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Easy Gnudi with Tomatoes and Basil

tomato basil gnudi

Gnudi is a ricotta based dumpling that resembles the filling of ravioli. So it is ideal for those looking to lower their carbs or to serve with crusty bread or plain pasta on the side.

If you or others in your family don’t like whole pieces of tomatoes or you just want to make this even easier, go ahead and use your favorite prepared pasta sauce instead of tomatoes. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 pint cherry tomatoes, halved
  • 4 cloves garlic, finely chopped
  • ¼ cup fresh basil leaves, chopped
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • 8 ounces frozen chopped spinach, thawed and drained
  • 1 pound ricotta cheese
  • 4 tablespoons freshly grated parmesan cheese
  • 1 tablespoon whole wheat flour


Preheat oven to 400 ℉.

  1. Prepare 4 individual baking dishes or 1 larger, around 9x13-inches by lightly greasing with cooking spray or oil.
  2. Place tomatoes, garlic, basil, and evoo in the dishes. Sprinkle with salt and pepper and toss well. Place in oven to roast while you prepare the gnudi.
  3. In a large bowl, combine spinach, ricotta, parmesan and flour. Mix well. Add salt and pepper to taste.
  4. When tomatoes begin to soften, remove pan from oven and use a large tablespoon to form the gnudi. Scoop mixture into the palm of your hands and form into compact ovals. Place on top of tomatoes. Repeat with remaining mixture, you should have about 16 gnudi.
  5. Sprinkle with additional Parmesan cheese and bake uncovered for about 25 minutes. Serve with bread or pasta.

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 275
  • Carbohydrate Content: 9.2 g
  • Cholesterol Content: 51 mg
  • Fat Content: 20.6 g
  • Fiber Content: 1.7 g
  • Protein Content: 14.6 g
  • Sodium Content: 239 mg
  • Sugar Content: 1.5 g