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
June 6th - 1:00PM - 2:30 PM Pacific Time
Please be mindful of the time of the 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 & Preparation
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.
Gnudi
Serves 2
300 grams (1 1/2 cups) 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 the size of leaves
Drain and let cool for 10-20 minutes
200 grams (3/4 cup) ricotta cheese
1 medium egg
50-100 grams (1 cup) Parmesan cheese (save a small portion for topping)
100 grams (7/8 cup) flour, plus extra for dusting (gluten-free alternative: rice flour)
Nutmeg
Salt
Black pepper
Garlic (optional)
Sauce
Butter (4-5 tbsp)
Sage (fresh or dried)
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
General Steps
Prepare gnudi.
Prepare sauce.
Cook gnudi.
Assemble final gnudi dish!
More Classes from Gaia
Please see below for all class options by this chef, or email hello@thetablelesstraveled.com.