These creamy, pillowy dumplings are a typical dish from Florence called Gnudi that in Florentine dialect means naked. Naked because they are made of the ravioli filling without the pasta dough covering.
The recipe is very simple and use common ingredients that are often found in Florentine households : ricotta, spinach or chard, eggs and parmesan. You can easily make this recipe without even measuring ingredients once you have some practice.
You can serve them also with a butter and sage sauce or with a simply tomato sauce. If you choose the last one you can place 4-5 tablespoon of sauce at the bottom of a plate and then add 6-7 gnudi on top (it depends on the size of your dumplings) and of course some grated parmesan as you wish. I'll avoid to sauté the gnudi in a pan with the tomato sauce because they might break.
In Italy gnudi is consider a main dish. It's hearty and filling and you can serve it with a salad or other vegetables.
This dish was my winter comfort food as a child. On the wooden counter in the kitchen my mother used to roll these dumplings and after they were cooked she used to place them in a glass square with butter, cheese and sage on top of the radiator covered with a kitchen towel while setting the table for dinner. Nobody had a microwave, and the cast iron radiator was always in charge of keeping the food warm.