Gnudi with Butter & Sage Sauce
Saturday, March 13th
12:00 PM - 1:30 PM Pacific Time
Join Gaia from Tuscany and learn how to make gnudi — adorable Tuscan dumplings made of spinach and ricotta. These pillowy dumpling shaped pasta are finished with a simple, yet aromatic butter and sage sauce.
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.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Precook the spinach. Boil enough water to cover the spinach and add a pinch of salt. Boil for 7-8 minutes or until fully cooked. Drain completely and let cool for 10-12 minutes. Be sure to completely squeeze out all the water in the spinach before using.
Gnudi
Serves 2
300 grams (1 1/2 cups) pre-cooked spinach (see preparation notes above)
200 grams (3/4 cup) ricotta cheese
1 medium egg
50 grams (1/3 cup) Parmesan cheese (plus extra for topping at end)
50 grams (1/3 cup) flour plus extra for dusting (substitute rice flour for a gluten-free option)
Nutmeg
Salt
Black pepper
Garlic (optional)
Sauce
4-5 tablespoons of butter
Sage (fresh or dried)
Equipment
Knife or a "mezzaluna"
Strainer (optional)
Pot
Pan
Cutting board
Mixing bowl
General Steps
Prepare gnudi.
Prepare sauce.
Cook gnudi.
Assemble the final dish!