Chef Gianluca Deiana Abis: Gnudi Toscani
Prep. time: 10 minutes
Cook Time: 20 minutes Difficulty: 2 out of 5 Serve: 4
2 cups of spinach
1 cup of ricotta
1 tbsp of All-purpose flour
1 tbsp of Parmesan cheese
1 garlic clove
extra virgin olive oil qb
1 cup of tomato puree
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 the meantime take a pan, put a clove of garlic with a spoonful of oil and after a few minutes add tomato puré, salt and cook for 15 minutes.
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. Put the tomato sauce on the plate, gently lay the gnudi on top and serve.
Gnudi are an ancient recipe of Tuscan cuisine. They are called gnudi because they are "stripped" of the pasta, naked. They are nothing but the filling of the classic ravioli, ricotta and spinach. They are very difficult to find in supermarkets because they must be eaten freshly made. So, either you are lucky enough to savor them at the restaurant or you just have to prepare them. They are a real delicacy, a beautiful dish to look at and a delicate flavor. Dressed with tomato or sage and rosemary.