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
Thursday, June 24th
8:00 - 9:30 AM Pacific Time |
17:00 - 18:30 Central European Time
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:
Cook 300 grams (10 ounces) raw 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
Pre-cooked spinach (see preparation notes above)
200 grams (3/4 cup) ricotta cheese
1 medium egg
50 grams (1/3 cup) Parmesan cheese (plus extra for topping at end)
50 grams (1/3 cup) flour plus extra for dusting (gluten-free alternative: rice flour)
1-2 cloves garlic (optional)
Nutmeg
Salt
Black pepper
Sauce
4-5 tablespoons of butter
Sage (6-7 fresh leaves or 1 teaspoon dried)
Equipment
Knife or a "mezzaluna"
Strainer (optional)
Pot
Pan
Cutting board
Mixing bowl
Parchment paper (optional)
General Steps
Prepare gnudi.
Prepare sauce.
Cook gnudi.
Assemble the final dish!