Spinach Gnudi in Parmesan Broth

Soups can either be extremely cozy and rustic, or on the flip side – really gorgeous and elegant. And I think this Spinach Gnudi in Parmesan Broth is the latter, but wow is it fun to make. It’s a wintery soup that’s a perfect showstopper for guests. Or just to treat your family.

This soup has big, soft, cheesy spinach gnudi dumplings, floating in a light but flavorful parmesan broth. The whole thing has a nice kick of lemon, and if you add ricotta at the end, it becomes perfectly creamy.

You can make this soup with any stock you have laying around, which cuts the cook time down by half, but if you want to really get homemade, this is such a delicious, gorgeous, impressive winter soup. Soups can be stunning!!

What are gnudi?

Gnudi are my favorite kind of pasta-like dumpling to make. I think they are easier than gnocchi (but maybe that’s because I’m only ever making Cauliflower Gnocchi), and stuffed with ricotta, parmesan, vegetables and semolina flour. “Stuffed” might be the wrong word, since the dough comes together in one bowl and then you just roll it with your hands. It’s so easy!

Gnudi are simmered (not boiled) until they float, which I think is where the real magic comes in. They grow about a third in size, and they go from promising little balls to light, chewy dumplings. If you follow my recipe for them on their own, they will have a nice cheese-pull to them, but in this recipe they end up eating more like cheesy, salty mazto balls (in the best way!).

What is parmesan broth?

Parmesan broth is a simple way of making a quick vegetable stock, but packed with so much more umami, salty flavor and a luxurious mouthfeel.

Most parmesans are made with vegetable rennet now, but do be warned that not all are, so this may not be vegetarian friendly.

Bone broths and stocks typically take hours, but vegetables and parmesan rinds tend to leech out their flavor relatively quickly (good news for us!), so parmesan broth can be made in 60-90 minutes. You essentially use all the ingredients for Brothy Beans, sans the beans, and then stir in parmesan at the end. The parmesan melts into the broth (see below) giving it a gorgeous golden color and a richy, subtly cheesy flavor.

Ingredients you will need to make parmesan broth

For my parmesan broth I typically recommend:

• 1 medium yellow onion
• 1 head of garlic, halved crosswise
• 5 sprigs fresh rosemary
• 6-8 sprigs fresh thyme
• 1 cup fresh parsley or oregano
• 2 bay leaves
• 2-3 parmesan rinds, whatever you have goes in!
• 1/4 teaspoon red pepper flakes, omit if you don’t like heat
• 1 teaspoon whole black peppercorns
• 1/3 cup extra-virgin olive oil
• 10 cups water
• 1 heaping tablespoon Diamond Crystal kosher salt
• 3 ounces parmesan, ideally from a block

How to begin making the gnudi

While the parmesan broth is simmering, it’s time to make the gnudi! There are a few key steps to make the process easy, but once you do those steps it becomes “add this to a bowl and mix!”. Here’s how to start:

Mix together the pumpkin and ricotta in a mesh sieve, then let them drain

The pumpkin is for softness and a delicate flavor, it also keeps the dumpling more moist. AND it’s cheaper than using a whole tub of ricotta!

While that is draining, thaw the spinach and squeeze out the moisture

See the image below, but frozen spinach will have a lot of water! Squeeze it out as well as you can.

Pulse the spinach and herbs together in the food processor, then add the parmesan

The spinach and herbs need a head start, since they are a bit more fibrous and need extra time and space in the food processor to get finely chopped. THEN you can add the parmesan!

Can you use any other kind of green in this Spinach Gnudi in Parmesan Broth?

While spinach is a really vibrant and tender green (and so, my favorite :), that doesn’t mean you can’t use any other kind!

This recipe calls for frozen spinach because I find that’s the easiest and most economical way to make these dumplings, but you can also use fresh arugula, fresh curly kale (ribs removed), mustard greens, spring mix, or any leafy green that is capable of getting soft!

If you are using greens that aren’t frozen, you will need to shock them with boiling water then plunge them into an ice bath. From there you can squeeze out the excess water and proceed with the recipe as written!

