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February 2, 2011

Spinach Ricotta Gnudi with Rosemary Tomato Sauce (Low Carb)

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Foodblogging is really pushing my boundaries and I am loving it. It’s not just that I’ve learned to bake with all of these alternative, low carb ingredients, although that is certainly part of it. But I have also discovered a whole world of food I never knew existed. The foodporn sites like Foodgawker and Tastespotting are largely to blame. Almost daily I come across some food I’ve never heard of, or see ingredients combined in unique and ingenious ways. I know without question that I am outclassed as a baker and a cook, but it hardly matters to me. I am simply enjoying the learning process and taking inspiration as it comes. Even when I fail miserably (low carb disappearing meringue, anyone?).

I’d never heard of gnudi until I ran across it on a food photo site. But I instantly recognized it as something I could make low carb and it would be as good as the original. In its most basic form, gnudi is the ricotta filling of ravioli, without the ravioli. “Nude” ravioli, so to speak, which is exactly what it means in Italian. I saved a link to someone’s recipe somewhere, but I haven’t been able to find it since. I save a lot of recipes in various places all over the internet. I have set up numerous virtual recipe boxes and I can never remember where I’ve seen things I want to make. It’s a sickness, it really is.

Thank goodness for Giada Di Laurentiis. Her straightforward gnudi recipe came to my rescue when I finally decided I wanted to make these. I just so happened to have all of the ingredients, including the whole milk ricotta. I would love to try it with fresh ricotta, but that’s not readily available in this particular suburb of Boston. If only I could make it to the North End more often. I did change the proportions a little, with less spinach and more ricotta. I also kept it low carb by using a combination of carbalose flour and gluten flour. For a sauce, I went with my basic homemade Rosemary Tomato Sauce. I’ve seen some lovely pairings with a sage butter sauce but I didn’t have any fresh sage at hand and I didn’t want to be messing with a last-minute sauce. Not with three kids around, clamouring for dinner!

The Results: Who knew you could have ravioli without the actual pasta? Well, clearly other people did, but I certainly did not. And I am pleased to pronounce it delicious. The little gnudi were light and soft, without being at all chewy or rubbery, which was my main concern. The flavour was great on its own, but even better with a small complement of tomato sauce. And the best part for me was that it was remarkably filling. Given my level of fitness and my fast metabolism, I am often left hungry by low carb meals, but this kept me feeling full all through the night.

Although these are quite simple to make, forming them does take a bit of time. Unlike the instructions in the original recipe, I found that it was easier to drop spoonfuls of dough into the flour and roll it before actually shaping each one. Give yourself a bit of time to form all of the gnudi prior to cooking them. You also want to make sure to squeeze your spinach of all excess moisture so that the gnudi hold together properly. The sauce can be made ahead of time and rewarmed when the gnudi are ready.

Spinach Ricotta Gnudi with Rosemary Tomato Sauce – adapted from Giada Di Laurentiis

Gnudi:
1 1/4 cup whole milk ricotta cheese
1 10-oz package frozen spinach, thawed and squeezed dry
1 cup grated parmesan
2 large eggs
2 large egg yolks
1 tsp salt
1 tsp freshly ground pepper
1/4 tsp ground nutmeg
3 tbsp carbalose flour, plus 1/2 cup for dusting
2 tbsp gluten flour

Sauce:
2 tbsp olive oil
1/2 medium onion, finely chopped
2 tbsp fresh rosemary, diced
1 14-oz can diced tomatoes
salt and pepper to taste

In a large bowl, combine ricotta, spinach, parmesan, eggs and egg yolks. Mix well to combine. Add flours, salt, pepper and nutmeg and mix thoroughly.

Bring a large pot of salted water to a gentle boil.

Pour remaining carbalose flour into a shallow plate. Drop 1/2 tablespoons of ricotta mixture into flour and roll gently until fully covered. Tap off excess flour and form into slightly flattened balls. Set aside until all gnudi are formed.

Using a slotted spoon, gently slide gnudi into boiling water, being careful not to overcrowd the pot. Work in batches if necessary. Remove gnudi with a slotted spoon once they float to the top and have cooked for four minutes. Let drain on a paper-towel lined plate.

For the sauce, heat oil over medium in a large skillet until shimmering. Add onions and cook until translucent but not brown, about 5 minutes. Stir in rosemary and cook until fragrant, about 30 seconds. Add tomatoes with juices, salt and pepper and bring to a simmer. Cook for 20 minutes, until slightly thickened.

Serve gnudi with sauce and freshly grated parmesan cheese.

