The Sienese gnudi, a Tuscan specialty

Nudes are a first course that finds its origin in Tuscany, in particular in Siena. The recipe is quite old. They are so called because they are the filling of tortelli without the pasta and therefore they are, in some way, naked, which in Tuscan is called "gnudi".


  •     1 kg of fresh spinach (or chard, or borage, or nettle)
  •     100 gr of flour
  •     300 g of sheep ricotta
  •     60 gr of grated Parmesan cheese
  •     600-700 gr of ripe tomatoes
  •     1 egg
  •     Nutmeg to taste
  •     Salt and Pepper To Taste.
  •     Extra virgin olive oil
  •     4 cloves of garlic
  •     Salt and Pepper To Taste.

Preparation of the gnudi

First, the spinach should be washed and boiled in a little salted water. They must then be drained and squeezed to drain all the cooking water. At this point they are coarsely chopped and placed in a salad bowl, to which we add the ricotta, parmesan, man, salt, pepper and nutmeg. We mix until the mixture is well blended.
The dough is then divided and worked on a pastry board covered with flour to obtain many balls, the size of a small egg but slightly flattened. Once finished, let it rest in a cool place.

Preparation of the dressing

The nudes can be eaten either plain, with melted butter fried with some sage leaves or with sauce. The latter dressing is prepared by frying 4 crushed cloves of garlic and a pinch of chilli in extra virgin olive oil, to which is added the chopped tomato pulp. Cook over high heat. When the sauce has reached the optimal consistency we can add a few basil leaves and turn off the heat.

Preparation of the dish

Meanwhile, bring the salted water to a boil, boiling the gnudi. Drain when they come to the surface. At this point they can be served with the prepared sauce and a sprinkling of Parmesan cheese.

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