Gnudi con Burro e Salvia: a Tuscan Tradition – How to Make it
Ricotta and spinach dumplings with butter and sage
Tuscan cuisine has a lot of traditional recipes. History, people and a respect for tradition has allowed most of them to become very popular today: bistecca alla fiorentina, lampredotto and cecina are few examples.
But few recipes made in Tuscany are known like the “Gnudi con ricotta e spinaci“. I think it’s because of their concept: they are some sort of ravioli filling, without the ravioli. And they are delicious!
Here’s the traditional recipe. Enjoy!
• 400 g ricotta
• 500 g spinach with the thick part of the stalk removed
• 2 eggs
• 3 tbs flour
• a pinch of nutmeg
• a pinch of salt
• a pinch of ground lack pepper
• 4 tbs grated parmesan cheese
• 8 sage leaves
• 100 g butter
Wash the spinach twice, place it in a pot with the lid on and cook it until its volume is reduced. Let it cool down, wring it out and chop it finely. Mix the spinach with the ricotta cheese, eggs, flour, parmesan cheese, salt, pepper and nutmeg until you obtain a smooth mixture. If the mixture is too wet add in a bit more flour. Flour your hands. Form balls a bit larger than the size of a walnut with the mixture. Cook a few gnudi at a time in plenty of boiling salted water. When they float to the surface of the water, allow them to boil for another 2 minutes, then gently catch them with a strainer and put them on a serving dish. Melt the butter with the sage without cooking the butter, adding a little water to prevent from burning. Dash the gnudi with the butter and sage sauce, sprinkle with extra parmesan cheese and serve.