Authentic Tuscan Gnudi (Ricotta and Spinach Dumplings with Brown Butter & Sage)
Delicate, cloud-like naked ravioli dumplings made of sweet sheep’s milk ricotta, wilted spinach, and Parmigiano-Reggiano, gently poached and tossed in nutty hazelnut-brown butter and crisp sage.
History & Origins
Tuscany’s Famous ‘Naked’ Ravioli
Named after the Tuscan word for ‘naked’ (gnudi), these ethereal dumplings represent ravioli filling completely stripped of its pasta pasta dough casing, rolled in coarse semolina flour to create a tender, micro-thin skin.
Ingredients
Ricotta Gnudi Base
- •16 oz Whole-milk sheep or cow ricotta, drained overnight in cheesecloth
- •10 oz Fresh baby spinach, blanched, squeezed bone-dry, and finely minced
- •1 cup Parmigiano-Reggiano, freshly grated on a microplane
- •1 large Egg plus 1 egg yolk, lightly beaten
- •1/4 tsp Freshly grated whole nutmeg and sea salt
- •1.5 cups Coarse semolina flour for dredging and curing
Finishing, Garnishes & Chef’s Additions
- •6 tbsp Unsalted European butter
- •12 whole Fresh sage leaves, crisped in sizzling brown butter
- •1/3 cup Shaved Parmigiano-Reggiano for finishing
- •1 pinch Freshly ground black peppercorn
Step-by-Step Instructions
PREPARATION & METHOD
Mix well-drained dry ricotta with minced squeezed spinach, grated Parmesan, egg, egg yolk, nutmeg, and salt until gently combined. Do not overwork.
Scoop 1-inch balls of ricotta mixture directly into a bed of semolina flour on a sheet pan. Gently roll to coat entirely in semolina, forming a delicate protective shell.
Gently drop gnudi into a wide pot of salted, softly simmering water (not a rolling boil). Cook for 3-4 minutes until they float to the surface, then remove with a slotted spoon.
Melt European butter in a wide skillet until frothy and nutty golden-brown. Fry sage leaves until crisp. Transfer gnudi into the butter with 2 tbsp pasta water, spooning gently over top.
Beverage Pairing
Tuscan Vernaccia di San Gimignano / Light Chianti Classico
A crisp, crisp white Vernaccia provides almond notes and brisk acidity that balances luxurious rich butter and sweet whole ricotta.
Culinary Science Insight
Semolina Dehydration Shell Formation
Semolina grains draw moisture from the outer perimeter of the wet ricotta ball, forming a microscopically thin gluten casing that holds the dumpling intact during poaching without adding density.