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Tuscan gnudi are soft, melt in your mouth dumplings of ricotta and spinach, spiced with a hint of nutmeg. If those ingredients sound familiar, it’s probably because they are also a common filling for ravioli. Unlike ravioli, gnudi don’t have a pasta wrapping so they are essentially a ravioli that’s naked, or, in the local dialect, gnudo. The Tuscan’s are masters of simplicity, so leave it to them to actually improve upon a ravioli by taking away the pasta. Without an exterior shell to contain them, gundi are quite delicate and also much lighter than their dough-covered counterparts. Typically served in a pomodoro or sage and butter sauce and sprinkled with finely grated Parmigiano-Reggiano, gnudi manage to taste both rich and fresh at the same time.
NOTE: Gnudi are also called malfatti in Siena and strozzapreti in some parts of Tuscany, but be careful because strozzapreti refers to other dishes outside of Tuscany.
Where to find gnudi
Siena: A 19th-century grocery store turned high-class osteria, Le Logge is well known for it’s use of quality products and elevated Tuscan cuisine.
Florence: The gnudi at Osteria del Caffé Italiano is simply delicious; the riccotta is light and fresh and sage butter sauce rich and smooth.