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.
“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.
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Gnudi di Ricotta e Spinacci
(Gnocchi with Ricotta Cheese and Spinach)
Prep time: 15 minutes
Cook time: 4 minutes
Cook method: Boil
- 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.
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:
- Ancient grain pasta from Living the Real Tuscan Dream
- Artichoke-Stuffed Ravioli from A Classic Tuscan Table
- Gnudi of Ricotta with Seasonal Vegetables from Cooking under the Tuscan Sun
By Peg Kern
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