Gnudi gnocchi is a traditional Tuscan dish that’s a lot like naked ravioli. It brings together the creamy goodness of ricotta and the earthy flavors of spinach. Here’s how you can make it, follow my recipe:
Gnudi alla Fiorentina [Easy Spinach & Ricotta Gnocchi]
Equipment
- Colander
- Large pot
- Mixing bowl
- Skillet
Ingredients
- 1 ½ lbs fresh spinach
- 1 ½ cups sheep’s milk ricotta
- ⅓ cup all-purpose flour plus extra for dusting
- ½ cup grated Parmigiano Reggiano
- 1 large egg
- Salt to taste
- 1 pinch black pepper
- Nutmeg to taste
- 7 tablespoons butter
- Fresh sage leaves
- Extra Parmigiano Reggiano for serving
Instructions
- Drain Ricotta: Place ricotta in a colander to remove excess liquid.1 ½ cups sheep’s milk ricotta
- Cook Spinach: Wash spinach, then wilt in a covered pot for 7-8 minutes on low heat. Drain and cool.1 ½ lbs fresh spinach
- Prepare Filling: Chop spinach finely. In a bowl, mix spinach, well-drained ricotta, salt, pepper, nutmeg, egg, and Parmigiano.1 large egg, Salt to taste, 1 pinch black pepper, Nutmeg to taste, ½ cup grated Parmigiano Reggiano
- Add Flour: Mix in flour for a consistent dough. Form small, slightly flattened balls (about 18-20 g each), and place on a tray. Dust lightly with flour.⅓ cup all-purpose flour
- Boil Gnudi: Boil water in a large pot. Melt butter with sage in a wide skillet. Cook gnudi in boiling water until they float. Transfer them to the skillet.7 tablespoons butter, Fresh sage leaves
- Finish Cooking: Gently rotate the skillet to coat gnudi in butter and sage. Serve hot with extra Parmigiano.Extra Parmigiano Reggiano for serving
Notes
- Gnudi are best eaten fresh. If necessary, store uncooked gnudi in the fridge for up to 12 hours. Cooked gnudi can be kept for one day in the fridge
- Try with fresh tomato sauce instead of butter and sage.
- For a more flavorful spinach, sauté in olive oil and garlic.
- Use cow’s milk ricotta for a milder taste.
- Use a wide skillet for tossing the gnudi without breaking them.
Delightful Italian Dumplings: Gnudi alla Fiorentina
Ever heard of Gnudi alla Fiorentina? These aren’t your average dumplings! Gnudi are often called “naked ravioli.” Why? Because they’re ravioli without the pasta shell. The word “gnudi” means “naked” in Tuscan, which is perfect for these bare dumplings
Gnudi alla Fiorentina is more than just a tasty treat; it’s a traditional Italian first course. Picture this: spinach, creamy ricotta cheese, savory Parmesan, eggs, and just a bit of flour. These ingredients mix to form soft, fluffy dumplings. They’re so light, they practically melt in your mouth.
Imagine biting into a Gnudi alla Fiorentina dumpling. You get the creamy mix of ricotta and Parmesan cheese, blended with the rich, earthy flavor of spinach. Each dumpling feels smooth and velvety, like a delicious cloud. It’s a dish that not only tastes good but makes you feel good too.
In Florence, Italy, you can find Gnudi alla Fiorentina in many cozy restaurants and trattorias. It’s a dish that brings out the best of Florence’s flavors. So, next time you’re in a Florentine eatery, why not give this classic dish a try, otherwise cook this at home with my recipe!
