Gnudi with Butter & Sage Sauce
Sunday, March 20th
10:00 AM - 11:30 AM Pacific Time
Join Gaia from Tuscany and learn how to make gundi — adorable Tuscan dumplings made of spinach and ricotta. These pillow-y, dumpling-shaped pasta are finished with a simple, yet aromatic butter and sage sauce. This dish is naturally vegetarian, but can also be made vegan and gluten-free!
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:
Boil the raw spinach with enough water to cover the spinach and 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 (10 ounces) raw spinach, cooked before class (see preparation notes above)
200 grams (3/4 cup) ricotta cheese
Replace with drained and blended extra-firm tofu for vegan/dairy-free
1 medium egg
Replace with vegan egg replacer for vegan
50 grams (1/3 cup) grated Parmesan cheese, plus extra for topping
Replace with vegan parmesan for vegan/dairy-free
50 grams (1/3 cup) flour, plus extra for dusting
Replace with rice flour for gluten-free
Nutmeg
Salt
Black pepper
Optional: 1-2 cloves garlic
Sauce
4-5 tablespoons of butter
Replace with extra virgen olive oil or margarine for vegan/dairy-free
6-7 fresh sage leaves, or 1 teaspoon dried
Equipment
Certain commonly used kitchen tools may not be listed here such as cutlery, dishes, etc.
Knife or a "mezzaluna"
Strainer (optional)
Pot
Pan
Cutting board
Mixing bowl
Optional: parchment paper
General Steps
Prepare gnudi.
Prepare sauce.
Cook gnudi and top with sauce.
Buon appetito!
Check out more classes with Gaia in Tuscany!
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