If you’re ready to dive into a dish that’s downright comforting, elegant, and surprisingly simple to make, then you’re going to adore this Spinach & Ricotta Gnudi with Calabrian Butter Sauce Recipe. I absolutely love how these gnudi turn out—pillowy soft little clouds of ricotta and spinach, drenched in a spicy, buttery sauce that just sings with Calabrian chili heat. If you’ve been intimidated by making homemade gnudi, don’t worry—I’m going to walk you through every detail so you’ll find it easy and fun to get every bite just right.

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Why You’ll Love This Recipe

Unbelievably Tender: Spinach & ricotta create a light, delicate gnudi that melts in your mouth.
Spicy, But Balanced: The Calabrian butter sauce adds just the right kick without overpowering the gnudi.
Easy Yet Impressive: You’ll feel like a kitchen pro even if it’s your first time making gnudi.
Versatile Comfort Food: Perfect for a cozy dinner or to impress guests with minimal fuss.

On a white plate, there are six round, orange-red balls covered in sauce with visible small red bits, arranged in a circle with one ball cut in half showing a white and green leafy inside. The balls sit on a pool of bright orange-red sauce that spreads slightly beneath them. A silver fork holds one half of the cut ball, displaying its creamy and textured green and white filling. The plate and fork rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

What makes this Spinach & Ricotta Gnudi with Calabrian Butter Sauce Recipe so special is the combination of fresh, creamy ricotta and tender spinach paired with that luscious, spicy butter sauce. When shopping, look for ricotta that’s creamy but not overly wet for the best texture. And trust me—fresh Calabrian chilies are worth seeking out if you can find them!

Whole milk ricotta: Choose the creamiest, freshest ricotta you can find to ensure tender gnudi.
Spinach: Fresh spinach works best; it wilts down nicely and blends seamlessly.
Large egg: Acts as a binder without making the dough heavy.
Freshly grated parmesan: Adds that nutty, salty depth to the gnudi mix.
Dried bread crumbs: Helps absorb moisture, giving the gnudi structure.
Lemon zest: Brightens the flavor and balances richness.
Freshly grated nutmeg: A subtle warm spice that pairs wonderfully with ricotta and spinach.
Kosher salt (Diamond Crystal preferred): I prefer Diamond Crystal for its clean saltiness and texture.
All-purpose flour: Gives the gnudi just enough body without making them dense.
Semolina flour: Used for dusting and rolling to keep the gnudi from sticking as they chill.
Salted butter: The base for the rich Calabrian chili butter sauce.
Chopped Calabrian chilies: Adds smoky heat—you can adjust the amount based on your spice preference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this Spinach & Ricotta Gnudi with Calabrian Butter Sauce Recipe close to the original because the flavors are just right, but feel free to customize it to your liking. Cooking is all about making it your own!

Change the greens: I’ve swapped spinach with Swiss chard or kale and loved the earthier notes that come through.
Make it vegan: Use plant-based ricotta and vegan butter for the sauce; just pick a sturdy vegan binder like flax egg.
Adjust the heat: If you’re not super into spicy, try roasting the Calabrian chilies first or swapping them for milder sweet peppers.
Add herbs: Fresh basil or thyme mixed into the dough can add a fragrant twist.

How to Make Spinach & Ricotta Gnudi with Calabrian Butter Sauce Recipe

Step 1: Get Your Ricotta Ready

Start by placing your ricotta in a fine mesh sieve over a bowl or sink to drain. I’ll admit, I’m a bit lazy and usually do just 15 minutes, but if your ricotta looks extra wet—or water pools on top—give it up to 2 hours. You want it firm enough to hold shape but still creamy. This step is key so your gnudi don’t turn out soggy.

Step 2: Wilt and Prep the Spinach

Pour boiling water over your fresh spinach in a heat-proof bowl and let it soak for 1-2 minutes until it shrinks by half. Then immediately plunge it into ice water to keep that vibrant green color. Squeeze out every last drop of water—this is crucial! Chop the spinach finely to distribute it evenly through the gnudi.

Step 3: Mix the Dough Gently

Combine the drained ricotta, chopped spinach, egg, parmesan, bread crumbs, lemon zest, nutmeg, and salt in a large bowl. Add the flour in two batches and mix gently—don’t overwork it or the gnudi will be tough. The dough should be soft but hold together when scooped.

Step 4: Shape and Chill the Gnudi

Dust a sheet pan with semolina flour and use a cookie scoop to portion out dough balls—about 3 tablespoons each for 20 gnudi total. Roll each gently into a ball, dusting with semolina to prevent sticking. Refrigerate for at least one hour, but 5-6 hours is ideal. This chilling step helps develop a tender pasta “shell” around the gnudi so they hold together beautifully during cooking.

