Gnocchi Gnudi from Tuscany: they are easy but delicious and therefore the perfect dish to prepare when you have little time but you want to enjoy it!
Today I do have not much time to cook because I have: to print new menus for CuocheinVacanza Private Dinners, to answer a lot of emails from travelers who will be in Tuscany in Summer, and ask me for information on Cooking Classes in Tuscany, to make a dozen phone calls … furthermore it’s finally done the gate at my Brick’n mortar place, the cooking school near Lucca: Dolce Vita Cooking School and B&B.
Simple, Fast, and delicious
I am preparing the menu for an exam about the chef world, ideas, ideas, and even a little ‘fear. The days go by fast and the tests and experiments on what to bring on that fateful table … well, just do not seem to end.
Anyway, I’m not sure I get anxious, cooking is my passion, it’s what makes me feel good, and I keep this in mind, from when I wake up in the morning when I close my eyes and fantasize about what to prepare the next day.
Well, today I’m going to prepare a dish belonging to cucina povera Toscana: a simple one, and maybe not just so beautiful to look at, but for flavor and aroma, it has nothing to envy a first-course gourmet.
Cucina Povera meaning
So guys let’s enjoy this easy cooking dish, fast, tasty and delicate at the same time. Let’s enjoy this dish that requires a very limited budget, but that fills your mouth with the sweetness of the ricotta and melts slow and soft with the taste of the parmesan cheese and the smell of sage.
It’s prepared in record time… the same as it takes to “clean up” the pot.
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Gnocchi Gnudi from Tuscany
Recipe by Erika Elia
Prep time: 30 minutes
Cook time: 3 minutes
Total time: 33 minutes
- 300 gr (10 oz; 1 1/4 US cup) spinach
- 210 gr (1 US cup) fresh ricotta cheese
- 60 gr (3 tbsp all-purpose flour + 2 tbsp to sprinkle over the “gnudi”)
- 1 egg
- 60g (3 tbsp) parmigiano reggiano cheese grated
- 60 gr (2,12 oz) melted butter
- 1 pinch nutmeg
- 8 leaves sage
- 1 pinch salt
- 1 pinch pepper
- Put the ricotta in a colander to drain for a few hours (or overnight) in the refrigerator.
- Boil the spinach in salted water. Drain, squeeze and chop them. Instead of boiling, you can cook them directly in a pan, to avoid the water excess.
- Let them cool.
- Mix the ricotta cheese with flour, parmesan cheese, and nutmeg.
- Pour in the egg and mix well
- Add the spinach and mix together. Add salt and taste.
- Boil salted water in a pot.
- Form with your hands some small balls or some quenelles using 2 tablespoons. These ones are the most difficult.
- Melt the butter in a pan with the sage leaves.
- Put some parchment paper over a tray and sprinkle some flour over the paper.
- Gently set the Gnocchi Gnudi over the paper and sprinkle again with some flour.
- Boil the Gnocchi Gnudi in boiling water for about 2 minutes. Just come to the surface they are ready.
- Drizzle with melted butter and sage and sprinkle generously with Parmesan cheese.