Gnudi profumati agli odori dell’orto (vegetable dumplings)

Typical first course from Central Italy, considered a lean dish because of the absence of meat products.
40 min
0 People
40 min
INGREDIENTS for 0 people
  • 1 ¼ lb spinach , fresh
  • ⅝ lb ricotta cheese , fresh
  • 1 ½ oz Parmigiano Reggiano cheese
  • 1 ¼ oz egg yolks
  • 7 oz all-purpose flour
  • 2 oz potato starch
  • nutmeg to taste
  • tomato sauce to taste
  • 2 oz butter
  • ⅜ oz sage

Step 1

Cook the spinach in a small amount of boiling salted water, drain it and cool thoroughly. Wring it out and then chop it up.

Step 2

On a work top, add all the other ingredients to the spinach purée, and mix everything together thoroughly and rapidly. The resulting combination must be homogeneous and soft.

Step 3

Leave the mixture to rest for a short while on a well-floured board.

Step 4

With the aid of a pastry bag with a smooth nozzle, form some strings of paste and cut these into 1.2 inches long pieces.

Step 5

Cook the “gnudi” in abundant salted water, and when they rise to the surface, drain them.

Step 6

In a large pan, brown the butter with the sage leaves. Lay the “gnudi” gently in the pan and toss them with the cheese.

Step 7

Arrange the “gnudi” on the serving dish, and decorate with fresh tomato sauce and some basil leaves.

First courses
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