Serves 6. Each serving of gnudi has a total of 11.6g of carbs and 3.9g of fiber, but this includes all of the flour for dusting and you won’t use it all up. Each serving of sauce has 3.9g of carbs but you can go lightly on this to keep the carbs to a minimum.

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Filed Under: Low Carb, Main Dishes

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Tiffany says

    February 2, 2011 at 12:33 pm

    I've never heard of gnudi, but I saw you mention it on someone else's blog the other day, so I was anxiously awaiting this post! My aunt makes pierogies without the pasta and we eat the just the filling. How fitting that you could eat ravioli without the pasta too! 🙂

    Reply
  2. Charlie @ SweetSaltySpicy says

    February 2, 2011 at 12:38 pm

    This is such a genius idea! Definitely need to try it!

    Reply
  3. Blog is the New Black says

    February 2, 2011 at 12:39 pm

    Great and unique recipe! 🙂

    Reply
  4. Annie says

    February 2, 2011 at 12:43 pm

    The learning process what I like best about blogging too. I feel encouraged to eat adventurously and test my limits. Other people share their failures and what they learned and I can be brave enough to do the same.

    This is the first time that I have ever heard of gnudi but I really like the idea and it looks delicious!

    Reply
  5. Belinda @zomppa says

    February 2, 2011 at 12:59 pm

    Looks absolutely delicious. The part of writing about food that is often frustrating is getting hungry all the time looking at photos like this!

    Reply
  6. Lizzy says

    February 2, 2011 at 1:04 pm

    I've never heard of gnudi, either, butbut your beautiful photos have convinced me to try them…yum! You are definitely NOT outclassed~

    Reply
  7. [email protected] says

    February 2, 2011 at 1:10 pm

    Carolyn, I've been watching and waiting for this post too. Ever since you commented on my gnocchi post I couldn't wait to see what your gnudi was like. Looks great and I love your descriptions and explanations. Your sauce sounds easy and great for doing in advance.

    Reply
  8. Stephanie says

    February 2, 2011 at 1:11 pm

    That looks amazing! The filling inside the raviolis is my favorite part! :-p I adore Giada and I've seen her make these before, but had forgotten how delectable they could be. Thanks for the reminder!

    Reply
  9. Joy (The Herbed Kitchen) says

    February 2, 2011 at 1:19 pm

    You have made beautiful gnudi. I've seen a few recipe for homemade ricotta and all you really need is a stove, milk, lemon juice and cheesecloth. There's probably more to it but it's dead easy and the best tasting thing on earth… at least as I can imagine it considering I haven't gotten around to making it yet. I am definitely going to be making this dish soon!

    Reply
  10. The Small Boston Kitchen says

    February 2, 2011 at 1:31 pm

    Good for you for challenging yourself and trying new things! These look great! I've made gnocchi before but not gnudi, totally need to try!

    Reply
  11. Katrina says

    February 2, 2011 at 2:06 pm

    These will surely be making it to my dinner table! Saving your recipe! Thanks!

    Reply
  12. Tes says

    February 2, 2011 at 2:10 pm

    Wow this looks so stunning and sounds delicious. I never heard of gnudi before, but i wanna try it now 🙂

    Reply
  13. Rich says

    February 2, 2011 at 2:31 pm

    Wow, well, if pushing the limits means making food like this, then I'm certainly glad food blogging is pushing the limits – these look fantastic!

    Reply
  14. Pretend Chef says

    February 2, 2011 at 2:35 pm

    I've never heard of gnudi before. Another reason I am loving the food blogging world. I get to learn so many new things every day. This looks great and the dinner sounds so easy to put together. I love Giada and have yet to try any of her recipes. I love watching her show. I love following your blog because you are so honest about your failed attempts and I admire that!

    Reply
  15. Sandra says

    February 2, 2011 at 2:41 pm

    This is so amazing Carolyn..Looks pretty and without pasta now it's heather version!!
    Yes, everyday we foodies come across pretty unique recipe..I love it!!!

    Reply
  16. Pretend Chef says

    February 2, 2011 at 2:49 pm

    Just wanted to let you know that I am hosting a Culinary Smackdown Battle and would love for you to check it out and participate if you are interested: http://imapretendchef.blogspot.com/2011/01/culinary-smackdown-battle-hand-held.html

    Reply
  17. Raw_Girl says

    February 2, 2011 at 2:57 pm

    Never even heard of the word gnudi before! That sauce looks ooh so inviting.

    What is the reason for using frozen spinach? You didnt have fresh ones handy or does it do something for the flavor/texture?

    Reply
  18. sophiesfoodiefiles says

    February 2, 2011 at 3:24 pm

    Oooh waw!! these spinach & ricotta gnudi look so tasty & special too!

