Tuscan Gnudi (Topini) with Butter, Sage and Parmesan

At home, we call these little ricotta and spinach dumplings topini, not gnudi. That is their official name in our family, and my sister and I have been eating platefuls of them since we were little girls. We never seem to get tired of them!

Their ideal dressing is a simple combination of butter, sage and Parmesan, which lets the delicate flavour of the dumplings shine through. We also love them with tomato sauce when we're in the mood for something different.

Topini are delicious straight from the oven, with a lightly golden coating of melted butter and plenty of grated Parmesan. They can also be prepared ahead and frozen, making them a handy dish to have ready for another day.

Tuscan Gnudi (Topini)

Yield: 6 servings
Prep time: 30 minutes
Resting time: None
Cooking time: 25–30 minutes

Ingredients

• 300 g sheep's milk ricotta

• 300 g cow's milk ricotta

• 500 g fresh or frozen spinach

• 1 large egg

• 60 g all-purpose flour, plus extra for coating

• A pinch of ground nutmeg

• A pinch of fine salt

• 50 g butter

• 70 g grated Parmesan cheese

• Fresh sage leaves, to taste

Method

1. Cook the spinach in a pan until most of its moisture has evaporated. Allow it to cool until just warm, squeeze out as much remaining water as possible, then roughly chop it.

2. In a large bowl, combine the sheep's milk ricotta, cow's milk ricotta, flour, egg, salt, nutmeg and chopped spinach. Mix until evenly combined.

3. With slightly damp hands, shape the mixture into small, short dumplings. Roll them lightly in flour to coat.

4. Bring a large pot of salted water to a boil. Cook the topini in small batches. Once they float to the surface, lift them out with a slotted spoon and transfer them to an ovenproof dish.

5. Melt the butter in a small pan with the sage leaves, allowing the butter to absorb their aroma. Pour it over the dumplings and sprinkle generously with grated Parmesan.

6. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until the top is lightly golden. Serve hot.

Notes

• Choosing the ricotta: A mixture of sheep's milk and cow's milk ricotta gives these dumplings a lovely balance of flavour and creaminess.

• Removing excess moisture: Squeeze the cooked spinach thoroughly. Too much water can make the mixture difficult to shape.

• Alternative sauce: Topini are also delicious served with tomato sauce instead of butter and sage.

• Freezing: Once the topini have been briefly boiled and drained, arrange them on a baking tray lined with parchment paper and freeze until firm. Transfer them to a freezer bag for storage. To serve, place the frozen dumplings directly in an ovenproof dish, add your chosen sauce and bake until thoroughly heated through.