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	<title>Ricotta Archives &#8211; Tina&#039;s Table</title>
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		<title>Leek Gnudi (Gnudi di Porri)</title>
		<link>https://www.tinastable.com/leek-gnudi/</link>
					<comments>https://www.tinastable.com/leek-gnudi/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Tue, 28 Jan 2020 11:58:16 +0000</pubDate>
				<category><![CDATA[Italian Food & Travel Blog]]></category>
		<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fall recipe]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<category><![CDATA[Restaurant Recommendation]]></category>
		<category><![CDATA[Ricotta]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[Winter recipe]]></category>
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					<description><![CDATA[Leek gnudi or Gnudi di Porri are a twist on a popular Tuscan dish of humble origins. Gnudi are traditionally little dumplings of sheep&#8217;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&#8217;s a simple, delicious and lovely dish that&#8217;s quick to prepare. I came across these leek gnudi at a restaurant called the Ristorante da Pode near San Gimignano&#8230;]]></description>
		
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