A Tuscan variety of spinach and ricotta gnocchi, called "gnudi" (nude) because they resemble traditional ravioli stuffing without the pasta shell. Baked and served in a butter sage sauce.
Heating Instructions - Preheat oven to 350. Remove plastic lid and bake for 10 minutes. Uncover and broil an additional 3-5 minutes to give a nice roasted flavour. Serve immediately with a little extra virgin olive oil and Parmigiano Reggiano to finish.
Storing Instructions - Keeps in fridge up to 5 days. Freezes well
Ingredients - Ricotta, spinach, Parmigiano Reggiano, butter, eggs.