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Chef Gianluca Deiana Abis: Gnudi Burro e Salvia/ Gnudi with Butter and Sage

Prep. time: 30 minutes

Cook Time: 10 minutes Difficulty: 1 out of 5 Serve: 4


2 cups of spinach

1 cup of ricotta

1 egg

1 tbsp of All-purpose flour

1 tbsp of Parmesan cheese

Nutmeg qb

Salt qb

Pepper qb

1 garlic clove

extra virgin olive oil qb

For dressing:

1/4 cup of Butter 1 sprig of Sage Salt up to a pinch Black pepper 1 pinch


In a large pot, flavor a clove of garlic with two tablespoons of oil and after a few minutes add the washed spinach, clean with a glass of water and cook over medium heat for 10 minutes, as soon as they are cooked, squeeze them well and let them cool.

In a bowl put the cooled spinach, ricotta, egg, flour, parmesan, nutmeg, salt, pepper and mix well.

Wet your hands, take some dough and form small balls, pass them in the flour and set them aside

as soon as the water boils gently throw the gnudi and remove them as soon as they come to the surface, it will take about 2 minutes. In a large pan, melt the butter over low heat with the sage. Transfer Gnudi directly to the pan. In this phase you must be delicate: briefly flavor the gnudi without turning them, just rotating the pan. Serve your gnudi and enjoy them still hot.

Chef tips:

Gnudi should be eaten preferably just made. Already formed and raw they can be kept in the fridge covered for up to 12 hours. They can be frozen for about 1 month and boiled still frozen.

#Gnudi #gnudiToscani #ricottaandspinach #italiantraditions #chefgianlucadeianaabis #Italy

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