Gnudi with ricotta and spinach, the best Tuscan first course of pasta. Only 60 calories!

By liliaturcin5

For a dinner, or alternatively a light and tasty lunch, you could try the typical Tuscan recipe of Gnudi , so as to try and surprise the family with something different. Furthermore, it is a dish that adapts very well to the needs of those who are following a vegetarian diet, as it is an excellent mix of spinach and ricotta which also gives it an excellent combination of flavour.

Furthermore, this vegetable is extremely good for the body because it is rich in carotenoids, Vitamin C, Vitamin E, Vitamin K, Folic acid. All these nutrients give it a good antioxidant action. Whilst ricotta cheese is a food capable of providing an excellent supply of proteins. Furthermore, it is also extremely low-calorie and digestible. But let’s see how to prepare the gnudi!

The typical Tuscan recipe of gnudi with ricotta and spinach, how delicious!

Preparation time: 20 minutes
Cooking time: 18-19 minutes
Total time: 40 minutes
Servings: about 20 gnudi
Calories: 60 per gnudu


  • 500 g of spinach
  • 250 g of light ricotta
  • 150 g of flour
  • 30 g of grated Parmesan
  • 1 egg
  • Just enough nutmeg
  • Just enough pepper
  • Just enough salt

What you need for the gravy

  • 400 g of tomato puree
  • 1 clove of garlic
  • Just enough of olive oil
  • Just enough fresh basil
  • Just enough pepper
  • Just enough salt


  1. First, cook the spinach in hot, salted water, drain it properly, squeeze it to remove the excess liquid and chop it up with the help of a knife.
  2. Now place them in a bowl, add the ricotta, egg, salt, pepper, nutmeg and Parmesan, then mix well with a kitchen spatula .
  3. Now add the flour slowly and in two steps, mix well, take a teaspoon of the mixture at a time, roll it up, pass the meatball on a plate with flour and place it on a lightly floured work surface.
  4. Once this is done, pour the oil into a non-stick pan, add the garlic, brown it, add the tomato sauce, salt and pepper, then cook for 15 minutes .
  5. Finally, heat the water in a tall saucepan, salt it, throw the gnudi in it and let it boil for 3-4 minutes .
  6. At the end, drain them with a slotted spoon, arrange them on plates seasoned with two ladles of sauce flavored with basil, sprinkle with Parmesan cheese and serve.