GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta (2024)

FAQs

What does "gnudi" mean in Italian? ›

Gnudi is the Tuscan word for "naked" (in standard Italian nudi), the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of just the tasty filling without the pasta shell.

Gnocchi Parisienne: A softer dumpling containing ricotta or other soft cheese, plus flour, eggs, butter, water, sometimes cheese, sometimes Dijon mustard, sometimes fresh herbs. Gnudi: This is the Italian version of Gnocchi Parisienne, inspired by the filling in a ravioli without the wrapper.

Too much moisture can make the delicate gnudi fall apart, so use a good quality whole-milk ricotta and remove as much moisture as possible.

Whatever works best for you! But I digress, back to the gnudi, in this recipe we actually baste the gently simmered gnudi in brown butter and then serve them with a very simple but delicious tomato sauce, plenty of parmesan and fresh basil and I can't tell you how good these are.

Gnocchi can also be made with ricotta instead of potato, which are sometimes called gnudi (roughly translatable to "naked" in Italian). Gnudi generally have a bit less flour in them, making them similar in texture and flavor to the ricotta filling of ravioli, but without the pasta wrapper.

The “g” is silent in both words; thus, gnocchi is pronounced “nyoh-kee,” while gnudi is pronounced “nyoo-dee” or simply “noo-dee.”

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle. It has been a traditional type of Italian pasta since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

When cool enough to handle, scrape off the skins and push the potato through a ricer or food mill, then, while still warm, start working your dough on a floured work surface. (Here, Davies offers up another tip to fight the mush: “Spread out the mash to cool; the escaping steam will further take away any moisture.”)

Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined. Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.

How do you freeze gnudi? ›

If freezing Gnudi for later, Place the rolled, flour covered Gnudi on a parchment lined baking sheet. Sprinkle with a dusting of flour. Freeze the tray until all the Gnudi are frozen solid. Transfer to a freezer bag.

You should have about 16 to 20 finished gnudi. Sprinkle any remaining semolina in the bowl over the formed gnudi. Cover baking dish with plastic wrap and refrigerate for at least 1 and up to 3 days, turning the gnudi once per day. Once gnudi have formed a skin, they can be frozen.

Pairing Tip: Why a Juicy White Works with this Dish

A ripe, fruity white with fine cut will stand up to the starchy, smooth ricotta dumplings and the burst of acidity from a quick version of tomato confit. Try a juicy white blend or, if you can find one, an offbeat varietal bottling of Petit Manseng.

A classic choice for saucing gnocchi is a simple combination of butter and sage, but the possibilities are endless. Simpler sauces like pesto, marinara and vodka are good choices, as are heartier sauces like Bolognese, cheese and cream sauces. Since gnocchi is fairly neutral in flavor, it pairs well with most anything.

Goomah — Mistress or girlfriend. It comes from the Italian comare, which means godmother or second mother. In other words, someone who takes care of you. Goomba — Compatriot or fellow comrade.

Gnocchi, pronounced 'n(y)oh-kee' (singular 'gnocco'), are a type of pasta consisting of soft, fat and chewy dumplings, typically paired with ragú, tomato or butter sauce. Traditionally, gnocchi dough is made of semolina or plain wheat flour, egg, and mashed potato.

Gnudi originated in the Toscana region of Italy, which is home to Florence and the Western coast of central Italy. Gnudi can be served with many different sauces, but are traditionally served with a butter and mushroom sauce. But what makes it different from gnocchi? Ricotta cheese.

Sacchettoni (Italian: [sakketˈtoːni]) is a type of stuffed pasta also known as "beggar's purse".