Drain the gnudi and transfer them to the saucepan to polish them. Sauté them for a couple of minutes and then sprinkle them with grated Parmigiano Reggiano. Serve the gnudi hot.
Variants, origins and curiosities
Of Maremma origin, gnudi is one of the gastronomic symbols of the wonderful Tuscany region. You can add grated lemon zest to the dough to make them fresher and more suitable for the spring season. As for the toppings, in addition to the classic one with butter and sage, the gnudi can also be served on a mirror of fresh tomato sauce. Eat the freshly made gnudi or freeze them on floured trays and dip them still cold in the cooking water at the time of use.