    Excellent food! Yum!

    Reply
  19. Maria says

    February 2, 2011 at 3:28 pm

    I have to try this recipe! Looks good!

    Reply
  20. Feast on the Cheap says

    February 2, 2011 at 3:34 pm

    I'm laughing at "Gnudi," b/c clearly I'm 12…

    Reply
  21. Kate @ Diethood.com says

    February 2, 2011 at 3:39 pm

    I've never heard of gnudi (do you pronounce it nude-y?) either but my oh my, it sounds like I've been missing out! This recipe is delicious!

    Reply
  22. Sommer J says

    February 2, 2011 at 4:04 pm

    This looks gorgeous! I love me some spinach and ricotta! I think I can convince 2 of my little ones to try this. Love the sauce with it as well!

    Reply
  23. miss says

    February 2, 2011 at 4:55 pm

    I've never heard of gnudi, but it sounds delicious! I admire your low-carb take on these recipes!

    Reply
  24. Torviewtoronto says

    February 2, 2011 at 5:12 pm

    lovely flavours looks delicious

    Reply
  25. Elisabeth says

    February 2, 2011 at 5:47 pm

    Never heard of the name gnudi…but it's so cute! Love how you adapted it, and made it so beautiful comforting low fat, low carb, and yummy!

    Reply
  26. claire says

    February 2, 2011 at 5:57 pm

    i am tagging this… i have to try it! i understand what you mean about pushing your boundaries… it is amazing how much I have tried and grown in regards to my tastebuds!

    Reply
  27. All That's Left Are The Crumbs says

    February 2, 2011 at 9:58 pm

    Sounds delicious!

    Reply
  28. Evan @swEEts says

    February 2, 2011 at 10:47 pm

    I've never heard of these but I want to try them now! You're right about opening a whole new world of food being a part of the blogsphere! I love it and I've gotten to "meet" great foodies like you 🙂

    Reply
  29. susan says

    February 3, 2011 at 3:28 am

    yum! this is like a stuffed shell without the shell!!! such a great idea, carolyn! I wish I had some of this right now!

    Reply
  30. She's Cookin' says

    February 3, 2011 at 4:03 am

    I've never heard of gnudi either, but they look and sound delicious! Totally agree that discovering new and beautiful foods is one of the great aspects of food blogging. Thanks for sharing this one!

    Reply
  31. Sylvie @ Gourmande in the Kitchen says

    February 3, 2011 at 9:00 am

    Gnudi sounds just perfect, I always pick the filling out of the ravioli most of the time since that's the best part!

    Reply
  32. Vegolicious says

    February 3, 2011 at 10:52 am

    This looks delicious. I love Giada, her recipes are always great.

    I’d love for your to submit them to Vegolicious, a vegetarian food photo gallery where readers can browse beautiful photos to discover new recipes and wonderful blogs. If you would like to share this recipe with our readers please submit a photo along with a link to this post.

    Reply
  33. A SPICY PERSPECTIVE says

    February 3, 2011 at 2:04 pm

    Hey Carolyn,

    I've never heard of this either, but it should fantastic! Who needs the pasts? Give me little cheese cakes anyway and I'd be happy!

    Reply
  34. Laura says

    February 3, 2011 at 4:57 pm

    Where was this recipe yesterday?! lol. Some girlfriends had an appetizer cook-off last night. The ingredient everyone had to use was cheese. I ended up making Endive Stuffed with Goat Cheese and Walnuts (http://cookmarked.com/recipe.aspx?eID=55iPZsyqX7RJqZxEnK8WIZ89LuD3heNHd4pVkl6m8sEe). I got 2nd place, but I bet I would have won with this!

    Reply
  35. Angie's Recipes says

    February 3, 2011 at 6:44 pm

    A beautiful Gnudi dish! Green and red…perfect colour combination and the photography is excellent too.

    Reply
  36. Joanne says

    February 3, 2011 at 6:59 pm

    I am constantly inspired by other bloggers as well! I swear I learn something new from them every day. These gnudi look wonderful!

    Reply
  37. thecoffeebreak says

    February 3, 2011 at 9:09 pm

    What an interesting recipe! Definitely have to try. Thank you for sharing with us!

    Reply
  38. Spicie Foodie says

    February 3, 2011 at 9:47 pm

    Wow, this looks delicious! There is so many inspirational recipes and fantastic bloggers to learn from. We will all be better cooks and bakers because of it.

    Reply
  39. Vivian Cardinale says

    February 3, 2011 at 11:58 pm

    I make gnudi, but slightly differently. Really enjoyed your version and your sauce is awesome!

