Gluten-Free Spinach and Ricotta Gnudi
Posted on: April 1, 2026. Updated on: April 1, 2026.
by Carolina Gelen
Gluten-Free Spinach and Ricotta Gnudi for Passover
This recipe delivers chewy ricotta dumplings with a creamy, cheesy interior that are gluten-free and kosher for Passover. The trick? Substituting the traditional semolina flour with potato starch. The dumplings are best served fresh, with dollops of fresh tomato sauce on top. While homemade pasta/dumplings can seem difficult, this gluten-free spinach and ricotta gnudi batter uses 5 ingredients and barely requires shaping, so if this is your first time tackling the art of dumpling-making at home, don’t be intimidated.
The process starts by straining the excess liquid out of the ricotta, blanching the spinach and combining everything together in a bowl to form the dumpling batter. The gluten-free spinach and ricotta gnudi are scooped on a starch-dusted surface, rolled into bite-sized spheres and cooked until chewy on the outside, but creamy on the inside. Serve the gluten-free spinach and ricotta gnudi with freshly simmered, warm tomato sauce for a memorable, hearty meal.
Looking for more Passover recipe ideas? Try these:
- Mandarin Orange Chicken Roast with Olives
- Flourless Layer Cake with Chocolate and Raspberries (gluten-free, dairy-free, parve)
- Matzo Coffee Toffee
- Toasted Coconut Rum Balls
- Sweet Short Rib Stew with Prunes
- One-Pan Cranberry-Orange Chicken
- Seared Chicken Thighs with Cherry Tomatoes and Olives
- 3-Ingredient Raspberry Spuma (Mousse)
- Strawberry Rose Jam
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Gluten-Free Spinach and Ricotta Gnudi
Servings: 15 to 16 dumplings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
Tomato Sauce
- 4 garlic cloves, smashed
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 28 oz can/800g/3 cups crushed tomatoes
- 1 cup water
- Salt
Gluten-Free Spinach and Ricotta Gnudi
- 1 2/3 cups/15 oz/425g whole milk ricotta
- 2 packed cups/100g fresh spinach
- 1 egg
- Zest of 1 lemon
- 3/4 cup/120g potato starch, plus more for shaping
- Salt
Instructions
- Make the sauce: In a large saucepan, over medium heat, combine the garlic, pepper flakes and olive oil. Cook for 2 minutes, until fragrant. Add the tomatoes, water and stir. Bring to a simmer and reduce the heat to low. Simmer for 30 minutes, stirring occasionally, until silky and reduced in volume. Taste and season with salt, as needed.
- Make the gluten-free spinach and ricotta gnudi: Place a mesh strainer over a bowl. Line with a cheesecloth or sturdy paper towel. Add the ricotta, wrap the cloth or towel around it and weigh it down with a heavier object, like a can or a small pot. Set aside.
- Meanwhile, bring a pot of salted water (in which you’ll be cooking the dumplings) to a boil. Add the spinach to the boiling water and cook for a minute, until wilted. Scoop out the spinach and add it to a bowl. Cover with cold water or ice to stop the cooking process. Squeeze out the excess liquid and finely chop the spinach. Add to a mixing bowl.
- Uncover the strained ricotta and add it to the spinach. Add the egg, lemon zest, potato starch, and a big pinch of salt. Mix until combined.
- Set a plate or small pan next to the boiling pot of water. Lightly dust with a thin layer of potato starch. Working in batches, using a tablespoon-sized ice cream scoop or spoon, scoop the ricotta mixture onto the starchy surface. Lightly dust more potato starch on top, then roll each dumpling into a ball and add it to the boiling water.
- Cook, stirring occasionally, for 2 to 3 minutes, until the dumplings are larger in size and have a translucent, chewy exterior layer.
- Transfer the spinach and ricotta gnudi to a plate with a splash of water, to prevent them from sticking to the bottom. Repeat the cooking process with the remaining dumpling mixture.
- Serve hot with spoonfuls of tomato sauce in each bowl.
