Leek gnudi or Gnudi di Porri are a twist on a popular Tuscan dish of humble origins. Gnudi are traditionally little dumplings of sheep’s milk ricotta cheese and spinach, chard, or other greens such as cavolo nero (dinosaur kale), mixed with Parmigiano-Reggiano cheese, fresh nutmeg, egg and often flour. In this version, I use leeks, an ingredient often used in Tuscan cuisine, instead of greens. Sauced with a butter and sage sauce, it’s a simple, delicious and lovely dish that’s quick to prepare.
