"From Everyday Italian.....Giada cleaning out frig and using items up to form this authentic dish. Even she uses jarred sauce to cut back on time. Can't wait to try."
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Ready In:




  • Bring a large pot of salted water to a boil.
  • In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks.
  • Stir in nutmeg, salt, pepper, and flour.
  • Form mixture in to small, flattened balls.
  • Dredge the formed gnudi in flour to coat, tapping off the excess.
  • Slide formed gnudi into the boiling water. Be gentle so they don't break apart. Be careful not to overcrowd the pan; work in batches if necessary.
  • Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
  • Arrange gnudi on a platter and lightly drizzle with marinara sauce.

Questions & Replies

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  1. BadgerLuv
    Well, my first batch wasn't perfect, but my second batch turned out pretty well. Make sure when you put the gnudi into the water, you place each one on a slotted spoon and lower it to the bottom of the pot. The first round, I gently placed them on top of the water, and they disintegrated while falling to the bottom. So, I ate the gnudi mush and DH ate the nicely formed ones. Their texture is much better when they stay formed... They are kind of like ravioli without the pasta shell.
  2. Carol W.
    This recipe was a flop for me. I followed the recipe exactly. I just watched Giada do this on Food Network the other week. She said measure everything out exact. My gnudi disintegrated in the hot water. I was so annoyed. I may try this again sometime. But maybe putting them in the water differently.
  3. Mgnbos
    These tasted pretty good though not great, I may try to make them again with a few adjustments. Putting the dough in the fridge proved very helpful. The previous reviews, particularly BadgerLuv's, was helpful to get them down in to the boiling water properly.
  4. wittlebit83
    Just saw this on food network and was excited to find it already posted on here. Such a great change from your normal pasta. I'm anxious to try this...
  5. Yogi8
    These are wonderful! What a nice change of pace from the usual pasta. Even 2 of my teens liked them. The flavors are light, so I went with a homemade sauce and didn't add very much spice, so all the flavors would come through. I cut the recipe in half and used low fat ricotta. The directions were perfect and they came out beautifully. Thanks, Southern Lady (and Giada!)


<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat &amp; potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
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