A bit about semolina flour

Unfortunately this is the one finicky ingredient that you cannot sub for all-purpose flour. All-purpose will make the dumplings a little soft, and a little gooey in a way that is not that great.

Semolina flour keeps them firm and chewy in a delicious pasta-like-way. And it’s getting easier to find! I like to use Bob’s Red Mill brand, which I can usually find at a grocery store around me.

Tips and tricks for shaping the gnudi

Shaping the gnudi for this Spinach Gnudi in Parmesan Broth is always one of my favorite parts. However, it might take a bit of time to get the hang of it. Here are my best tips:

1. The dough should be the texture of play-doh before you start rolling. If it feels a bit soft or can’t be handled with your hands, add more semolina flour.
2. Dust the sheet pan the gnudi will land on liberally, you don’t want them to stick!
3. I eyeball my dough by pinching off what looks like a 1 tablespoon amount, but if you want precision, feel free to use a cookie scoop or tablespoon.
4. If things are getting too sticky (they shouldn’t, but temperature might make it that way!), very lightly dampen your hand while you continue rolling.
5. Once the balls are rolled, give the sheet pan a few shakes so they are all coated in semolina flour (see image below!).

How to plate and serve this Spinach Gnudi in Parmesan Broth

So you have your parmesan broth, you have your dumplings – how do you put it all together? GREAT QUESTION. Here’s how to easily serve this:

My serving method

• On one burner, have your parmesan broth in a pot, covered. Put it on medium-low heat to stay hot but not simmering.
• On the other burner, have the pot where you are simmering the gnudi.
• Nearby, have the bowls you plan to serve in.
• Place the remaining frozen spinach in each bowl.
• As the gnudi finish cooking, transfer 6-7 of them to each bowl.
• Cover the bowls with 1 1/2 cups of hot broth.
• Serve with ricotta, black pepper and lemon wedges!

Storage suggestions and tips

While this soup is designed for parties or cozy dinners, it’s also great for storing and freezing:

To freeze this soup:

Prepare the soup as you would, but omit any toppings. Put individual portions in air-tight storage containers, making sure there is room for the soup to expand as it freezes. Freeze for up to 4 months.

To thaw, move the soup from the freezer to the fridge 24 hours before you would like to eat, then reheat as normal.

To fridge this soup:

Prepare the soup as you would, but omit any toppings. Store each serving in an airtight container. This will keep for up to 4 days, and you can reheat either in the microwave or on the stove.

Looking for similar recipes?

I have a few (favorites!) for you!

Spinach & Ricotta Gnudi

Of all the at-home pastas and dumplings to make, gnudi are by far my favorite. They are the easiest, nearly impossible to mess up, and stuffed with cheese? Say less. Sign me up. This recipe makes 20 little gnudi, but it's up to you how many that serves. I find 5-6 to be a nice little portion alongside a protein, and 8 keep me plenty full. I pair these gnudi with a Calabrian butter sauce, but a pesto would also be equally good.

Check out this recipe

Pumpkin Ricotta Gnudi

Gnudi – little hand-rolled ricotta dumplings – are one of my favorite things to make. They looks like a project, but they are one of the easiest pasta-like dishes to make. Here I am swapping in some canned pumpkin for seasonal flavor and a delicious texture. This recipe has been updated in 2025 for ease, and most importantly deliciousness!

Check out this recipe

Homemade Sweet Potato Gnocchi

Gnocchi is so fun, it's one of my all-time favorite kitchen projects. This sweet potato gnocchi is easy to make, super versatile and relatively quick for the fact that you are technically making fresh pasta from scratch!

Check out this recipe

And that’s it for this Spinach Gnudi in Parmesan Broth!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Spinach Gnudi in Parmesan Broth

4.60 | 5 reviews

These cheesy, soft, spinachy dumplings give off a little matzo-ball energy, but they are much closer to their Italian cousins of ricotta gnocchi. Simmer the parmesan broth while you prep your dumplings, and this elegant dinner turns into something surprisingly simple.

print recipe pin recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Servings: 6 servings

Cook mode:Prevent your screen from going dark

Equipment

• ▢
  1 7-quart Dutch oven or large pot
• ▢
  1 mesh sieve
• ▢
  1 5-cup food processor
• ▢
  1 medium pot

