Gnudi

Here is our recipe from the slow cooking school.

This dish is really simple, the Tuscan invented it because of their lazy mood, they just use the content of tortello with ricotta and spinach instead of making also the pasta!

Here is what we need to make Gnudi.

  • Sheep Ricotta possibly from Pienza (we love to stay local). usually we buy directly from Pianporcino.

  • Boiled Organic spinach

  • breadcrumbs (made by old brown bread and olive oil toasted in a sauce pan or at the oven) - (1 coffee spoon per person)

  • Organic white flour (1 coffee spoon per person)

  • if you like to make it easier add 1 egg to make a better dough

Directions:

Dry the boiled spinach, and add it to the ricotta cheese. Add the four  and the egg than the  breadcrumb.

Mix well by hand (never use food processor) - Make small balls and leave them 30 minutes on a tray to relax.

Boiled them in salt water, a minute after they float they are ready.

bianca pinelli