Ricotta and Spinach Gnudi with Sage and Parsley

April  1, 2014

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: Homemade pasta, on a weeknight.

Gnudi from Food52

Shop the Story

There is something so satisfying about making homemade pasta. Despite making fresh pasta fairly regularly, I rarely make stuffed pastas. Gnudi are my compromise -- they combine the fun and payoff of homemade pasta and the flavor of a delicious ravioli. The best part is that you get to dig in with your hands and play -- like a party that ends in browned butter. 

Ricotta and Spinach Gnudi with Sage and Parsley

Serves 4

1 cup frozen chopped spinach, thawed and squeezed dry
1 cup whole milk ricotta
1 cup grated Parmesan
3 large egg yolks
Kosher salt and freshly ground black pepper
Nutmeg, to taste
1 cup type 00 flour or all-purpose flour
1/2 cup parsley and sage leaves
6 tablespoons salted butter

See the full recipe (and save and print it) here. 

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright

Listen Now

Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.

Listen Now

See what other Food52 readers are saying.

  • li
  • Chaya Rappoport
    Chaya Rappoport
  • Shikha Kaiwar
    Shikha Kaiwar
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.


li May 21, 2014
this was delicious. the kids loved it. even my son who HATES spinach said it was amazing. i would double the recipe for hungry teen agers though.
Chaya R. April 8, 2014
this looks amazing. love that the vegetables are in season now!
Shikha K. April 3, 2014
Gnudi and gnocchi are my favorite types of pasta at Italian restaurants - definitely need to try and make at home.