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Spinach & Ricotta Gnudi
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Spinach & Ricotta Gnudi

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If you love spinach and ricotta, you’ll love this pasta without the pasta from Tuscany! Served in a delicious butter, sage and lemon sauce they are light, comforting and delicious. They can also be served in a simple tomato sauce. Before cooking them, keep them in the fridge on a bed of semolina for at least 1 hour so they hold their shape well when cooking. You can also make them in advance as they keep well in the fridge for a few days.

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24 Comments

  1. @roguenrawwellness7682

    I miss this dish. I actually developed a dairy allergy. The same one my Nonno had. I wonder if I could do it with my tofu ricotta? Yes I am a Sicilian American girl asking such a blasphemous question, but we all miss what our Nonna made.

  11. @GwynEllisHughes

    I had these from the landlady (Nona Gia) when I was on a scholarship in Firenze! I loved them. But Nona Gia would use nettles along with the spinach.

    Thanks so much for bringing back a very happy memory of my time in Florence. Ciao! 😊

  18. @nochnfux

    This is probably the best short I have watched in weeks if not months.
    Firstly a wonderful chilled presentation.
    Secondly a recipe I've nerver seen before.
    Third I love sage and butter.
    Fourth I like that you can prepare the gnudi and just finish them when your guests arrive.
    Thank you ❤

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