3 ratings

Wild Nettle Gnudi

Turn those stinging greens into a stellar pasta
Nettle gnudi

Nettles are loaded with nutrients, but they can "sting" you if eaten raw. Blanching this earthy, spinach-like green makes it edible and a wonderful addition to number of classic recipes, like this gnudi.

This recipe by chefs Allie and Rob Levitt of Mado restaurant originally appeared in The Chicago Tribune.

Ready in
50 m
35 m
(prepare time)
15 m
(cook time)
Calories Per Serving


This recipe requires refrigeration overnight.


  • 8 Ounces blanched nettles or kale, finely chopped
  • 2 Cups ricotta, drained
  • 3 large egg yolks
  • 1 Cup freshly grated Parmesan
  • 1/2 Teaspoon freshly ground nutmeg
  • 1/2 Teaspoon teaspoon salt
  • Freshly ground pepper
  • 1 Cup semolina flour
  • 1 1/2 Cup cups tomato sauce


Step 1: After blanching, squeeze out as much liquid as possible from 8 ounces of nettles or kale.

Step 2: Mix with 2 cups ricotta, 3 yolks, 1 cup Parmesan and 1/2 teaspoon nutmeg in a bowl until well-combined.

Step 3: Season with salt and pepper to taste.

Step 4: Scoop the ricotta mixture into balls with a small ice cream scoop or a tablespoon.

Step 5: Pour the semolina into a shallow baking dish.

Step 6: Place the ricotta balls in the flour.

Step 7: Shake until the gnudi are thoroughly coated with flour.

Step 8: Place in the refrigerator, uncovered, for several hours or, preferably, overnight.

Step 9: Heat oven to 400 F.

Step 10: Heat large pot of salted water to a boil.

Step 11: Have ready a shallow baking dish with a thin layer of tomato sauce.

Step 12: Gently place gnudi in the boiling water. When the gnudi float, remove with a slotted spoon and place in the baking dish.

Step 13: Spoon a little of the remaining sauce on top of the gnudi.

Step 14: Sprinkle with Parmesan.

Step 15: Bake until bubbling and golden brown, 15 minutes.