Spinach
Spinach is the green component of Tuscan gnudi, squeezed and chopped before it joins the ricotta.
- Tuscan preparation
- Gnudi with ricotta
- Recipe preparation
- Cooked, drained and squeezed
At the table
Visit Tuscany’s gnudi recipe measures the spinach after cooking, draining and squeezing. It is then chopped and mixed with drained ricotta, egg, Parmigiano and nutmeg. The dumplings have no pasta wrapper and are rolled in flour before cooking.
Our suggestion: read whether a recipe’s spinach weight refers to raw leaves or prepared greens before shopping or measuring. Those two weights describe different stages.
