Spinach and ricotta gnudi from How to Eat a Peach: Menus, Stories and Places (page 53) by Diana Henry

  • spinach
  • Parmesan cheese
  • ricotta cheese
  • nutmeg
  • egg yolks
  • sea salt flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on May 04, 2020

    Delicious, soft and surprisingly light. We halved the recipe for the 2 of us so didn’t add the onion (because 1/8 of an onion would be silly) and didn’t miss it. We added a few chilli flakes to the butter which I’d do again.

  • joneshayley on July 27, 2019

    Wonderful, perfectly soft, rich, but light. Absolutely the highlight of the menu

  • Larkspur on September 07, 2018


  • grindabod on August 20, 2018

    These pillowy clouds of ricotta and spinach are hard not to fall in love with. Easy to make, classy and just delicious. Makes you thankful that butter exists.

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