Spinach Gnudi with Cabbage and Browned Butter

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

  • About

Gnudi (NU-dee) are little pillows of indulgent cheesy dough, kind of like ravioli without the pasta covering. When they are browned in butter with cabbage and rosemary, I can actually hear angels sing. As it turns out, it’s surprisingly easy to whip up a batch of heaven for dinner.


  • ½ cup [90 g] frozen chopped spinach, thawed and squeezed dry
  • ½ cup [120 <


  1. Fill a 12-in [30.5-cm] skillet with water and bring it to a boil over high heat.
  2. In a medium bowl, stir together the spinach, ricotta, Parmesan, egg yolk, nutmeg, ½ tsp salt, and a few grinds of pepper. Add ½ cup [70 g] of the flour and quickly stir with a fork. The dough should be slightly sticky. Pour the remaining ¾ cup [105 g] flour into a shallow bowl.