During our last Florence tour, we made these gnudi (naked spinach dumplings) and shared them at Novella and Paolo’s vineyard in the Tuscan hills . These are delicate, delicious and nutritious, great for the whole family and special enough for any birthday party and if you close your eyes you may just taste a morsel of Tuscany.
For 6/8 people
500gm of fresh ricotta
800gm fresh spinach
80-100gm of Parmigiano
pinch of salt
Put the fresh spinach in a pot and steam, then set aside in a colander to drain (the longer the better -it can be done the night before).
Put the ricotta in another colander to drain as well (the longer the better - it can be done the night before).
Chop the spinach finely with a knife, add the ricotta, parmigiano, salt and the nutmeg. Add the eggs and mix well (you can use your hands, we do!)
If it all looks too soft, add a bit of flour to hold everything together. But not too much or they'll go hard.
Put a big pot of water on to boil and once the water is boiling add salt. At this point roll the dumplings through a floured surface and put a few at a time into the boiling water. Once they surface, let them cook for 20 seconds then pull out and put aside. Keep doing this until you have cooked all of your gnudi. They can then be eaten with a bit of parmigiano or in a previously made tomato sauce.