Soft, pillowy spinach gnudi made with tofu “ricotta,” served with a rich, hearty vegan bolognese. This dish is comforting, nourishing, and perfect for when you want something cozy but still packed with greens.
Looking for more delicious plant protein meals? These are some of my favourites:
Whenever I make something new, I always get my husband to do a taste test. I told him this was inspired by gnudi — an Italian dish made with spinach and ricotta — and after a few bites he said, “The ricotta tastes really good!” That’s when I got to have my little ta-da! moment and tell him there’s actually no ricotta in it at all… just tofu!
Gnudi (pronounced “new-dee”) is an Italian dish that literally means “naked” in Tuscan dialect. I love the name it’s so fun! They’re called “naked” because they’re basically ravioli without the pasta shell — little dumplings made with a soft ricotta and spinach filling, usually served with a tomato or butter sauce.
I’m a big cheese lover myself, and as a vegetarian I still eat dairy. But I’ve been trying to cut back a bit, so I’m always on the lookout for dairy-free options that don’t taste weird — and this vegan ricotta is one of the good ones. It gets its cheesy flavour from a mix of my vegan parmesan, nutritional yeast, garlic, and lemon zest, and honestly, it just works. But you don’t have to make your own, you can also buy vegan parmesan here.
Not only does this gnudi bolognese taste amazing, but it’s high in protein and fibre, made with simple whole food ingredients, and way easier to make than it looks. The gnudi are soft and pillowy but still hold their shape, and the tofu “ricotta” gives them a satisfying richness without being heavy. It’s also a brilliant way to use up spinach — especially if you’ve got a bag starting to wilt in the fridge. They pair perfectly with a tomatoey bolognese and they reheat like a dream, so leftovers never go to waste.
And just a PSA for my protein lovers; when made with my TVP bolognese, this meal will hit around 30g of plant protein per serve!
Main Ingredients & Why We Use Them
Raw Spinach – Packed with iron, fibre, and antioxidants; the base of our gnudi.
Firm tofu – Acts as a protein-rich, dairy-free ricotta alternative.
Nutritional yeast – Adds a savoury, cheesy umami flavour
Vegan parmesan – Brings richness and sharpness (or just use more nutritional yeast). Use my recipe here, it takes a few minutes and is totally worth it!
Nutmeg – A classic gnudi flavour enhancer that pairs well with leafy greens.
Chickpea flour – Binds the gnudi and adds a subtle nuttiness
How to Make It
Start by wilting down your spinach in a covered pan — no water needed, it’ll cook in its own steam. Rinse, drain, and squeeze it really well, then finely chop.
In a large bowl, crumble the tofu with your hands, then mix in the chopped spinach, nutritional yeast, parmesan, garlic, lemon, nutmeg, oil, and seasonings. Add the chickpea flour and mix gently until it holds together. Shape into dumplings using wet hands and pop them on a lined tray.
To finish, sear them in a hot pan with a bit of oil or butter until golden and lightly crisped on the outside.
Variations & Substitutions
- No chickpea flour? Try oat flour or plain flour.
- Nut-free? Skip the parmesan and use extra nooch or make it using sunflower seeds instead of almonds.
- Tofu substitute? Use mashed white beans for a slightly different texture, I haven’t tried this so I can’t guarantee it’ll work but it’s worth a try!
- Add vegan mozzarella for a meltier centre, or mix in chopped sundried tomatoes or olives for extra flavour.
Equipment
You won’t need much equipment for this recipe, you’ll need a bit more time as dumplings require a bit more effort (mostly the effort prepping the spinach) and that’s why I like to make the bolognese on a seperate day.
- Frying pan
- Mixing bowl
- Lined baking tray
- Knife and board
- Optional: food processor for making vegan parmesan
How to Serve It
Serve the gnudi with my TVP Bolognese or any rich tomato-based sauce. They’re also great with pesto, a simple garlic oil drizzle, or tossed with sautéed mushrooms and greens. Add a sprinkle of my vegan parmesan on top for a restaurant-style finish.
How to Store It
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the uncooked gnudi — just place them on a tray until firm, then transfer to a freezer bag. Cook straight from frozen, adding a few extra minutes. Reheat leftovers gently in a pan or microwave with a splash of water or sauce to keep them moist.
How to Make It
Gnudi Bolognese
Ingredients
- 500 g spinach cooked, drained and finely chopped
- 200 g firm tofu pressed
- 3 tablespoon nutritional yeast
- 3 tablespoon vegan parmesan or extra nooch
- 2 garlic cloves minced
- ½ lemon zested and juiced
- ¼ teaspoon nutmeg freshly grated
- ½ teaspoon fine salt
- cracked black pepper to taste
- 3 tablespoon chickpea flour
- 1 tablespoon olive oil
- Optional: 1 tablespoon fresh parsley or basil, finely chopped
TVP Bolognese
- 2 cups sauce *see notes
Instructions
- Prepare the spinach: Wash the spinach and place into a pan with a lid, heat until the spinach has just wilted in its own juices, refresh under cold water, then drain. Squeeze out as much water as possible. Using a cheesecloth will help. Chop the spinach up very finely with a knife.
- Make the “ricotta” mix: In a large bowl, crumble the tofu with your hands until it resembles ricotta. Add in nutritional yeast, vegan parmesan, garlic, lemon zest, lemon juice, nutmeg, salt, pepper, olive oil, and the spinach. Mix thoroughly.
- Add binder: Sprinkle over the chickpea flour and mix until just combined. The mixture should be moist but hold together when shaped. If it’s too wet, add an extra 1 tablespoon of flour.
- Shape: With wet hands, roll the mixture into small round dumplings (about 1.5 tablespoon each).
- Cook: Sear dumplings in a hot pan with a bit of olive oil or vegan butter for a golden crust.
- Serve: Place on top of TVP Bolognese and sprinkle with parmesan and fresh basil.
Hannah says
Delicious! Will definitely make again 🙂
Madalin says
Thank you Hannah! So glad to hear you liked them!