The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
If you like gnocchi, you’ll love its lighter cousin gnudi!
There’s nothing quite like the hearty taste and texture of traditional gnocchi, but the starchy combination of potatoes and flour leaves me feeling stuffed and sluggish. With gnudi, that’s not a problem!
Originating in Italy, gnudi, otherwise known as “naked ravioli,” are tiny gnocchi-shaped dough balls made from ricotta cheese, parmesan cheese, eggs and flour. While traditional potato gnocchi are very dense, the lack of potatoes in gnudi results in a pillow-like texture that’s satisfying without being overfilling.
Gnudi is traditionally made with wheat flour, but to keep things as wholesome and inclusive as possible, this recipe calls for cassava flour, which means that each fluffy dumpling is completely gluten free; however, if traditional all-purpose flour is all you have on-hand, it will work just as well.
In addition to being gluten-free, this dish is also loaded with antioxidant-rich spinach! I love keeping frozen greens on-hand as a convenient and cost-effective ingredient for smoothies and soups, but it also blends beautifully into this doughy pasta-like mixture, adding both color and nutrition without sacrificing taste. Talk about the best of both worlds!
Served in a pool of marinara sauce and topped with extra freshly grated parmesan, lemon zest and basil for brightness, this dish is the definition of healthy indulgence!
- Cook time:
- Prep time:
- Total time:
- 16 oz. whole milk ricotta
- 16 oz. Heinen's frozen organic cut leaf spinach, thawed
- 1 cup Heinen’s grated 24-month aged Parmigiano Reggiano, plus more for garnish
- 3 eggs
- 1 tsp. sea salt
- ¾ cup cassava flour
- 1 Tbsp. Heinen’s extra virgin olive oil
- 3 garlic cloves, minced
- 1 (24 oz.) jar Heinen’s organic marinara sauce
- Fresh basil, for garnish
- Lemon zest, for garnish
- Place a sieve over a bowl and add the ricotta. Let sit for 10 minutes to drain the excess liquid.
- Remove the thawed spinach from the packaging, place it on a kitchen towel and tightly squeeze to remove excess moisture. Once the moisture is removed, roughly chop the spinach.
- In a large mixing bowl, combine the spinach, ricotta, parmesan, eggs and salt.
- Add the cassava flour to a plate. Scoop 1-2 Tbsp.- size balls of dough and dollop them into the cassava flour. Using your hands, roll the balls in the flour to coat. Once coated, place them on a parchment-lined sheet pan.
- Bring a pot of water to a boil. Carefully add the ricotta balls and cook until they’re firm and float to the surface, about 4-5 minutes. Use a slotted or mesh spoon to transfer the gnudi to a clean parchment-lined sheet pan. Work in batches if necessary.
- In a saucepan, heat the olive oil and garlic over medium heat until aromatic, 1-3 minutes. Stir in the marinara sauce and cook until warm. Taste and season with salt if necessary.
- Spoon the sauce on serving plates and add the gnudi on top.
- Finish with basil, lemon zest and more parmesan cheese. Serve immediately.