Gnudi (Ricotta and Spinach Dumplings)

The name “Gnudi” in Tuscan dialect means naked. It’s pronounced “noody” (where “gn” represents the same as the ‘ny’ as the Spanish Niño).

The name comes from the fact that this rustic dish is made with the same ingredients as those used for ravioli stuffing: ricotta, spinach, egg, and grated cheese, but without the pasta dough, hence, naked. They are a rustic dish, cooked in boiling water and then seasoned with butter and sage, or tomato sauce. They are typical of Maremma and Mugello regions, where sheep farming and rustic food are common. They are very easy and quick to make. Your guests will be impressed! Make sure not to overcook them. Scoop them out of the boiling water as soon as they come to the surface (2-3 minutes).

Ingredients:

• 500 g (17.6 oz) of fresh spinach
• 250 g (8.8 oz) of sheep’s milk ricotta
• 1 egg
• 50 g (1.8 oz) of grated Parmigiano Reggiano DOP cheese
• 40 g (1.4 oz) of all-purpose flour
• Salt, pepper, nutmeg to taste
• 50 g (3.5 tbsp) of butter
• A few sage leaves
• More Parmigiano Reggiano DOP cheese for serving

Preparation:

• Place the ricotta in a colander to drain the whey.
• In a pot, add the washed spinach, cover with a lid and cook over low heat for 7-8 minutes, until wilted.
• Transfer the spinach to a colander and let them cool down, squeezing out the excess liquid.
• Chop the spinach and put them in a bowl. Add the drained ricotta, salt, pepper, nutmeg, egg and grated Parmigiano Reggiano DOP cheese. Mix well.
• Add the flour and stir to combine, forming a homogeneous dough.
• Take a small amount of dough, about 18-20 g (0.6-0.7 oz), and shape it into a slightly flattened ball. Place it on a tray and repeat with the rest of the dough.
• Sprinkle the gnudi with a little flour.
• Bring a large pot of water to a boil. In a large skillet, melt the butter with the sage over low heat.
• Cook the gnudi in the boiling water, until they float to the surface. Drain them and transfer them to the skillet.
• Gently toss the gnudi to coat them with the butter and sage sauce, without breaking them.
• Serve the gnudi hot, with more grated Parmigiano Reggiano DOP cheese on top.