Italian Spinach and Ricotta Gnudi

To prepare the ricotta and spinach gnudi, start by preparing the spinach. Wash and dry it well with a sheet of kitchen paper.

Heat the garlic clove in a drizzle of oil in a large pan and then add the spinach.

Let them fry for about 8 minutes and when they are soft transfer them to a colander and press them lightly with a spatula or a wooden spoon so that they lose all their liquid.

When completely squeezed, finely chop the spinach

Put the ricotta in a colander to make sure that it loses some of its serum. Then mash it with a fork and add it to the spinach. Add salt and pepper.

Add the flour, Parmesan, and egg, and mix all the ingredients well.

Form small balls of mixture with your hands. Flour the gnudi and transfer them to a sheet of parchment paper.

Boil the gnudi in boiling salted water for a couple of minutes. Meanwhile, heat the butter with the sage in a pan.

Drain the gnudi and transfer them to the saucepan to polish them. Sauté them for a couple of minutes and then sprinkle them with grated Parmigiano Reggiano. Serve the gnudi hot.

Variants, origins and curiosities

Of Maremma origin, gnudi is one of the gastronomic symbols of the wonderful Tuscany region. You can add grated lemon zest to the dough to make them fresher and more suitable for the spring season. As for the toppings, in addition to the classic one with butter and sage, the gnudi can also be served on a mirror of fresh tomato sauce. Eat the freshly made gnudi or freeze them on floured trays and dip them still cold in the cooking water at the time of use.