A Taste of Italy: Tuscan Gnudi in Sage Brown Butter Recipe

As we begin our season of exploring the endless wonders of Europe, this is the perfect time to share a fun recipe with a fun name that’s fun to eat: gnudi. While the name means “naked,” the flavor in this Tuscan gnudi recipe is anything but. These gnocchi-like dumplings (minus the pasta) filled with ricotta cheese and fresh baby spinach with aromatic sage brown butter is a pillowy delight that will please your palate.

Tuscan Gnudi in Sage Brown Butter
Serves 4 to 6

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

DIRECTIONS

1. In a large sauté pan over low heat, wilt the spinach until softened, about 2 minutes. Let cool and then mince.
2. 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.
3. 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.
4. Bring a large pot of generously salted water to a boil.
5. 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.
6. 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.
7. Using a slotted spoon, transfer the gnudi to the towel-lined pan to drain.
8. Add the cooked gnudi to the sauté pan with the sage butter and toss to coat. Serve warm.

About Executive Chef & Director of Culinary Enrichment Kathryn Kelly
Chef Kathryn Kelly is the founder and driving force behind The Culinary Center. While overseeing Oceania Cruises’ faculty of dedicated Chef Instructors, she is the chief architect of more than 100 unique culinary classes and our popular, immersive chef-led Culinary Discovery Tours™ offered in more than 40 destinations worldwide. She maintains that travel and a curious mind are essential for healthy aging. Her wide array of enrichment programs is rooted in the belief that experiencing the world through cuisine, culinary traditions and food history is the perfect way to travel. After a fulfilling corporate career in health care, she pursued her lifelong dream of becoming a chef, graduating with honors from The Culinary Institute of America in the fifth decade of her life. Chef Kelly resides on Amelia Island, Florida, and in Austin, Texas. She is an avid golfer and the proud grandmother of her three “little sous chefs” Kate, Luke and Jack.