These fried spinach and cheese croquettes are a delicious variation of the traditional Italian gnudi recipe. They’re breaded and deep-fried and perfect for a party or game day.
Gnudi, also called Malfatti (“ugly shaped” in Italian) are delicious Tuscan dumplings made with a mixture very similar to the Ravioli filling. The legend tells of an Italian cook that tried to boil the leftovers stuffing of fresh pasta, creating in this way the Gnudi (“Gnudi” means “naked” in Tuscan dialect, filling stripped of the pasta shell).
The recipe is basically the same in all the Tuscany cities, besides a couple of things. 
The first is the quantity of flour in the mixture: someone reduces or increase the amount, someone else just doesn’t use it: in the last case, the dough will be very soft, but very difficult to cook maintaining their shape.
The second difference concerns the cheese. Some recipes require just Parmigiano-Reggiano, some others only Pecorino Toscano, or a mix of both. Personally, I prefer use exclusively Parmigiano-Reggiano.
If you desire try the Gnudi traditional recipe, click here. Otherwise, to make the fried Gnudi variation, keep reading!
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Italian Fried Spinach and Cheese Croquettes
- Total Time: 50 minutes
- Yield: Makes 20 1x
- Diet: Omnivore
Description
Crispy, cheesy croquettes with a vibrant spinach filling. Perfect for parties or a fun weeknight dinner!
Ingredients
- 2 lbs (907 g) fresh spinach
- 1/2 lbs (227 g) Ricotta cheese
- 1/2 cups (50 g) Parmigiano-Reggiano, grated
- 4 eggs
- 14 tbsp (110 g) all propose flour
- 10 tbsp Panko breadcrumbs
- 2 cups (473 ml) sunflower oil
- 2 pinches nutmeg (grated)
- 10 leaves fresh sage
- 2 pinches black pepper
- table salt
Instructions
- Rinse the spinach leaves thoroughly and cook them for 5 minutes in boiling water, then immediately transfer to iced water to stop cooking and preserve color. Squeeze out excess water and mince the spinach.
For the Soup
- Combine spinach, ricotta, 2 eggs, grated Parmigiano-Reggiano, 7 tbsp flour, 2 pinches nutmeg, 2 pinches black pepper, and salt in a bowl. Whisk and knead until consistent, then refrigerate for at least 1 hour, up to 24 hours.
- Divide the spinach and cheese dough into 20 equal parts and shape into balls.
- Prepare three bowls: one with 7 tbsp flour, one with 2 whisked eggs, and one with panko breadcrumbs.
- Flour the spinach and cheese balls, shaking off excess flour. Dip the balls in the egg mixture, then coat with panko breadcrumbs.
- Heat sunflower oil in a pot to 345°F (175°C). Fry the gnudi until golden and crispy, a few at a time, removing with a slotted spoon. Drain on paper towels and serve with your preferred sauces.
Notes
- For a richer flavor, use whole milk ricotta cheese.
- To prevent the croquettes from becoming soggy, ensure the oil is at the correct temperature before frying.
- Leftover croquettes can be stored in the freezer for up to 2 months; reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 croquette
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
- Cholesterol: 50
Frequently Asked Questions
What type of cheese should I use for the croquettes?
For the best flavor, use exclusively Parmigiano-Reggiano, as recommended in the recipe.
How do I prevent the croquettes from falling apart while frying?
Ensure you have the right amount of flour in the mixture; if it’s too soft, it will be difficult to maintain their shape during frying.
Can I use frozen spinach instead of fresh spinach for the filling?
Yes, you can use frozen spinach, but be sure to thaw and drain it thoroughly to remove excess moisture before mixing it with the cheese.
