Ricotta & Spinach Gnudi
AC
Inspired by Antonio CarluccioMy Thermomix reimagining of their gnudi
My Thermomix take on a Carluccio-style ricotta gnudi — pillowy spinach-ricotta dumplings in sage butter.
This is my independent Thermomix homage to Antonio Carluccio and the comforting appeal of gnudi. It keeps the spirit of the original inspiration, but the method is written fresh for TM6 and TM7 cooks who want clear settings and a warm, achievable result.
Ingredients
- 🥬200 g spinach
- 🧀250 g ricotta
- 🥚1 egg
- 🧀50 g parmesan
- 🌾60 g flour, plus extra
- 🧂Nutmeg, salt
- 🧈For serving: 60 g butter, sage
Thermomix method
- Steam the spinach: 400 g water in the bowl, spinach in the Varoma, 6 min / Varoma / speed 1. Squeeze dry and chop 3 sec / speed 5.
- Add ricotta, egg, parmesan, flour, nutmeg and salt. Mix 15 sec / speed 4 to a soft dough. Chill 20 minutes.
- Roll into small balls, dust with flour, and simmer in salted water 3–4 minutes until they float. Toss in melted sage butter. (Stovetop finish.)
Aly's tips
- Squeeze the spinach really dry or the dough will be wet.
- Don't overcook — they're done when they float.
Questions
Can I make them ahead?
Shape and chill on a floured tray; cook just before serving.
Is this the original Antonio Carluccio recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Antonio Carluccio and gnudi; it is not endorsed by or affiliated with the chef.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by Antonio Carluccio's gnudi. Not affiliated with, authorised by or endorsed by Antonio Carluccio or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
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