Tuscan gnudi with tomato sauce are a tasty first course that is easy and springtime! The recipe I propose here is my family’s, passed down from generation to generation in the recipe books that circulated around the house. They are a complete and also scenic dish, the result of the art of making do: If you run out of pasta to make ravioli, why not just use the filling? Follow me and I’ll show you how to make this Tuscan first course to impress your guests!
For other first courses (traditional and not), take a look at these links:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Boiling
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Spring
Ingredients for making Tuscan Gnudi with Tomato Sauce
The stars of the Tuscan gnudi recipe are undoubtedly spinach and ricotta. The family recipe requires replacing part of the spinach with chard, but it’s a simple variation.
- 35 oz spinach (otherwise 600 cooked)
- 1.1 lbs chard (fresh otherwise 250 cooked)
- 2.2 lbs ricotta
- 4 large eggs (about 2 large)
- 1 cup flour
- to taste nutmeg
- to taste fine salt
- 6 cups water (boiling)
- 2 tbsps coarse salt
- 17.6 oz tomato puree (rustic)
- 2 cloves garlic
- A few leaves basil
- to taste fine salt
- 2 tbsps extra virgin olive oil
Tools
- 1 Pot
- 2 Bowls
- 1 Scissors
- 1 Saucepan
- 1 Colander
Steps
Preparing Tuscan gnudi is like preparing the filling for ravioli without having to make the pasta; it’s not difficult but follow me and I’ll explain it to you!
In a tall pot boil the spinach and chard in salted water. Drain them, let them cool, and then squeeze them very well. Spinach and chard must lose all the cooking water.
After squeezing the vegetables, cut them into small pieces with scissors and arrange all the ingredients on the work surface, including the ricotta that has also been previously drained.
In the bowl, put all the ricotta and add the whole eggs.
Blend very well, incorporating all the eggs.
Add salt and nutmeg to taste.
Start adding the squeezed vegetables little by little
As you add, mix well to make the mixture uniform.
Finally, add at least 1 cup of flour. This amount is indicative because it depends on how “soft” the mixture is. The consistency should be quite firm, even if you can always add more! Once done, blending the mixture covers it and lets it rest while preparing a quick tomato sauce.
Tuscan gnudi are generally served in three ways: with ragù, with butter and sage, or with a tomato sauce we call “pomarola”. Of course, a good ready-made sauce can also be used, but this is my “recipe” for making a quick one at home.
In a small saucepan, place the garlic to brown with the oil. When it sizzles, add the rustic tomato puree and salt. Cover and let simmer over low heat for about fifteen minutes. When it has reduced, add the basil and adjust the salt. Turn off and set aside.
After half an hour of rest, sprinkle two trays with the remaining flour and start making Tuscan gnudi. Flour your hands and take a walnut-sized amount of mixture.
Roll the mixture into a ball with your hands.
Patiently repeat the procedure until all the available mixture is used up.
As you form the balls, place them on the trays at your disposal and, if necessary, sprinkle them with a little flour. Tuscan gnudi can also be made with two spoons, forming quenelles, but this is the “rustic” method always used in my home.
Put the pot of water on the heat and while bringing it to a boil, let the gnudi rest, making them firmer.
With boiling salted water, gently pour in a few Tuscan gnudi at a time.
Like gnocchi, gnudi will be cooked when they float to the surface. Drain them with a colander and place them on a tray until all are cooked.
On the serving plate, place a little tomato sauce. Then add the Tuscan gnudi to which more sauce will be added. Tuscan gnudi with tomato are ready: you can obviously sprinkle some Parmesan on top to make them tastier, but I like them better this way, simple.
Storage and Tips
This recipe yields almost 70 gnudi, enough for 8 to 10 people. However, if there are few diners, they can be frozen immediately after being made or boiled and stored in the fridge in an airtight container for about 3 days. They can then be reheated in the microwave or lightly sautéed in a pan with tomato sauce to make them fragrant and delicious again. If you enjoyed this recipe, follow me on Instagram!
