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.
Gnudi
2 servings
Gnudi
300 grams (approximately 6 cups) raw spinach, cooked before class (see Before Class Steps for how to prepare)
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
Extra virgin olive oil
Optional: 1-2 cloves garlic
Sauce
4-5 tablespoons butter
Replace with extra virgen olive oil or margarine for vegan/dairy-free
6-7 fresh sage leaves, or 1 teaspoon dried
Before Class Steps
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. You should end up with about 1 1/2 cups cooked spinach.
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.
Knife or a "mezzaluna"
Strainer (optional)
Pot
Pan
Cutting board
Mixing bowl
Optional: parchment paper
Get to know Gaia
Typically when we see our friend Gaia on our Heart of Italy Tour, we spend our time together traipsing through the narrow side streets of her hometown, Florence, and weaving in and out of back-alley artisan shops and hole-in-the wall eateries. Now we can join Gaia as she leads us through many Italian recipes! Read more about Gaia’s story!
Check out more classes with Gaia in Italy!
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