These gnudi are feather-light dumplings of ricotta and spinach with a tender, delicate bite. Finished in nutty brown butter with fragrant sage and Parmesan, they are rich yet elegant, with classic Tuscan simplicity.

Creamy but whole cannellini beans stewed in fragrant olive oil with whole garlic and plenty of fresh sage, brightened by a little tomato. Serve warm or at room temperature with crusty bread for a simple, classic Tuscan bite.