cheese for tang.
• Spice Level: Not into spicy? Use fewer Calabrian chilies or replace them with just a hint of sweet paprika for warmth without heat.
• Gluten-Free: I haven’t personally tested this yet, but swapping the bread crumbs and flour for gluten-free options could work well—just make sure to keep the texture balanced.

How to Make Spinach & Ricotta Gnudi in Spicy Calabrian Butter Sauce Recipe

Step 1: Drain and Prep Your Ricotta

Begin by draining the 12 ounces of ricotta in a fine mesh sieve over your sink or a bowl. I’m all about shortcuts — I usually drain mine for just 15 minutes. But if your ricotta seems watery (you’ll see moisture pooling), let it hang out for up to 2 hours. The goal is to get the ricotta firm enough to hold its shape without excess moisture, which can make your gnudi soggy.

Step 2: Blanch and Chop the Spinach

Put the spinach in a large bowl and cover it with boiling water. Let it wilt in that hot bath for 1-2 minutes until it’s shrunk by about half. Then, plunge it into an ice water bath immediately to stop cooking and keep the color bright. Next, squeeze out every bit of water (this is key!) and chop it finely on a cutting board.

Step 3: Mix the Dough

Add the drained ricotta and chopped spinach to a large bowl. Crack in the egg, then add the Parmesan, bread crumbs, lemon zest, freshly grated nutmeg, and kosher salt. Give it a gentle mix to combine. Then, add the flour in two additions and mix just until everything comes together. Don’t overmix here — it can make gnudi tough, which we definitely want to avoid.

Step 4: Shape and Chill Your Gnudi

Dust a baking sheet with semolina flour. Use a 3-tablespoon scoop to portion out the dough—aim to make about 20 gnudi. Place them on the semolina-dusted sheet and dust the tops with more semolina as well. Using your hands, gently roll each scoop into a ball, adding semolina as needed to keep them from sticking. Chill the gnudi in the fridge for at least 1 hour, but if you can, 5-6 hours is my sweet spot for texture.

Step 5: Cook Your Gnudi

Bring a large pot of salted water (I use a heaping tablespoon of kosher salt) to a boil. If this is your first time, test by dropping one gnudi in the water. When it floats to the top, usually in about 4 minutes, let it cook an extra minute to set. Then remove with a slotted spoon to a floured towel. Cook the rest the same way in batches.

Step 6: Make the Spicy Calabrian Butter Sauce

While your gnudi cook, melt 2 tablespoons of butter in a sauté pan over medium heat with the chopped Calabrian chilies. You’ll see the butter soften but avoid browning. Add a splash of your pasta water and swirl everything together. Gradually add the remaining butter, tablespoon by tablespoon, mixing and adding more pasta water as needed to keep a silky sauce. The pasta water thickens and binds the butter and chili flavors beautifully.

Step 7: Toss and Serve

Turn off the heat, add your cooked gnudi into the pan, and gently toss to coat in that spicy butter goodness. Serve immediately and watch your friends or family fall in love bite after bite.

How to Serve Spinach & Ricotta Gnudi in Spicy Calabrian Butter Sauce Recipe

Garnishes

I usually finish the gnudi with a sprinkle of freshly grated Parmesan and a scattering of fresh parsley to add freshness and color. Sometimes, I’ll add a little squeeze of lemon juice to brighten everything up, especially if the sauce feels rich.

Side Dishes

This recipe pairs wonderfully with light protein options like grilled chicken or seared scallops. I’ve also served it alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness.

Creative Ways to Present

For a special dinner, try plating gnudi individually in shallow bowls with a drizzle of extra Calabrian chili oil. You can also serve the gnudi family-style in a large dish with sprinkled toasted pine nuts and fresh basil leaves for a rustic yet elegant touch.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover gnudi (without sauce) in an airtight container in the fridge for up to 2 days. Place a layer of parchment paper between them if stacking to prevent sticking.

Freezing

If you want to freeze gnudi, lay them on a baking sheet dusted with semolina, freeze until solid, then transfer them into a freezer bag. This keeps them from sticking together, and they freeze well for up to a month.

Reheating

The best way to reheat is gently tossing them back into simmering salted water just until warmed through (about 2 minutes), then reheating or refreshing your Calabrian butter sauce on the side. This keeps them fluffy and tender – microwave reheating tends to dry them out.

FAQs

Final Thoughts

I absolutely love how this Spinach & Ricotta Gnudi in Spicy Calabrian Butter Sauce Recipe turns out every single time. It’s one of those dishes that makes a simple dinner feel special — yet it’s surprisingly easy to pull off with just a little patience and care. Whether you’re cooking for your family, impressing friends, or just treating yourself, these gnudi never disappoint. Give it a try, and I promise you’ll find your new favorite comfort food!

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