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Spinach and ricotta dumplings (Gnudi) from Florentine: The True Cuisine of Florence (page 150) by Emiko Davies

  • sage
  • English spinach
  • Parmesan cheese
  • nutmeg
  • firm ricotta cheese

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Notes about this recipe

  • apattin on August 06, 2018

    Not a favorite. Too bland and needed to add lots of flour to shape them into balls. Used homemade tomato sauce instead of the sage butter. I noticed that other recipes call for semolina flour... will try them next. My supermarket ricotta cheese, even though I drained it as directed, produced no liquid. Maybe that was the issue.

  • Yildiz100 on April 02, 2017

    These held together during cooking but fell apart on the fork. Kind of bland, and it seemed like too much spinach or like the spinach should have been pureed.

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