    Reply
  40. MsByn says

    February 4, 2011 at 2:06 am

    That is absolutely EXQUISITE. How absolutely amazing! I've never heard of this before, but my husband LOVES all things cheese… just showing him your photos had him all happy:)

    Thanks for the great directions and fabulous blog!

    Reply
  41. A little bit of everything says

    February 4, 2011 at 3:12 am

    it's the first time i hear about gnudi and I'm so happy you post this. love the cheese and spinach combo and these will definitely be a winner in my house.
    Thanks Carolyn

    Reply
  42. whatsfordinneracrossstatelines says

    February 4, 2011 at 4:31 am

    I've never heard of these either, so we all do learn constantly, that's what I enjoy too. These sound delish and your photos are great as always. Hope you are having a great week.
    -Gina-

    Reply
  43. vtkitchen says

    February 4, 2011 at 5:34 am

    wow, this looks great. i never knew that you could make ravioli without the pasta. i have the same sickness you have, i scour the web and bookmark recipes nonstop. i have a folder on my favorites bar where i keep all the recipes and i keep refining it.

    i'm hosting a giveaway on my site, you should check it out if you have any interest. cheers.

    Reply
  44. UrMomCooks says

    February 4, 2011 at 7:01 am

    I saw gnudi on Top Chef! But I still haven't made it! This looks delicious and I think I am ready to jump in and give it a try!

    Reply
  45. Becky says

    February 4, 2011 at 3:03 pm

    I had never heard of nudi before, either, but I'm going to try.My husband and I can always use less carb recipes.
    Blogging has enriched my life not only through the blogging friends that I've met, but learning about so many different types of foods and cooking techniques.

    Reply
  46. Peggy says

    February 4, 2011 at 3:12 pm

    I really need to get into making gnudi! I usually eat ravioli for the filling anyway, so why not just leave the pasta out! This sounds absolutely delicious!

    Reply
  47. Claire Gallam says

    February 4, 2011 at 3:15 pm

    Love spinach and LOVE ricotta. Great mix of ingredients!

    Reply
  48. Victoria says

    February 4, 2011 at 3:24 pm

    Making fresh ricotta is easier than it sounds!! I've never made gnudi, but I have made ricotta 🙂 I would love to try gnudi sometime, it looks delicious and I've always wanted to try it.

    Reply
  49. Kim - Liv Life says

    February 4, 2011 at 5:00 pm

    I also have never heard of Gnudi (I pronounced it "noodie"!) and I have to tell you that you actually made my mouth water with this one. I'm eager to give it a go!! Lovely pictures, and Congrats on the Top 9!!

    Reply
  50. ravienomnoms says

    February 4, 2011 at 6:33 pm

    That looks heavenly! Great photos!

    Reply
  51. Mateja ^_^ says

    February 4, 2011 at 8:50 pm

    Congrats on Top 9 featuring! Photos say it all- simply delicious! Thank you for sharing 🙂

    Reply
  52. Suchi says

    February 5, 2011 at 10:56 am

    innovative and tasty recipe! love it

    Reply
  53. Rosemary says

    February 8, 2011 at 11:43 am

    I'm glad to have learned about gnudi and finding your blog! Wonderful stuff. I'm squirrelling this recipe away on one of my many virtual boxes too!

    Reply
  54. Magic of Spice says

    February 9, 2011 at 12:17 am

    Love it, and it looks scrumptious 🙂

    Reply
  55. Culinary Camilla says

    June 4, 2012 at 4:34 pm

    Carolyn, thanks for the inspiration. I made your gnudi for our Secret Recipe Club reveal today!

    Reply
  56. Cary says

    June 5, 2013 at 3:26 pm

    These look great! You can also take them from the water to the sauce pan with some butter or oil (coconut or olive) and crisp them up a bit!

    Reply
  57. Jo says

    July 11, 2015 at 9:52 am

    Can these be made with almond flour, do you suppose? I have w wheat allergy and don’t want to buy carbalose flour just to make these.

    Thanks as always!

    Jo

    Reply
    • Carolyn says

      July 11, 2015 at 12:58 pm

      I have yet to try but it would be a yummy experiment!

      Reply
  58. Lisa Grace says

    April 28, 2019 at 10:41 pm

    Hello… Can these flours be replaced with THM Baking Blend… or how would this be adjusted to make THM friendly? I would assume this is an S meal?

    Reply
    • Carolyn says

      April 29, 2019 at 8:22 am

      It would be an S but I have no idea whether THM would work. This is a very old recipe and I haven’t tried it in years.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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