Please note that this is a private event. If it is your event, sign up using the link sent to your email address. If you would like to share this experience with your friend group, your employees, or your child’s classmates, email us at hello@thetablelesstraveled.com or click the button below.
Join Gaia from Florence to learn how to make gnudi, a typical Tuscan spinach & cheese dumpling. This is a great dish for vegetarians, and includes an option to use gluten free flour as well. We’ll enjoy these pillowy dumplings with a perfect butter sage sauce.
Class Details
April 8th - 12:30 PM - 2:00 PM Pacific Time
Please be mindful of the time of class you sign up for and your own time zone. After registration you will receive a link to the Zoom online meeting session we will use. At the beginning of the cooking class we will introduce the chef and start with some general information. For questions, please email hello@thetablelesstraveled.com.
Ingredients
The expectation is that you will have some common household ingredients like salt, pepper, seasonings, olive oil, etc. Here is a complete list of ingredients. If you do not have them, our chefs will do their best to suggest substitutions.
Note: Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Live in the Greater Seattle Area? Contact hello@voyagerstable.com and our friends will source ingredients for this recipe and deliver them to you (no contact) from small businesses at Pike Place Market. This includes purveyors like Don & Joe’s Meats, Frank’s Quality Produce, and Pike & Western Wine Merchant.
Outside of Seattle? Purchase online from our friends at DeLaurenti and dry goods and specialty imported ingredients can be shipped to your doorstep.
Gnudi
Serves 2
300 grams (10.5 oz) fresh spinach, pre-cooked
Boil enough water to cover the spinach, and add a pinch of salt
Add spinach and boil for 7-8 minutes, depending on size of leaves
Drain and let cool for 10-20 minutes
200 grams (7 oz) ricotta cheese
1 medium egg
50-100 grams (3.5 oz) Parmigiano-Reggiano cheese
100 grams (3.5 oz) flour (gluten-free alternative: rice flour)
Nutmeg
Salt
Black pepper
Garlic (optional)
Sauce
Option 1
Butter
Sage
Option 2
Passata
Onion
Carrots
Celery (if you already have it)
Mozzarella (if available) and grated cheese
Option 3
Besciamella sauce (if available)
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots and pans. Any additional equipment is listed here.
Knife or a "mezzaluna"
Strainer (optional)
Pot
Pan
Cutting board
Mixing bowl
More Classes from Gaia
Please see the main calendar of events for further class options by this chef, or email hello@thetablelesstraveled.com. Thank you and we can’t wait to see you soon!
Book a Private Experience
How do you party during social distancing? Virtually. We can arrange a private cooking session for groups who want to share the experience together. If you’re interested in looking into options for your friend group, your employees, or your child’s classmates, email us at hello@thetablelesstraveled.com or click the button below.