Eat The Season: The Gnudi From Tuscany

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   ["Prior to steaming, always wash your spinach. Then cook the spinach in the steamer.

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   Alternatively, heat a little olive oil in a saucepan, then add the spinach. Stir until the leaves are wilted and soft.

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   Set aside to cool. Then squeeze out as much of the liquid as you can with your hands.

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   If the ricotta is watery, put it in a sieve and leave to drain. Put the spinach in a bowl with the drained ricotta, egg and grated parmesan. Add salt to taste and mix well.

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   Roll the Gnudi between the palms of your hands until you obtain a walnut-size round shape. If they are too sticky, wet your hands before shaping the Gnudi.

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   On a wide non-stick pan, melt the butter over medium heat and add the sage leaves. Let them infuse a few minutes, until the butter becomes perfumed but not brown.

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   Bring a big pot of water to a boil. When it is boiling add salt and cook the Gnudi a few at a time (5-8). Once they rise to the surface, let cook for a couple more minutes. Then, transfer them with a slotted spoon to the pan containing the butter and sage leaves.

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   Turn the heat on and cook for a couple of minutes, shaking the pan slightly to butter carefully the Gnudi.

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   Serve them immediately, drizzling with parmesan cheese.", "Alternatively you can season the Gnudi with fresh tomato sauce, extra virgin olive oil and fresh cherry tomatoes.

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    Tips: We recommend pairing this delicate Tuscan dish with a delicate wine that does not contrast the fine flavour of Gnudi such as a Vernaccia di San Gimignano."]

* Per serving · 4 servings · Values may vary.