Spinach Gnudi with Pancetta

Spinach Gnudi with Pancetta

Gnudi are ricotta cheese dumplings and here I’ve added spinach and our dry cured pancetta to make a delicious starter or light lunch.

Spinach Gnudi with Pancetta

July 19, 2019
: 4
: 20 min
: 20 min
: 40 min
: Moderately easy

These delicate ricotta cheese and spinach gnudi make a sublime light lunch or starter served with pancetta.


  • 400g spinach
  • 200g ricotta, drained
  • 30g 00 flour or plain flour
  • 70g Parmesan, finely grated
  • 1 egg
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp salt
  • freshly ground black pepper
  • 200g pancetta, diced
  • 3 sage leaves, finely chopped
  • 15g butter
  • Step 1 Cook the spinach in a lidded pan with a splash of water, allowing it to steam for 5 mins. Drain and press in a sieve to remove as much liquid as possible. Allow to cool then chop finely.
  • Step 2 Add the drained ricotta to the spinach along with the flour, 50g Parmesan, egg, nutmeg and seasoning. Form the mixture into 12 quenelle shaped gnudi.
  • Step 3 Bring a pan of water to a rolling boil and gently drop the gnudi in 2 batches. Cook each batch for 3-4 mins until they float to the surface. Lift out and keep warm.
  • Step 4 Heat a heavy based frying pan over a high heat and dry fry pancetta for 3 mins. Add the sage for a further 2 mins until both are crispy. Turn down the heat to medium, add the butter and add the gnudi for 2-3 minutes, tossing everything around in the pan.
  • Step 5 Serve immediately with the remaining 20g Parmesan sprinkled over.


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