DukesHill Ingredients
200g dry cured bacon, chopped
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Regular price £0.00 Sale price £7.00
Other Ingredients
400g spinach
200g ricotta, drained
30g 00 flour or plain flour
70g Parmesan, finely grated
1 egg
¼ tsp freshly grated nutmeg
¼ tsp salt
freshly ground black pepper
3 sage leaves, finely chopped
15g butter


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Gnudi are ricotta cheese dumplings and here I’ve added spinach and our dry cured bacon to make a delicious starter or light lunch.
Category Starter
Serving 4
Prep Time 20 minutes
Cook Time 20 minutes


  1. Step 1 Cook the spinach in a lidded pan with a splash of water, allowing it to steam for 5 mins. Drain and press in a sieve to remove as much liquid as possible. Allow to cool then chop finely.

  1. Step 2 Add the drained ricotta to the spinach along with the flour, 50g Parmesan, egg, nutmeg and seasoning. Form the mixture into 12 quenelle shaped gnudi.

  1. Step 3 Bring a pan of water to a rolling boil and gently drop the gnudi in 2 batches. Cook each batch for 3-4 mins until they float to the surface. Lift out and keep warm.

  1. Step 4 Heat a heavy based frying pan over a high heat and dry fry the bacon for 3 mins. Add the sage for a further 2 mins until both are crispy. Turn down the heat to medium, add the butter and add the gnudi for 2-3 minutes, tossing everything around in the pan.

  1. Step 5 Serve immediately with the remaining 20g Parmesan sprinkled over.

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