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TN&M in the Kitchen: Gnudi

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Tuscan food is one of Italy’s best regional cuisines. Originating from Cucina Povera (poor cooking), Tuscan cuisine is now celebrated all over the world for its simplicity and quality. From Bistecca alla Fiorentina to Pappa al Pomodoro, discover 10 traditional dishes you must eat when in Tuscany.



Gnudi  

Serves 4 - Cook in 45 minutes

Ingredients

- 500g fresh spinach
- 350g ricotta

- 100g grated parmesan

- 2 eggs
- 2 tablespoons flour, plus extra for dredging
- Salt and pepper
- Ground nutmeg

Preparation

Step 1

While you wash the spinach, place a pot of water on the stove. Bring to boil, add a handful of cooking salt, and the spinach. Once cooked, drain and squeeze the spinach making sure to remove any excess liquid. Place the spinach aside or if you prefer more flavour, saute in a frying pan with olive oil and garlic.



Step 2

Finely chop the spinach, and stir in a medium bowl with the ricotta, parmesan, two eggs, flour, salt, pepper and ground nutmeg (optional).  Using a spoon, scoop out portions of the mix (about the size of a walnut) and, using damp hands, roll smooth and round balls. Dredge in flour, tapping off any excess flour and place on a floured surface. Set aside in a cool place covered with cling wrap until ready to cook, or refrigerate up to 24 hours.



Step 3

Serve warm with a generous drizzle of extra-virgin olive oil, and top with a basil leaf or two.  Buon Appetito!




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