Naked Ravioli for some, Ricotta Gnocchi for others, this recipe actually is called Gnudi and absolutely delicious! 

I was so happy to veganize this recipe! Always present at my parents weekend meals, food memories that make me feel so happy! A must try for everyone, Italian food simplicity is just made for summer days. 

Serves 2 people

  • 200g tofu
  • 50g cooked white beans(chickpeas or cooked potatoes also work)
  • 1 tsp Nutritional Yeast(optional)
  • Juice from ½ lemon
  • 200g frozen spinach(or cooked fresh spinach)
  • 1 tsp ground flaxseeds
  • 1 tbsp olive oil
  • 60-90g of flour(depends of the water content of the tofu and spinach) – Also possible to use GF flour mix
  • ½ tsp salt
  • Ground pepper to taste
  • Ground nutmeg to taste


  • Freshly made tomato sauce
  • Some fried garlic slices (optional)
  • Vegan parmesan cheese(optional)


  1. In a small food processor, blend the tofu + white beans + nutritional yeast + lemon + salt + flaxseeds + olive oil for about 30 seconds to a minute until it becomes a creamy ricotta; 
  2. Chopp the defrosted cooked spinach; 
  3. In a large bowl, mix the chopped spinach and the ricotta mixture; 
  4. Slowly add the flour to the mix, until it reaches a texture that you can easily mold balls with the hands; 
  5. Cook the Gnudi in salted boiling water like traditional gnocchi( only a few at a time, not boiling too hard);
  6. Serve the Gnudi over a generous bed of tomato sauce, add some fried garlic slices and vegan parmesan cheese on top. 

Leave a Reply

Your email address will not be published. Required fields are marked *