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LIVE Gnudi & Butter Sage Sauce Class with Gaia from Tuscany



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.

Gnudi
2 servings

Gnudi

  • 300 grams (1 1/2 cups) raw spinach, cooked before class (see Before Class Steps for how to prepare)

  • 200 grams (3/4 cup) ricotta cheese

    • Replace with drained and blended extra-firm tofu for vegan/dairy-free

  • 1 medium egg

  • 50 grams (1/3 cup) grated Parmesan cheese, plus extra for topping

  • 50 grams (1/3 cup) flour, plus extra for dusting

  • Nutmeg

  • Salt

  • Black pepper

  • Extra virgin olive oil

  • Optional: 1-2 cloves garlic

Sauce

  • 4-5 tablespoons butter

    • Replace with extra virgen olive oil or margarine for vegan/dairy-free

  • 6-7 fresh sage leaves, or 1 teaspoon dried

Before Class Steps

  • Boil the raw spinach with enough water to cover the spinach and 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.

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.


Get to know Gaia

Typically when we see our friend Gaia on our Heart of Italy Tour, we spend our time together traipsing through the narrow side streets of her hometown, Florence, and weaving in and out of back-alley artisan shops and hole-in-the wall eateries. Now we can join Gaia as she leads us through many Italian recipes! Read more about Gaia’s story!


Check out more classes with Gaia in Italy!

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