Hosts Julia Collin Davison and Bridget Lancaster reveal the secrets to a foolproof Spinach and Ricotta Gnudi with Tomato-Butter Sauce.
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Sorry but Bridget's eyes in this episode is kind of creepy. Normally they are warm and friendly. Tasty and simple recipe though.
Can one freeze these gnudi seperate on a cookie sheet. Once frozen place in a container to use later in?? Thank you for taking my question.
Never get tired of you ladies. Keep up the great work!
I think Ill try this!
6:35 That! Look!
So much going on w this dish that I never heard of that I must make asap! Great video!!
Not me having leftover ricotta and coming across this video. Lemme pull it out the freezer.
I really loved making this recipe, so so good! Thank you Julia and side-eye Bridget and the whole ATK team that helps to produce the show 😉
Melt in the mouth .Those look so so yummmy
You two are the best , have watched for years and Love Ya !!!❤❤
I have been enjoying watching you guys cook for at least 15 years or more. I notice that Christopher Kimball is not around anymore, I hope he's well.
yummo two of my favorite things!!
We made this today, and it was amazing. We can’t wait for our leftovers tomorrow at lunch, the perfect Monday comfort food!!
Would anyone know of a good replacement for the flour?
Im thinking about maybe trying it with corn starch or rice flour, but I'm not sure how either would work for this
Stop playing Julia, you'll have to have an extra superior sharp knife to cut those tomatoes like that. So what should you buy in order to do that trick? Lol
I love that ricotta draining hack! Can’t wait to try it! And for pumpkin too! Pumpkin gnocchi here I come! And spinach gnudi is a wonderful end of summer supper! Thank you 😊
Add fresh sage to the garlic butter and skip the basil
Can gnudi be made in advance and frozen until i want to serve them? Should they be frozen cooked or uncooked?
ATK. Greetings from California
Salutations 😋
If you're an aficionado of gnudi are you a gnudist?
Never seen that top-to-top cherry tomato cutting trick
Mind blown lol
What genius! Folding ricotta on itself. Cutting tomatoes between two deli tops. Panko crumbs…
Julia: "I can be a little rough in the kitchen."
Bridget: [Uh… Phrasing…]
that look!!! hahahaha 6:36
great upload thank you!
I am definitely going to try this out, but will up the garlic because it's against my cooking rules to use less than 6 cloves, since garlic is life. 😂❤
So frustrating that you can’t print the recipe without an email.
Use a ricer to squeeze liquid from thawed fzn spinach.
I wish there was a magazine dedicated to gnudi. I wonder what it would be called?🤭
For several years I've wanted to try making these. You just made it look easy. I'm going to get the ingredients and make them day after tomorrow. Thanks for the informative video and recipe.
Weird timing that I had a dessert-like gnudi the other day for the first time ever. Definitely want to try this.
That good
Julia’s gnudis look so firm and plump
really….true ricotta is made of WHEY and not milk! i think this product is more like topfen/quark like in Austria, germany etc.
You girls are wonderful!!!!!!!!!!
LE spinach