These Italian dumplings are essentially ravioli without the pasta covering. For best results, use fresh ricotta cheese, which can be found in Italian markets or specialty stores. Semolina is best for coating the baking sheet; you can substitute flour, but be careful that the gnudi are not absorbing too much of it.
These dumplings are so light ! Quick and easy to prepare, but better to keep them in the fridge overnight.
Martha Stewart Member
I have been making these for years. We love them! We also use squash instead of spinach sometimes. yum! We top the spinach dumplings with some freshly grated parmesan reggiano cheese. Boil in a light boil otherwise they may fall apart. (We use the sage with the squash and cheese with the spinach). Colleen