Eat the Season: The Gnudi from Tuscany

Directions

1. Prior to steaming, always wash your spinach. Then cook the spinach in the steamer. Alternatively, heat a little olive oil in a saucepan, then add the spinach. Stir until the leaves are wilted and soft. Set aside to cool. Then squeeze out as much of the liquid as you can with your hands. If the ricotta is watery, put it in a sieve and leave to drain. Put the spinach in a bowl with the drained ricotta, egg and grated parmesan. Add salt to taste and mix well. Roll the Gnudi between the palms of your hands until you obtain a walnut-size round shape. If they are too sticky, wet your hands before shaping the Gnudi. On a wide non-stick pan, melt the butter over medium heat and add the sage leaves. Let them infuse a few minutes, until the butter becomes perfumed but not brown. Bring a big pot of water to a boil. When it is boiling add salt and cook the Gnudi a few at a time (5-8). Once they rise to the surface, let cook for a couple more minutes. Then, transfer them with a slotted spoon to the pan containing the butter and sage leaves. Turn the heat on and cook for a couple of minutes, shaking the pan slightly to butter carefully the Gnudi. Serve them immediately, drizzling with parmesan cheese.
2. Alternatively you can season the Gnudi with fresh tomato sauce, extra virgin olive oil and fresh cherry tomatoes. Tips: We recommend pairing this delicate Tuscan dish with a delicate wine that does not contrast the fine flavour of Gnudi such as a Vernaccia di San Gimignano.