Gnudi

“Gnudi” are a very traditional Tuscan dish, also known as “malfatti”. They are soft and delicate balls made mainly of ricotta and spinach, typically served with butter and sage or with a tomato sauce. Here is how to prepare them:

Ingredients

• 500 g of fresh ricotta
• 200 g of spinach (already cleaned)
• 2 large eggs
• 100 g of grated Parmigiano-Reggiano
• Nutmeg, grated as needed
• Salt and pepper as needed
• Flour, for processing

Preparation

1. Boil the spinach in slightly salted water, squeeze it well to remove all the water and finely chop it.
2. In a bowl, combine the well-drained ricotta, chopped spinach, eggs, Parmigiano-Reggiano, a grating of nutmeg, salt, and pepper. Mix until a homogeneous mixture is obtained.
3. Form small balls (about the size of a walnut) with the mixture, roll them in flour and shake to remove the excess.
4. Cook the gnudi in abundant boiling salted water, lowering them gently into the water. When they rise to the surface, they are ready (it will take about 2-4 minutes).
5. Drain them with a slotted spoon and season to taste, traditionally with melted butter and sage leaves or with a simple tomato sauce.

Gnudi are perfect for a special lunch or a dinner that wants to bring a piece of Tuscany to the table. Depending on preferences, the filling can be varied, for example by replacing the spinach with chard or adding different aromatic herbs. For an extra touch, they can also be sprinkled with grated cheese when serving.