A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Gnudi with Butter & Sage Sauce
Friday, March 5th
10:00 AM - 11:30 AM PST /
11:00 AM - 12:30 PM MST
Join Gaia from Tuscany and learn how to make gnudi — adorable Tuscan dumplings made of spinach and ricotta. These pillowy dumpling-shaped pasta are finished with a simple, yet aromatic butter and sage sauce.
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:
Precook the spinach. Boil enough water to cover the spinach and add 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 (1 1/2 cups) pre-cooked spinach (see preparation notes above)
200 grams (3/4 cup) ricotta cheese | vegan alternative: drained and blended extra firm tofu
1 medium egg | vegan alternative: egg replacer
50-100 grams (1 cup) Parmesan cheese (save a small portion for topping) | vegan alternative: vegan parmesan cheese
100 grams (7/8 cup) flour plus extra for dusting | gluten-free alternative: rice flour
Nutmeg
Salt
Black pepper
Garlic (optional)
Sauce
4-5 tablespoons of butter | vegan alternative: extra virgin olive oil or vegan butter
Sage (fresh or dried)
Equipment
Knife or a "mezzaluna"
Strainer (optional)
Pot
Pan
Cutting board
Mixing bowl
General Steps
Prepare gnudi.
Prepare sauce.
Cook gnudi.
Assemble the final dish!