Step 5: Boil and Set Your Gnudi

Bring a large pot of salted water to a rolling boil. Drop in one gnudi to test—it’ll float to the top in about 4 minutes. Once it floats, give it another minute to set, then remove carefully with a slotted spoon onto a floured towel. Repeat with the rest, cooking in batches if needed. They’ll be tender, so handle gently.

Step 6: Make That Glorious Calabrian Butter Sauce

While the gnudi cook, melt 2 tablespoons of salted butter in a sauté pan over medium heat. Add chopped Calabrian chilies and let the butter warm without browning. Pour in 1/4 cup of reserved pasta water to loosen the sauce. Gradually whisk in the remaining butter in tablespoons, adding pasta water as needed to keep it smooth and silky. Remove from heat and toss in the gnudi to coat.

Step 7: Serve and Enjoy!

Once coated, serve immediately. You’ll love the contrast of that spicy, savory sauce with the soft gnudi. My family goes crazy for this dish, and it’s always a crowd-pleaser when I make it for friends.

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Pro Tips for Making Spinach & Ricotta Gnudi with Calabrian Butter Sauce Recipe

Drain the Ricotta Well: I learned the hard way that skipping this makes gnudi watery. Even 30 minutes makes a big difference.
Don’t Overmix Your Dough: Use a gentle folding motion—this keeps the gnudi soft and tender.
Chill for Perfect Texture: The longer chill (up to 6 hours) helps the gnudi hold together better during boiling.
Test One Gnudi First: This saved me from an entire batch falling apart when I first started making these.

How to Serve Spinach & Ricotta Gnudi with Calabrian Butter Sauce Recipe

A round white plate holds six golden-brown balls covered in a shiny orange sauce with small red bits, arranged in a circle with one split open to show a creamy green and white filling inside. The split ball is pierced and held by a silver fork at the bottom of the plate, resting on a white marbled surface. The sauce pools around the balls, adding a glossy, slightly thick texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these with a sprinkle of extra grated parmesan and a few fresh basil leaves. Sometimes, I add a tiny pinch more Calabrian chilies on top if we want an extra kick. A dusting of cracked black pepper finishes the dish beautifully.

Side Dishes

My go-to sides are a simple green salad with lemon vinaigrette and some crusty bread to mop up every bit of that Calabrian butter sauce. Roasted seasonal vegetables also complement this dish nicely for a colorful, balanced meal.

Creative Ways to Present

For special occasions, I love serving the gnudi in shallow bowls with the sauce spooned artistically around the edges and edible flowers sprinkled on top. It feels fancy without fuss—guests always ask for seconds.

Make Ahead and Storage

Storing Leftovers

Store any leftover cooked gnudi in an airtight container in the fridge for up to 2 days. I gently reheat them in a pan with a splash of water or extra butter sauce to keep them moist—they don’t freeze as well once cooked, though.

Freezing

You can freeze uncooked gnudi! After shaping them, freeze them on a floured pan until solid, then transfer to a zip-top freezer bag. When ready to cook, boil them straight from frozen; just add a minute or two to the cooking time.

Reheating

I find gently warming gnudi in a butter sauce over low heat keeps their delicate texture. Avoid microwaving if you want to preserve the taste and softness best. A splash of pasta water really helps revive the sauce and keeps everything silky.

FAQs

What exactly are gnudi and how do they differ from gnocchi?

Gnudi are essentially “naked” ravioli—dumpling-like pillows made primarily from ricotta and often spinach, without the pasta dough wrapper. They’re lighter and softer than gnocchi, which are potato-based and held together with flour. Gnudi have a fluffy, creamy center that’s tender and delicate when cooked.
Can I use frozen spinach instead of fresh?

While fresh spinach is preferred to control moisture and texture, you can use frozen spinach if you thaw it completely and squeeze out all excess water very well before mixing. Be mindful that frozen spinach tends to introduce more moisture, so you might need a bit more bread crumbs or flour to keep the dough workable.
How spicy is the Calabrian butter sauce?

The sauce has a moderate spicy kick from the Calabrian chilies—smoky and mildly hot rather than fiery. You can adjust the amount of chilies to your taste, or swap in a milder pepper if you prefer. It’s the perfect balance to the mild, creamy gnudi.
Can I make the dough ahead of time?

Yes! Once mixed, you can shape and chill the gnudi dough for up to 12 hours before cooking. This actually helps improve their texture and makes them less fragile when boiling—plus it’s a great time saver for meal prep.

Final Thoughts

This Spinach & Ricotta Gnudi with Calabrian Butter Sauce Recipe is one of those dishes that instantly feels like a warm hug. It’s so approachable but tastes like you’ve spent hours perfecting it. Whenever I make it, friends keep asking for the recipe, and I love how it brings everyone to the table for an easy, delicious meal. So go ahead—try it yourself. I promise, you’ll want to make it again and again!