Spinach and Ricotta Gnudi

So, I was informed that today is National Pasta Day. I have been eyeing the following recipe from Food and Wine’s Weekend Dish email since I got it last weekend. I know it isn’t exactly pasta but it is close. Gnudi is very similar to gnocchi but made with ricotta instead of potato or all flour. They are very light which, really surprised me but they were also very filling. I made some changes to the recipe to add some more taste to it and make it work for my diet. It is 10 points a serving according to the Weight Watchers point system which, may seem like a lot but is what I usually allow myself to have for dinner. I hope you are enjoying some pasta on National Pasta Day like we did, enjoy!

Adapted from Food and Wine

2 cups of spinach, stems removed

2 cloves of garlic, minced

Olive Oil

2 pounds, part-skim milk ricotta

4 eggs

1/4 cup Parmesan cheese (I use pecorino romano) plus more for toppings



1 cup flour

1 cup whole wheat flour

Tomato sauce

Bring a pot of salted water to a boil. In a saute pan heat olive oil over medium heat. Add in garlic and spinach. Saute until spinach is wilted. Remove from pan and chop spinach. Place spinach in a large bowl. Add in ricotta, eggs, cheese, salt, and pepper. Stir to combine. Add in flour 1/2 a cup at a time, until fully incorporated into the ricotta mixture.

Place mixture into a pastry bag or a Ziploc bag with the point cut off. (I cooked one gnudi first to make sure it was well seasoned.) Over boiling water, squeeze out the ricotta mixture, about a inch long, use a scissor cut the mixture away from the bag. The mixture will drop into the boiling water. Cook for 3-4 minutes, until floating and cooked through. Using a slotted spoon or a spider tool remove from water and place on baking sheet to slightly dry out.

Immediately serve with your favorite tomato sauce. Enjoy!