Ricotta and spinach dumplings with butter and sage
Tuscan cuisine – Ricotta and spinach dumplings with butter and sage has a lot of traditional recipes. History, people and a respect for tradition has made most of them to become very popular today: bistecca alla fiorentina, lampredotto and cecina are few examples.
But few recipes made in Tuscany are known like the “Gnudi con ricotta e spinaci“. I think it’s because of their concept: they are some sort of ravioli filling, without the ravioli. And they are delicious!
Here’s the traditional recipe. Enjoy!
• 400 g ricotta
• 500 g spinach with the thick part of the stalk removed
• 2 eggs
• 3 tbs flour
• a pinch of nutmeg
• a pinch of salt
• a pinch of ground lack pepper
• 4 tbs grated parmesan cheese
• 8 sage leaves
• 100 g butter
Preparation Wash the spinach twice nicely, place it in a pot with the lid on and cook it until its volume is reduced. After it cools down, wring it out and chop it finely. Then mix the spinach with the ricotta cheese, eggs, flour, parmesan cheese, salt, pepper and nutmeg until you obtain a smooth mixture. Add little more flour if the mixture is too wet.Flour your hands. Make balls a bit larger than the size of a walnut with the mixture. Make balls a bit larger than the size of a walnut with the mixture. Cook few gnudi at a time in plenty of boiling salted water. When they float to the surface of the water, allow them to boil for another 2 minutes, then gently catch them with a strainer and put them on a serving dish. Melt the butter with the sage without cooking the butter, adding a little water to prevent from burning. Dash the gnudi with the butter and sage sauce, sprinkle with extra parmesan cheese and serve.