Gnudi means naked in Italian. This little dish shows up in a variety of ways across the many regions of Italy. I love it because it is the inside of ravioli. I changed it a bit; there is no spinach in mine, just soft pillowy ricotta that creates an “Aha moment”. Looking to change some recipes and create a little variety.
The preparation is important and it can be a little harder to prepare than other dishes, but the effort is worth it. Don’t overwork the dough and don’t overcook them. They are done when they float to the top. They should be like floating clouds, feathery and light. Prepare them for family and share them with your guests.
There is much controversy over these little dumplings. Some chefs will argue that they are not even close to gnocchi. I have to agree; gnocchi are dough driven while Gnudi are melt-in-your-mouth little bundles. Some chefs use no flour making the very naked. I added a little Semola which is much finer that flour to give yours some texture and a little easier to make.
Another one of my favourite ways to use ricotta on my blog https://recipesatmytable.com/ricotta-shells-with-leeks/
Ingredients for gnudi
- 1/2 cup Parmesan cheese
- 2 cups ricotta
- 1 tbsp chopped parsley
- 1 egg
- Salt and pepper
- 1 cup Semola (divided)
- Marinara Sauce about 2 cups
- Fresh basil and parsley ( for serving)
- More Parmesan for serving
Process
In a large bowl add the Parmesan, ricotta eggs, some salt and pepper and mix well.
Now add 1/2 a cup of flour and mix until combined.
Prepare a baking sheet by dusting with 1/4 cup of the flour.
Drop the Gnudi by tsp full onto the baking sheet. Dust with remaining 1/4 semola. Put into the refrigerator and chill for half an hour.
Meanwhile I warmed up my Marinara sauce. I Place a large pot of water to boil. Take the Gnudi out of the refrigerator and gently lower them into the water with a slotted spoon. Be very gently. They are done when they float to the top. Don’t overcrowd the pot. You may have to do this in batches.
Spoon some Marinara Sauce on bottom of a platter and place your Gnudi. Garnish with more Marinara sauce, parsley, basil and a little more Parmesan.
They are soft and delicious.
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