share on

the gnudi




Ricotta cheese

300 grams


250 grams


2 unit

Grated Parmesan cheese

3 spoons

Fresh sage

8 leafs

Shelled walnuts

10 grams


to taste

Type 00 wheat flour

3 spoons

Iodized salt

to taste


3 knobs

first courses from Italy

the gnudi

the gnudi

vegetarian with gluten with eggs with lactose with nuts high in calcium high in potassium high in phosphorus

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

the gnudi

When I was young at the home of a Florentine family I tasted the delicious balls of ricotta and spinach. And over time, every so often that delicious dish which did not know the name, he reappeared to mind. Until I found it, I try and ... are good, very good, just as I remembered them! A dish to be repeated and advice

the gnudi step 1

step 1

Wash and dry the spinach, cut for the knife and ponili together the ricotta in a bowl. Add the eggs, the cheese and mix well.

the gnudi step 2

step 2

To give body, combine the breadcrumbs little at a time, stirring the amount depends on the ricotta, verifying the consistency and moisture.

the gnudi step 3

step 3

Season with salt and pepper and let rest in the refrigerator, sealing the bowl with plastic wrap. Shape the gnudi, giving it the shape of quenelle with 2 tablespoons moistened.

the gnudi step 4

step 4

I passed them very lightly and quickly in the flour to compact further and prevent it from breaking during cooking.

the gnudi step 5

step 5

Heat a large saucepan with lightly salted water and tuffaci the gnudi.

the gnudi step 6

step 6

Let them cook for 3 minutes at simmering point and just take the body drains directly into a pan with the melted butter and sage. Before serving, add the chopped nuts directly into the pot.

Loading pic