Gran Maremma Gnudi

Delicious balls of ricotta and spinach. The Italian word "Gnudi" is the equivalent of "naked" as they lack the external coating of pasta.



Very low



Boil the spinach, Let spinach cool, squeeze and, then, cut them. Combine in a bowl Latte Maremma Ricotta cheese, the egg yolk, the Gran Maremma, and a few teaspoons of flour and the other ingredients (salt, pepper and nutmeg). Put the mixture in the fridge for at least three hours. Arrange a handful of flour on the countertop.

Pull the dough out of the fridge and start forming balls with the flour, and then, arrange them on a tray. Cook the Gnudi in boiling water. Once they come to the surface, drain them. Season them as you like, with Latte Maremma Butter and sage (or with meat sauce), and to conclude, with a sprinkling of Gran Maremma.