With the arrival of March, Villa Dianella’s kitchen dresses itself in fresh, genuine flavours. Our chef Alessio Bagnoli offers a simple recipe rooted in Tuscan tradition: Nettle Gnudi with Butter and Sage. 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.
Ingredients (for 4 people)
- 300g fresh nettles, washed
- 200g Mugello sheep’s ricotta, well drained
- 40g grated Parmigiano Reggiano
- 1 pinch of nutmeg
- 2 eggs
- Flour, as needed
- Mugello butter, as needed
- A few fresh sage leaves
Method
- Cleaning the nettles
Wear 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. - Making the gnudi mixture
Finely 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’s too wet, add a little flour; if too dry, a little more ricotta. - Shaping and cooking
With 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’re ready when they start to float to the surface (about 3-4 minutes). - Dressing
Meanwhile, 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.
Chef’s Tips
- For a more intense flavour, you can replace part of the grated cheese with an aged Tuscan pecorino.
- For a touch of colour, you can add a few pecorino shavings on top of the gnudi before serving.
- Nettles can be replaced with spinach, chard or other seasonal greens, if you’d like to experiment with new pairings.
These Nettle Gnudi 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 pair them with a light white wine or a delicate rosé, to enhance their herbaceous flavour and creaminess. We look forward to welcoming you to Villa Dianella to taste chef Alessio Bagnoli’s dishes and discover the authentic cuisine of our area. Enjoy your meal!
