Gnudi (Gnocchi with Ricotta Cheese and Spinach) from a Tuscan Culinary Tour

June 24, 2020  |  By Peg Kern
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Gnudi (Gnocchi with Ricotta Cheese and Spinach) from a Tuscan Culinary Tour

Spinach ready for a cooking class.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 Chianti Classico region. You can Cook in the Heart of Chianti on one of our favorite Italy culinary tours, and learn all about Tuscan pastas.

Learn more about traditional Tuscan dishes.

“Gnudi” literally means “nude,” and I’ve read it’s because this type of gnocchi, usually made with spinach and ricotta, although sometimes with just ricotta, are like “nude” ravioli pastas – the filling without the casing, as it were! They are light and delicate, and perfect when paired with a simple tomato sauce or just butter and parmesan.

Please contact us for details on any of our wonderful cooking vacations in Tuscany!

Gnudi di Ricotta e Spinacci

(Gnocchi with Ricotta Cheese and Spinach)

Serves: 4A tasty plate of spinach and ricotta gnudi from a Tuscany cooking vacation.
Prep time: 15 minutes
Cook time: 4 minutes
Cook method: Boil

Ingredients

  • 1 1/3 lb of spinach, cooked and well drained
  • 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.

Learn about Chianti wines, and book our Antinori’s Noble Tuscany wine and food tour.

Tomatoes on the vine in ItalyInstructions

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 with 2 spoons 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, which only takes a couple of minutes, place it on top of a simple tomato sauce.
5. Finish the dish by topping it with shavings of Pecorino cheese. Let the cheese melt slightly and then serve.

Try more Tuscan pasta recipes, including:View from the Fonte de Medici estate on your culinary vacation in Tuscany

By Peg Kern

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