{"id":11622,"date":"2025-03-02T18:30:50","date_gmt":"2025-03-02T17:30:50","guid":{"rendered":"https:\/\/villadianella.it\/ricetta-del-mese-di-marzo-gnudi-allortica-con-burro-e-salvia-a-cura-di-chef-alessio-bagnoli"},"modified":"2026-08-22T22:08:00","modified_gmt":"2026-08-22T20:08:00","slug":"ricetta-del-mese-di-marzo-gnudi-allortica-con-burro-e-salvia-a-cura-di-chef-alessio-bagnoli","status":"publish","type":"post","link":"https:\/\/villadianella.it\/en\/ricetta-del-mese-di-marzo-gnudi-allortica-con-burro-e-salvia-a-cura-di-chef-alessio-bagnoli","title":{"rendered":"March&#8217;s Recipe of the Month: Nettle Gnudi with Butter and Sage by Chef Alessio Bagnoli"},"content":{"rendered":"<p>With the arrival of March, Villa Dianella&#8217;s kitchen dresses itself in fresh, genuine flavours. Our chef Alessio Bagnoli offers a simple recipe rooted in Tuscan tradition: <strong>Nettle Gnudi with Butter and Sage<\/strong>. A first course that makes the most of nettles, a wild herb with beneficial properties, combining them with two products from the Mugello: ricotta and butter, the true stars of this dish.<\/p>\n<div class=\"gmail_default\">\n<div dir=\"auto\">\n<div><picture><source type=\"image\/avif\" srcset=\"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/03\/jemadie_httpss.mj_.runk2AL9R_R6_8_gnocchi_verdi_fatti_con_orti_676a7a0b-d476-42d6-a503-10b80f31d485_3-1024x771.avif 1024w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/03\/jemadie_httpss.mj_.runk2AL9R_R6_8_gnocchi_verdi_fatti_con_orti_676a7a0b-d476-42d6-a503-10b80f31d485_3-300x226.avif 300w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/03\/jemadie_httpss.mj_.runk2AL9R_R6_8_gnocchi_verdi_fatti_con_orti_676a7a0b-d476-42d6-a503-10b80f31d485_3-768x578.avif 768w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/03\/jemadie_httpss.mj_.runk2AL9R_R6_8_gnocchi_verdi_fatti_con_orti_676a7a0b-d476-42d6-a503-10b80f31d485_3.avif 1232w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"><source type=\"image\/webp\" srcset=\"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/03\/jemadie_httpss.mj_.runk2AL9R_R6_8_gnocchi_verdi_fatti_con_orti_676a7a0b-d476-42d6-a503-10b80f31d485_3-1024x771.webp 1024w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/03\/jemadie_httpss.mj_.runk2AL9R_R6_8_gnocchi_verdi_fatti_con_orti_676a7a0b-d476-42d6-a503-10b80f31d485_3-300x226.webp 300w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/03\/jemadie_httpss.mj_.runk2AL9R_R6_8_gnocchi_verdi_fatti_con_orti_676a7a0b-d476-42d6-a503-10b80f31d485_3-768x578.webp 768w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/03\/jemadie_httpss.mj_.runk2AL9R_R6_8_gnocchi_verdi_fatti_con_orti_676a7a0b-d476-42d6-a503-10b80f31d485_3.webp 1232w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/03\/jemadie_httpss.mj_.runk2AL9R_R6_8_gnocchi_verdi_fatti_con_orti_676a7a0b-d476-42d6-a503-10b80f31d485_3-1024x771.png\" alt=\"\" width=\"1024\" height=\"771\" srcset=\"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/03\/jemadie_httpss.mj_.runk2AL9R_R6_8_gnocchi_verdi_fatti_con_orti_676a7a0b-d476-42d6-a503-10b80f31d485_3-1024x771.png 1024w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/03\/jemadie_httpss.mj_.runk2AL9R_R6_8_gnocchi_verdi_fatti_con_orti_676a7a0b-d476-42d6-a503-10b80f31d485_3-300x226.png 300w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/03\/jemadie_httpss.mj_.runk2AL9R_R6_8_gnocchi_verdi_fatti_con_orti_676a7a0b-d476-42d6-a503-10b80f31d485_3-768x578.png 768w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/03\/jemadie_httpss.mj_.runk2AL9R_R6_8_gnocchi_verdi_fatti_con_orti_676a7a0b-d476-42d6-a503-10b80f31d485_3.png 1232w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"><\/picture><\/p>\n<hr \/>\n<\/div>\n<h3>Ingredients (for 4 people)<\/h3>\n<ul