Vegan Italian Recipes: Gluten-Free Spinach and Ricotta Gnudi

December 13, 2016
Like gnocchi--but with vegan ricotta instead of potato--these hearty little dumplings will warm you from the inside out. They're the dense sort of comfort food that I crave in the cold winter months but lightened up (a bit) with the inclusion of spinach and exclusion of excessive starch. Although these specific dumplings are typically made with full-cream ricotta cheese and eggs, they can easily be veganized with swaps for dairy-free ricotta and chickpea flour for the binder. These gnudi are naturally gluten-free as well and have a fair amount of protein. But--perhaps most importantly--they taste really nice (if I do say so myself). Pop some in the freezer to have on hand for a quick dinner fix, or eat them fresh if you just can't resist! Like many great recipes, these are a bit of a timely process, but your efforts will surely seem worth it once you get a bite of these green little nuggets.
Gluten-Free Vegan Recipes: Spinach and Ricotta Gnudi

Vegan Italian Recipes: Gluten-Free Spinach and Ricotta Gnudi

utensils YIELDS 6 servings
herb graphic for recipe card
  • 2 cups vegan ricotta
  • 1 cup frozen spinach, thawed and drained
  • 1 tablespoon garlic paste
  • 1 tablespoon basil paste
  • 1/2 teaspoon, plus a dash salt
  • 1/4 teaspoon pepper
  • 1/2 cup chickpea flour
  • 2 tablespoons vegan butter
  • 2 tablespoons black olives, pitted
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1. Mix ricotta, spinach, garlic, basil, salt, and pepper until smooth.
2. Sift flour into mixture while continuing to stir until flour is well incorporated with no clumps.
3. Set a large pot of water (plus a dash of salt) on the stove over high heat and bring to a boil.
4. While waiting for water to boil, store the gnudi batter in the fridge.
5. Once water has come to a rolling boil, remove batter from fridge and drop into the pot, 1 rounded tablespoon at a time.
6. Continue dropping gnudi into the boiling water, and remove them once they float to the surface.
7. Once floating, dumplings should be strained and set on a dry plate.
8. After all dumplings are cooked, let cool at room temperature, then store in fridge.
9. When ready to serve the gnudi, heat vegan butter in a skillet over medium-high. Add gnudi and cook for about 10 minutes.
10. Plate your dumplings, garnish with olives, and serve.

Also by Quincy: Hearty Vegan "Meat" and Ale Pie

Related: Roasted Red Pepper Farfalle

Vegan Mushroom and Spinach Dumplings

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Photos: Quincy Malesovas

Quincy is an NC-based college student who is passionate about leading a healthy and compassionate life. Aside from classes, she fills her time with cooking, writing, travel, and yoga. You can find more from her on her blog Shugurcän and on Instagram.


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