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Ricotta Gnudi with butter & sage

Gnudi are a lighter version of Gnocchi from Tuscany made with Ricotta instead of potatoes! Gnudi is the Tuscan word for "naked" the idea being that these balls of ricotta are "nude ravioli": a tasty filling without the pasta shell! Usually made with spinach they can also be made with beets or any cooked greens.


  • 350 g ViaVio Ricotta

  • 50 g ViaVio Pecorino

  • 350 g blanched silverbeets

  • 4 tbs of flour

  • 1 egg

  • Salt & pepper

For the sauce:

  • 40 g Butter

  • 10/15 leaves of sage

  • Grated ViaVio Pecorino


  1. Wash the silverbeets and boil them in plenty of boiling salted water, drain and let them cool.

  2. Squeeze the beets well, then chop them finely.

  3. In a bowl add the ViaVio Ricotta, the grated Viavio Pecorino, salt, pepper, the egg, the flour and mix well.

  4. Then form little ball with your hands or with the help of two spoons, roll each ball in the flour so they don’t stick.

  5. Bring salted water to a boil in a saucepan and throw in a few Gnudi at a time. Drain as soon as they come to the surface.

  6. In a separate saucepan melt the butter with the sage leaves and gently pan fry the Gnudi for a few minutes.

  7. Sprinkle the Gnudi with some grated ViaVio Pecorino and serve hot!


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