The warm weather is finally starting to make itself felt, and with it we increasingly want light and tasty dishes!

A few days ago at the market one of my trusted farmers brought some very fresh sheep ricotta and I had no doubts, I want to make Gnudi !

So I looked for some fresh spinach (it's a bit late in the season but you can still find it), some parmesan, and for the other ingredients I knew we had them in stock!

Gnudi Toscani are one of the hidden gems of Italian cuisine, a simple dish but rich in tradition and flavor. This curious name, "gnudi", comes from the Tuscan dialect and means "naked", a reference to their similarity to the filling of ravioli without the pasta that surrounds them. This recipe is perfect for those who love rustic and authentic cuisine, with fresh ingredients and genuine flavors.

Ingredients for Tuscan Gnudi

Let's see now how to make gnudi, for 4 people you will need the following ingredients:

• 500 g of fresh sheep ricotta
• 100 g fresh spinach
• 50 g grated parmesan cheese
• 1 egg (on our shop you can find free range organic eggs )
• 100 g of 00 flour
• Nutmeg to taste
• Salt to taste
• Pepper to taste
• Butter to taste
• Fresh sage leaves

Preparing the Gnudi

1. Preparing the Spinach : Clean the spinach, removing any hard stems and washing them thoroughly under running water. Cook them in a pan with very little water for about 5-7 minutes, until they are well wilted. Drain them and squeeze them well to eliminate excess water. Chop them finely with a knife.

2. Ricotta Preparation : The ricotta must be very dry to obtain compact gnudi. If necessary, let it drain in a colander for a few hours before using it.

3. Mixing the Ingredients : In a large bowl, combine the ricotta, chopped spinach, grated parmesan, egg, a pinch of nutmeg, salt and pepper. Mix well until smooth.

4. Gnudi Formation : With lightly floured hands, take small portions of dough and form walnut-sized balls. Dredge in flour, shaking off excess. Arrange on a lightly floured tray.

5. Cooking : Bring a pot of salted water to the boil. Cook the gnudi in small quantities to prevent them from sticking together. When they float to the surface, they are ready. Drain them gently with a slotted spoon.

6. Dressing : In a pan, melt a generous amount of butter with a few sage leaves. Let the butter flavor for a few minutes. Add the gnudi and sauté them gently for a few minutes, until they are well coated in the aromatic butter.

Tips for a Perfect Recipe

• Ricotta : It is essential that the ricotta is very dry. If it is too moist, the gnudi risk falling apart during cooking. If necessary, let it drain in the refrigerator overnight.
• Flour : Use flour sparingly. Too much flour in the dough can make the gnudi tough. Dredge them in flour just enough to form a light crust on the outside.
• Nutmeg : Don't overdo the nutmeg. A light grating is enough to enhance the flavor of the ingredients without overpowering it.

Variation and Pairings

Tuscan gnudi can be customized in a variety of ways. You can add grated lemon zest to the dough for a touch of freshness or replace the spinach with other leafy greens, such as chard. For a richer touch, you can add grated pecorino cheese along with the parmesan.

If you want to give your gnudi a more rustic and authentic flavor, and a more full-bodied consistency, we recommend using type 0 soft wheat flour . We also recommend using this flour if the ricotta is slightly more moist.

We also recommend that you choose small organic producers for your ingredients, which in addition to giving a more authentic flavor to your dish, will make it more genuine and you will support small local traditions.

Gnudi pair perfectly with a Tuscan white wine, such as Vermentino. We paired it with Punto di Vista, an IGT from the organic farm Podere la Chiesa in Terricciola (Pi) that with its freshness and minerality balances the creaminess of the dish.

Serve them as a first course for a Sunday lunch or as a main course for a special dinner, accompanied by a simple green salad.

Gnudi with tomato sauce

A very well-known variant of gnudi is the one with tomato sauce.

The procedure for the gnudi is identical to the previous one, and the sauce is also very simple:

In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute, being careful not to burn it.

Add the tomato puree (preferably organic ) or crushed peeled tomatoes to the pan. Mix well adding salt and pepper to taste. and let it cook on low heat for about 20-30 minutes, stirring occasionally until it becomes thick.

When cooking is almost complete, add a few chopped fresh basil leaves.

At this point all you need to do is add the gnudi and sauté them in a pan for a few minutes.

Conclusion

Preparing Tuscan gnudi is an experience that takes you back to the roots of Italian cuisine, made of simple ingredients and traditional techniques. This dish is a true tribute to Tuscan culinary culture, capable of bringing all the flavor and warmth of its land to the table. Try this recipe and let yourself be won over by its simplicity and goodness.

For those who want to immerse themselves in the Italian culinary tradition, Tuscan gnudi are an ideal starting point. With a few ingredients and a little attention, it is possible to create a dish that not only delights the palate, but also tells a story of authenticity and love for good food.