Tuscan Gnudi Recipe

Tuscan Gnudi Recipe

Gnudi toscani

Gnudi is the Tuscan dialect word for ravioli, the classic kind with spinach and ricotta except these don’t have an outer shell of pasta.

Gnudi are quite light and fairly simple to prepare, but the one catch is that they need to be made right before serving. These Tuscan treats don’t store well.

This is an excellent dish topped with tomato and basil and a variant can be served with butter and sage.

The perfect wine to accompany this first course is a soft and balanced white such as Valcolomba Vermentino Maremma Toscana DOC. This dry and fruity wine matches perfectly with vegetables and fresh young cheeses.

500 grams ricotta cheese
800 grams fresh spinach
60 grams Parmigiano Reggiano cheese
2 eggs

Well-made gnudi should melt in your mouth, but not in the pot while cooking. So it is really important to measure out the exact quantities of egg and flour to perfection and to strain the spinach very well in order to prevent excess water to affect the structure of the dough.

Once you have blanched and drained the spinach well, finely chop the spinach and add to the ricotta cheese, mixing the two ingredients well before adding the eggs, nutmeg and Parmesan cheese. You are looking for a soft but firm texture. Dip each one in flour, not to make the dough “thicker” but simply to cover each of the gnudi. Place in boiling water just long enough for them to float to the surface.

Once gnudi are drained, place them in a baking dish with blanched tomatoes which have been finely chopped and sautéed in a pan in a bit of oil. Sprinkle them with Parmesan cheese and bake for about 15 minutes. An alternative version is to sautéed the gnudi in the tomatoes on the stovetop. They should be served hot.