Tag: Spinach

Original recipe of Gnudi with ricotta and spinach (step by step) – Gordon Ramsay’s version

The Gnudi I'm a first course typical of Toscan kitchen, in particular of Siena And Grosseto. It is about large dumplings from the elongated shape based on ricotta cheese, spinach, parmesan. From Tuscan dialect they come called "Gnudi" which means "naked"; or strips of egg pasta sheet typical of Ravioli, therefore made exclusively with the content of the filling! From the very soft consistency to the bite, fragrant, tasty, I am a unique goodness that has poor peasant origins, handed down from family to family. Usually after being blanched a few minutes in the water come seasoned with butter and sage ! You want prepare them at home? Here is for you Gnudi recipe, with all Advice And Secrets illustrated with step by step photos for a perfect result! Own like those of Tuscan grandmothers!

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<p><noscript><img class=Like any traditional recipe they exist small variations in execution, the one I give you today is there Original recipe of the Gnudi with ricotta and spinach taken from my Tuscan cookery book from which I also took the beloved Ribollita!

It's about a Easy but laborious recipe. In fact thedough is prepared in 2 minutes; but the gnudi must be made one by one with the help of 2 tsp; the mixture is turned several times in order to compact itself into a small quenelle and this it will take you some time! But believe me you will be rewarded with every bite!

Just like the ricotta and spinach gnocchi, they are perfect for making tasty first courses, from one dinner with friends to the Sunday lunch! believe me they will all love them too children!

Discover also

Pumpkin Gnocchi (the perfect recipe, with tricks, tips and mistakes to avoid!)

Gnudi recipe


Preparation Cooking Total
50 minutes 5 minutes 55 minutes


Quantity for 3 – 4 people

For the dough:

  • 300 gr of fresh spinach
  • 250 gr of sheep ricotta
  • 1 egg
  • 50 – 60 grams of Parmesan cheese
  • 1 pinch of nutmeg
  • salt
  • 1 tablespoon of flour for the pastry board

To season:

  • 2 tablespoons of butter
  • fresh sage
  • parmesan
  • black pepper


How to make Gnudi

First of all, boil the spinach in 1 glass of water. Then drain them and squeeze them in a cotton cloth, they must be completely dry and free of water.

If they contain water the gnudi will not be well! then repeat this step several times!

Then chop them with a knife and place them in a bowl.

Finally, squeeze the ricotta in a cloth as well, it must be dry and completely free of whey.

Finally, add it to the bowl with the spinach, Parmesan, egg, nutmeg and salt. Turn well, in a few seconds you will get a soft but not liquid mixture!

Then with the help of 2 teaspoons form the gnudi. Repeat the operation by transferring the contents from one teaspoon to the other until you obtain an elongated quenelle and gradually place on a pastry board lined with flour, without crushing just by placing them:

how to make gnudi

Finally repeat this until all ingredients are used up!

Yours are ready Gnudi to cook!

gnudi with ricotta and spinach

You can leave them in the air without cooking them for a maximum of half a day!

Then boil a pot with water and salt.

When it is time to throw the gnudi, use a scoop, lift them and turn them in the flour and always with the scoop, lift them and throw them directly into completely boiling water!

In 1 – 2 minutes maximum they will rise to the surface.

Finally drain them with a slotted spoon directly into a large pan where you have heated the butter and sage and adding 1 tablespoon of cooking water, complete the cooking! Serve on the table with a sprinkling of pepper and Parmesan.

Here are the ready Gnudi:

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Palak Pakora: Indian spinach pancakes – Gordon Ramsay’s version

Palak Pakora: Indian spinach pancakes

There are many versions of Indian pancakes made with chickpea flour, gathered under the name of Pakora, a fried appetizer also served as a snack and street food. Today I want to let you taste the Palak Pakora, fried meatballs with fresh, crunchy and fragrant spinach.

It is not the first time I cook Pakora, the irresistible Indian pancakes made with chickpea flour. After a taste of mine Rice Pakora, today is the turn of a seasonal ingredient, the fresh spinach, which give life to colorful and super scented meatballs of spices and seeds.

Making them is really simple, you don't need to blend or pre-cook: just gather all the ingredients and shape, with strictly wet hands, these delicious spiced pancakes. To cook them, however, there are no loopholes, if you want to fry them you have to do it by immersion, to prevent the mixture from losing cohesion and you end up with a sautéed dish and no longer meatballs. Deep frying, especially in small, narrow and tall pans, allows you to obtain a result that is paradoxically drier than "two fingers of oil" in a pan.

If you want to stay even lighter, I invite you to read the recipe for Baked Pakora by Cristina – Good Food Lab.

Palak Pakora: Indian spinach pancakes

ingredients for 8 Indian pancakes – palak pakora


  • 100 g of chickpea flour
  • 150/200 g of fresh baby spinach
  • 1 red onion
  • 3 cm of fresh ginger
  • 1 clove of garlic
  • 2 tablespoons of seeds (coriander, cumin, black mustard, fennel)
  • 1 teaspoon Madras spice (or your favorite curry powder)
  • Salt and Pepper To Taste
  • fry oil


I gathered in a large bowl the onion cut into rings and then coarsely chopped with a knife, the hand-broken spinach, the seeds, the powdered spices, the peeled and chopped fresh ginger, the thinly sliced ​​garlic, a pinch of salt and pepper. After mixing well, I also added the chickpea flour and a few tablespoons of warm water, stirring again to "bind" the ingredients.

If you are concerned that they may lose compactness during cooking, add 1 egg to the mixture.

With wet hands, I grabbed a fistful of compound that I crushed and then shaped into a meatball. I repeated the operation, always with wet hands, until I finished the mixture (in my case I got 8 palak pakora).

In a tall, narrow saucepan, I heated the oil (I use the peanut oil) and, with the help of a spoon / scoop for ice cream (like this one so to speak*) I accompanied the Indian pancakes in oil and fried 2 or 3 at a time. It will take 3 minutes.

I served my Indian pancakes with a squeeze of lemon (or lime) juice and a sprinkle of black pepper.


Palak Pakora: Indian spinach pancakes

Baked Spinach & Artichoke Toasts – Hot Dipping Without Dipping by Gordon Ramsay

Baked Spinach & Artichoke Toasts – Hot Dipping Without Dipping

One of my favorite things to do is converting, or as we call it in the business, “reimagining,” famous sandwiches into party dips. We’ve done this very successfully (or at least I think so) with the Reuben, Sloppy Joe, and Philly Cheesesteak, but this time we are sort of going in the opposite direction, turning a popular, hot dip into… to read the rest of Chef John’s article about this Baked Spinach & Artichoke Toasts recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Baked Spinach & Artichoke Toasts!

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here. 

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