Gnudi Toscani

Gnudi di ricotta di pecora e spinaci in burro e salvia

Gnudi Toscani

By Master Chef Gianluca Deiana Abis

History

Gnudi (which means "naked" in Tuscan dialect) are a traditional dish from Tuscany, similar to gnocchi but made without flour. These delicate ricotta and spinach dumplings are essentially the filling of ravioli senza pasta, highlighting the purity of their ingredients. Light, pillowy, and full of flavor, they are a rustic yet elegant dish that embodies la cucina povera of Tuscany.

Ingredients (Serves 4)

For the Gnudi:

• 400g fresh ricotta (preferably sheep’s milk)

• 200g spinach, cooked, drained, and finely chopped

• 50g Parmigiano Reggiano, grated

• 1 egg

• 1 egg yolk

• 2 tbsp semolina flour (plus extra for coating)

• ¼ tsp nutmeg

• Salt & black pepper to taste

For the Sauce: (Traditional Butter & Sage or Pomodoro Toscano)

Option 1: Burro e Salvia (Butter & Sage)

• 50g unsalted butter

• 8-10 fresh sage leaves

Option 2: Pomodoro Toscano (Tomato Sauce)

• 500g San Marzano tomatoes, peeled

• 1 garlic clove, crushed

• 2 tbsp extra virgin olive oil

• Salt & pepper to taste

Instructions

Step 1: Prepare the Gnudi Mixture

1. Drain the ricotta well, pressing out excess moisture with a cheesecloth.

2. In a large bowl, combine the ricotta, finely chopped spinach, Parmigiano Reggiano, egg, and egg yolk.

3. Season with nutmeg, salt, and black pepper, then mix gently.

4. Add semolina flour, folding it in carefully to avoid overworking the mixture.

Step 2: Shape the Gnudi

5. Lightly flour a tray with semolina.

6. Using a spoon, scoop small portions of the mixture and roll gently into walnut-sized balls.

7. Coat them lightly in semolina and let them rest for 30 minutes—this helps form a delicate outer layer.

Step 3: Cook the Gnudi

8. Bring a large pot of salted water to a gentle simmer (not a rolling boil).

9. Drop in the gnudi in small batches. When they float to the surface (about 2-3 minutes), remove them with a slotted spoon.

Step 4: Prepare the Sauce

For Burro e Salvia:10. Melt the butter in a pan over low heat and add the sage leaves, allowing them to crisp.11. Toss the gnudi in the butter sauce for a few seconds before serving.

For Pomodoro Toscano:10. Heat olive oil in a pan, add garlic, and let it infuse before adding the San Marzano tomatoes.11. Simmer for 15 minutes, then season and blend slightly for a smoother consistency.12. Serve the gnudi with the tomato sauce and a sprinkle of Parmigiano Reggiano.

Gnudi di ricotta e spinaci al pomodoro fresco

Wine Pairing 🍷

A Vermentino di Toscana (white) complements the light, creamy texture of gnudi, while a Chianti Classico (red) pairs beautifully if served with tomato sauce.

Chef Tip

For the best texture, let the gnudi rest in the fridge overnight before cooking—this helps firm them up slightly while keeping them light and airy.

A classic Tuscan dish, simple yet refined, bringing out the essence of ricotta and spinach in the purest way. Buon appetito! 🇮🇹✨