Between tradition and the art of recovery: Gnudi

Today, together with our Cesarina Genny from Rapolano Terme, let’s see how to prepare a typical dish from Tuscan gastronomy: gnudi.

Gnudi, a dish originating from the Sienese area and later spreading throughout the region, take their name from the dialect word meaning "naked" because they are ravioli made only from the filling. The name "gnudi" is both fun and descriptive, as these ravioli are "naked" — without the pasta that typically surrounds them. This filling, the central element of the dish, is made from ricotta and spinach (or other vegetables depending on local variations), enriched with Parmesan, ricotta, and aromas such as nutmeg and salt. While the dish may seem humble, it is actually a fusion of tradition and flavor.

“Typical of Tuscan tradition, this dish, especially prepared during the Christmas holidays, was originally created as a way to reuse the leftover filling from making ravioli.”

Gnudi are a dish born from peasant tradition, like many other dishes from poor cuisine, and they are a great example of how Tuscan cooking has managed to elevate simple basic ingredients, transforming them into flavorful dishes. In the past, they were a way to use up leftover homemade pasta, but today they are a dish prepared with care, loved by those who appreciate simplicity at the table, and even featured in traditional restaurants.
Gnudi are therefore an excellent example of a zero-waste recipe. In today’s world, protecting the environment and avoiding food waste are simple but important actions that we all should practice.

If you're interested in more zero-waste recipes, in our recipe book, you'll find a section entirely dedicated to dishes that give a second life to leftover ingredients in the kitchen.