Ingredients

For the parmesan broth:

• ▢ 1 medium yellow onion
• ▢ 1 head of garlic, halved crosswise
• ▢ 5 sprigs fresh rosemary
• ▢ 6-8 sprigs fresh thyme
• ▢ 1 cup fresh parsley or oregano
• ▢ 2 bay leaves
• ▢ 2-3 parmesan rinds, whatever you have goes in!
• ▢ 1/4 teaspoon red pepper flakes, omit if you don’t like heat
• ▢ 1 teaspoon whole black peppercorns
• ▢ 1/3 cup extra-virgin olive oil
• ▢ 10 cups water
• ▢ 1 heaping tablespoon Diamond Crystal kosher salt
• ▢ 3 ounces parmesan, ideally from a block

For the spinach gnudi:

• ▢ 1/2 of a 15-ounce can of pumpkin purée, 7.5 ounces
• ▢ 8 ounces whole milk ricotta
• ▢ 16 ounces frozen spinach, divided
• ▢ 6 ounces parmesan, ideally from a block
• ▢ 2 sprigs fresh rosemary
• ▢ 3 sprigs fresh thyme
• ▢ 1 large egg yolk
• ▢ 1 teaspoon Diamond Crystal kosher salt
• ▢ Freshly cracked black pepper
• ▢ 1 cup semolina flour, 5 ounces / 140 grams, plus more for dusting

For serving:

• ▢ Whole milk ricotta
• ▢ Lemon wedges
• ▢ Freshly cracked black pepper

Instructions 

1. Begin with the parmesan broth. Add all the ingredients for the parmesan broth except the 3 ounces of parmesan to a 7-quart pot. Bring this to a simmer, then cover and let simmer for 60-90 minutes, the longer the better.
2. When the simmering time is nearly over, use a mesh sieve to pull every ingredient out of the pot until you are left with just broth. Grate in the 3 ounces of parmesan and stir so that it melts into the broth. Taste and season with salt or pepper as needed. Keep warm on the stove.
3. While the broth is going, make the gnudi.
4. Add the 1/2 can (7.5 oz) of pumpkin with 1 cup (8 oz) ricotta to a mesh sieve. Mix them together in the sieve and let it drain over the sink for 15 minutes, stirring occasionally to help ease out any moisture.
5. Thaw half (8 oz) of frozen spinach in the microwave. Squeeze out all the excess water. I like to use a paper towel here to protect my hands and help me really dry it out.
6. In a food processor or blender, add the spinach, rosemary leaves, and thyme leaves. Pulse to chop everything finely. Then add the 6 ounces of parmesan and pulse until the mixture is as crumbly as possible. The smaller the pieces, the better the dough.
7. To a large bowl, add the parmesan mixture, an egg yolk, and the drained ricotta and pumpkin mixture. Season with 1 teaspoon of salt and freshly cracked black pepper and mix.
8. Add 1 cup (140g) of semolina flour in two batches. Mix into a dough.
9. Generously dust a sheet pan with semolina flour.
10. Pinch the dough into 1 tablespoon size pieces and roll them into balls. You'll get around 35-40. Place these on the sheet pan and make sure they are coated in the semolina flour.
11. Place the balls in the freezer for 30 minutes to help firm them up a bit. See Note**
12. To cook them, bring a medium pot of water to a simmer.
13. Add the gnudi in batches of 10-12 and simmer for 5-6 minutes or until they float. At the beginning of the simmering process it will look like they are flaking and breaking apart – do not panic – that cloudiness in the water is just semolina flour from the exterior. Give them time and they'll float up as very sturdy dumplings!
14. I like to put 6-7 gnudi in the bowls I plan to serve in right after they are done cooking. I add 1/4 cup of the remaining frozen spinach to each bowl, then pour 1 1/2 cups of hot parmesan broth on top. Serve with ricotta, freshly cracked black pepper and lemon wedges.

Notes

Note** You can also store the gnudi in the fridge for up to 5 days. Then just cook them when you are ready. The key is that you do NOT want to cook them from frozen, so let them thaw if you plan to freeze the dumplings before cooking!