data-spread=\"false\">\n<li><strong>300g fresh nettles, washed<\/strong><\/li>\n<li><strong>200g Mugello sheep&#8217;s ricotta<\/strong>, well drained<\/li>\n<li><strong>40g grated Parmigiano Reggiano<\/strong><\/li>\n<li><strong>1 pinch of nutmeg<\/strong><\/li>\n<li><strong>2 eggs<\/strong><\/li>\n<li><strong>Flour, as needed<\/strong><\/li>\n<li><strong>Mugello butter<\/strong>, as needed<\/li>\n<li><strong>A few fresh sage leaves<\/strong><\/li>\n<\/ul>\n<div>\n<hr \/>\n<\/div>\n<h3>Method<\/h3>\n<ol start=\"1\" data-spread=\"true\">\n<li><strong>Cleaning the nettles<\/strong><br \/>\nWear kitchen gloves and wash the nettles thoroughly in cold water. Blanch them in lightly salted water for a couple of minutes, then drain, let them cool and squeeze out the excess water.<\/li>\n<li><strong>Making the gnudi mixture<\/strong><br \/>\nFinely chop the blanched nettles and mix them in a bowl with the Mugello ricotta, Parmigiano Reggiano, nutmeg and eggs. Season with salt and pepper. Work the mixture until smooth and even. If it&#8217;s too wet, add a little flour; if too dry, a little more ricotta.<\/li>\n<li><strong>Shaping and cooking<\/strong><br \/>\nWith lightly floured hands, form the mixture into walnut-sized balls. Bring a pot of salted water to the boil and drop in the gnudi. They&#8217;re ready when they start to float to the surface (about 3-4 minutes).<\/li>\n<li><strong>Dressing<\/strong><br \/>\nMeanwhile, in a pan melt the Mugello butter with a few fresh sage leaves, letting it infuse over low heat. Drain the gnudi and tip them directly into the pan with the butter and sage. Toss gently for a couple of minutes, so they absorb the flavour of the dressing.<\/li>\n<\/ol>\n<div>\n<hr \/>\n<\/div>\n<h3>Chef&#8217;s Tips<\/h3>\n<ul data-spread=\"false\">\n<li>For a more intense flavour, you can replace part of the grated cheese with an aged Tuscan pecorino.<\/li>\n<li>For a touch of colour, you can add a few pecorino shavings on top of the gnudi before serving.<\/li>\n<li>Nettles can be replaced with spinach, chard or other seasonal greens, if you&#8217;d like to experiment with new pairings.<\/li>\n<\/ul>\n<div>\n<hr \/>\n<\/div>\n<p>These <strong>Nettle Gnudi<\/strong> celebrate the arrival of spring, offering a tasty recipe rooted in Tuscan culture. With ricotta and butter from the Mugello, the dish gains extra character and pays tribute to an area rich in gastronomic excellence. You can <a href=\"https:\/\/villadianella.it\/i-vini\/\">pair them with a light white wine or a delicate ros\u00e9<\/a>, to enhance their herbaceous flavour and creaminess. We look forward to welcoming you to Villa Dianella to taste chef Alessio Bagnoli&#8217;s dishes and discover the authentic cuisine of our area. Enjoy your meal!<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>With the arrival of March, Villa Dianella&#8217;s kitchen dresses itself in fresh, genuine flavours. Our chef Alessio Bagnoli offers a simple recipe rooted in Tuscan tradition: Nettle Gnudi with Butter&#8230;<\/p>\n","protected":false},"author":1,"featured_media":7082,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_fp_seo_title":"Nettle Gnudi with Butter and Sage | Villa Dianella","_fp_seo_meta_description":"Chef Alessio Bagnoli's March recipe: Nettle Gnudi with Mugello ricotta, butter and sage, a taste of authentic Tuscan spring cuisine.","_fp_seo_focus_keyword":"","_fp_seo_meta_canonical":"","_fp_seo_meta_robots":"","_fp_seo_geo_claims":"","_fp_seo_geo_expose":"","_fp_seo_geo_no_ai_reuse":"","_yoast_wpseo_title":"Gnudi all'Ortica con Burro e Salvia - Ricetta Marzo","_yoast_wpseo_metadesc":"Gnudi all'ortica con burro e salvia: la ricetta di marzo dello chef Alessio Bagnoli di Villa Dianella. 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