Gnudi con Burro e Salvia

Ricotta and Spinach Dumplings with Butter and Sage

Today, a very traditional Tuscan Recipe involving a particular kind of Pasta, ‘gnudi’, that is a part of our cooking classes: what happens if you take a stuffed pasta like ravioli and remove the wrapper?

Ingredients (serves 4)

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 and you do not need to add water. Let it cool down, wring it out either by hand or using a clean tea-towel 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. Cook a few gnudi at a time in plenty of boiling salted water. When they float, allow them to boil for another two 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.

Buon appetito!

Ricotta and Spinach Dumplings with Butter and Sage Today, a very traditional Tuscan Recipe involving a particular kind of Pasta, ‘gnudi’, that is a part of our cooking classes: what happens if you take a stuffed pasta like ravioli and remove the wrapper? Ingredients (serves 4) 400 g Ricotta 500 g…

Ricotta and Spinach Dumplings with Butter and Sage Today, a very traditional Tuscan Recipe involving a particular kind of Pasta, ‘gnudi’, that is a part of our cooking classes: what happens if you take a stuffed pasta like ravioli and remove the wrapper? Ingredients (serves 4) 400 g Ricotta 500 g…