Tuscan gnudi. There is a cookbook about traditional Tuscan cooking called “Cucina Povera: Tuscan Peasant Cooking” that emphasizes on the values of poor peasant cuisine, where nothing is thrown away and every ingredient was provided by the household’s garden and sometimes animals. The Tuscan gnudi are part of that category. The gnudi are actually a dumpling, or gnocchi made from ricotta instead of potato and supplemented by spinach, eggs and parmesan.
The gnudi balls can be seasoned with a green creamy sauce made from butter and sage or simple tomato sauce. If you want a winner for this one as well then you should go for Tamerò PastaBar Restaurant. According to The Vogue “This charming pasta bar is located in the artisan Oltrarno district’s Piazza Santo Spirito. It wins on a few fronts: Pasta is made daily from scratch (and within view of the front entrance, if you’d like to watch), and the rotating menu is dedicated to creative takes on regional Italian pasta. The pasta chef in charge, Gianmarco Desole, hails from Sardinia, so you’ll find pasta culurgiones, a hand-stitched pasta dumpling filled with potato. Gianmarco adds a personal touch of ginger and mint to the filling and a crispy bite of pancetta atop. Seasonally dressed pappardelle, pici, ravioli, tortelli, and other classics also fill the menu.”