Gnudi

Gnudi are delicate Tuscan dumplings made primarily with ricotta and spinach. Their name means “naked” in the Tuscan dialect, referring to the fact that they resemble the filling of ravioli without the pasta surrounding it. Soft and light in texture, these dumplings are gently cooked and finished in a rich brown butter and sage sauce. The nutty butter, fragrant sage and Parmesan beautifully complement the mild and creamy ricotta filling.

Suggested by Chef Sabyasachi Gorai

Serves

4 portions

Preparation Time

30 minutes

Resting Time

30 minutes

INGREDIENTS

300 g ricotta
150 g spinach
70 g Parmesan
40 g egg yolk
50 g Italian type 00 flour 
1 g nutmeg
6 g salt
2 g black pepper
100 g butter
15 g sage leaves

METHOD

Blanch the spinach in boiling water, then drain it thoroughly and squeeze out as much excess moisture as possible. Finely chop the spinach and transfer it to a large bowl.

Add the ricotta, Parmesan and egg yolk, then season with salt, black pepper and nutmeg. Add the Italian type 00 flour and gently mix everything together until well combined.

Shape the mixture into small dumplings and place them on a tray. Chill for 30 minutes to allow them to firm up.

Bring a large pan of salted water to a gentle simmer and carefully add the gnudi. Cook them until they rise to the surface.

Meanwhile, melt the butter in a large pan and add the sage leaves. Allow the butter to cook until lightly golden and fragrant.

Transfer the cooked gnudi directly into the brown butter and gently toss them to coat. Finish with freshly grated Parmesan and serve immediately.