From Carla La Contessina's kitchen in Italy. 
Traditional Gnudi
Today, it’s raining!?!
No, not meatballs, but GNUDI!!!
Have you ever tried them?
They’re a classic dish from the Maremma region of Tuscany, and in the local dialect, “gnudi” literally means “naked”: they are... the filling of Maremma tortelli, shaped into large dumplings, then boiled in lightly salted water and served with butter and sage... and a sprinkle of sweet Altino pepper flakes!
Traditional Gnudi
Today, it’s raining!?!
No, not meatballs, but GNUDI!!!
Have you ever tried them?
They’re a classic dish from the Maremma region of Tuscany, and in the local dialect, “gnudi” literally means “naked”: they are... the filling of Maremma tortelli, shaped into large dumplings, then boiled in lightly salted water and served with butter and sage... and a sprinkle of sweet Altino pepper flakes!
Open in Cookpad AppSteps
- 1
Boil the spinach in salted water, then drain and squeeze out as much water as possible. Set aside. Bring a pot of salted water to a boil for cooking the gnudi.
- 2
Chop the spinach and place it in a bowl. Add the ricotta, Parmesan, eggs, flour, salt, pepper, and a grating of nutmeg.
- 3
Mix everything together. Using a spoon, shape the mixture into balls with a slightly elongated shape. Coat them lightly with flour, then drop them into the boiling salted water. When they float to the surface, they’re ready to be served. Top with butter, sage, and Parmesan.
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