Gnudi Pasta With Ricotta And Spinach - Cooking Vacations With The International Kitchen: Recipe Of The Month

Gnudi (Gnocchi with ricotta cheese and spinach with tomato)

October 2011

Gnocchi is one of the oldest recorded dishes in the world, and every region in Italy has various versions of the pasta dish. This ricotta cheese and spinach gnudi (gnocchi) recipe hails from the historical Castello del Nero in Chianti Classico, home to our newest exclusive program in Tuscany, A Five Star Indulgence. Learn more about this dish, along with many other traditionally-inspired Italian dishes, while pampering yourself at the castle’s ESPA-designed spa.

Please contact us for details on our new program A Five Star Indulgence or any of our wonderful programs in Tuscany!

Ingredients

Serves 4 people:

1 1/3 lb of spinach
Half-pound of white flour
7 oz of ricotta cheese
10 tbsp of Butter
4 oz of Parmesan cheese
1 onion
2 eggs
Salt, pepper, and nutmeg.

For the sauce:
Fresh tomato sauce
Basil
Slivers of Pecorino cheese

Directions

1. Knead together the finely cut spinach, ricotta, flour, grated Parmesan, butter, finely chopped onions, eggs, salt, pepper, and nutmeg.
2. Out of the kneaded mixture, form the gnocchi and put to boil in 6-8 quarts of water.
3. On a plate, arrange a bed of the tomato sauce decorated with some basil.
4. Once the gnocchi is done, place it on top of the tomato sauce.
5. Finish the dish by topping it with some shavings of Pecorino cheese. Let the cheese melt slightly and then serve.