Searching for your villa
Search live availability

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.


Serves 4 - Cook in 45 minutes


- 500g fresh spinach
- 350g ricotta

- 100g grated parmesan

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


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!

Can we help?

Please let us know your needs and requirements and a member of our experienced sales or concierge team will get back to you immediately.

Call us at +44 207 684 8884

> Send us an enquiry

> Send us an E-mail