Ricotta and spinach dumplings recipe

Ricotta, spinach, sage – a classic Italian flavour combination that never fails.

This delicious savoury dish celebrates that combo perfectly and comes straight from the kitchen of our wonderful Italian chefs.

You can learn more about the secrets of Italian cookery and how to pair classic ingredients on one of our cookery holidays in Italy. But from now, enjoy this one in the comfort of your own home…

Gnudi con burro e salvia – serves 4

Ricotta and spinach dumplings with butter and sage


• 400g ricotta
• 500g spinach with the thick part of the stalk removed
• 2 eggs
• 3 tablespoons flour
• A pinch of nutmeg
• A pinch of salt
• A pinch of ground black pepper
• 4 tablespoons grated Parmesan cheese
• 8 sage leaves
• 100g butter


1. Wash the spinach twice then place it in a pot with the lid on and cook it until its volume is reduced (you do not need to add water). Let it cool down, wring it out either by hand or using a clean tea towel and chop it finely.

2. Mix the spinach with the ricotta cheese, eggs, flour, Parmesan cheese, salt, pepper and nutmeg until you obtain a smooth mixture. If the mixture is too wet add in a bit more flour.

3. Flour your hands. With the mixture, form balls a bit larger than the size of a walnut.

4. Cook a few ‘gnudi’ at a time in a big pan of boiling salted water. When they float, allow them to boil for another 2 minutes, then gently catch them with a strainer and put them on a serving dish.

5. Melt the butter with the sage without cooking the butter, add a little water to prevent from burning.

6. Dash the ‘gnudi’ with the butter and sage sauce, sprinkle with extra Parmesan cheese.

Serve and enjoy hot!

If you are feeling inspired by this recipe and would like to learn more about Italian cuisine from the masters themselves, why not join one of our Italian cookery holidays in Italy.

Or feel free to browse our full range of cookery holidays or drop us a line to help you find the ideal holiday course.