INGREDIENTS

  • 1 pound fresh baby spinach
  • 1 cup freshly grated Pecorino Toscano
  • ¾ cup strained ricotta
  • 2 eggs, lightly beaten
  • ¾ cup fine semolina flour, plus more for dusting
  • Pinch of nutmeg
  • 4 tablespoons butter
  • 12 sage leaves, chiffonade

GUIDE / INSTRUCTIONS

For the Tuscan Gnudi in Sage Brown Butter Recipe
  • In a large sauté pan over low heat, wilt the spinach until softened, about 2 minutes. Let cool and then mince.
  • In a medium bowl, stir together the wilted spinach, cheeses, eggs, semolina and nutmeg. Dust the dough with semolina and refrigerate until well chilled and the consistency of soft cookie dough.
  • In a large sauté pan over medium heat, melt the butter. Add the sage and warm until the butter begins to brown. Decrease the heat to low and reserve warm.
  • Bring a large pot of generously salted water to a boil.
  • Dust a sheet pan with semolina and line another sheet pan with paper towels. Spoon pecan-sized dumplings of dough onto the floured pan. Dust with more semolina.
  • Working in batches, add the gnudi to the boiling water and cook, stirring gently to prevent sticking, until they float, about 2 to 3 minutes.
  • Using a slotted spoon, transfer the gnudi to the towel-lined pan to drain.
  • Add the cooked gnudi to the sauté pan with the sage butter and toss to coat. Serve warm.

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This Tuscan Gnudi in Sage Brown Butter Recipe is perfect for the whole family.

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