Gnudi, not yet a topic on Wikipedia in its own right, is the lesser known cousin of gnocchi and literally translates as 'naked' gnocchi.
Pronounced 'nu-dee' this traditional Tuscan dumpling dates back to the early 1300's and should not be confused with the food brand 'Nudie'. In response to my housemate's question: NO, I am not making juice for dinner!
Ricotta drained and ready to go, I sceptically set about making my first ever batch of dumplings! Having had many bad gnocchi experiences, I prepare for a kitchen nightmare and textural taste bud disaster only to find that in a matter of minutes I have whipped up a perfect batch of hand-pinched naked dumplings. Pert little balls of cheese, flour and egg, they bounce gaily around the boiling pot and become engorged to nearly double in size. Tossed in basil oil and a sprinkle of salt the gnudi are fresh, fluffy and moist.
A tasty morsel indeed, I recommend that everyone keep a tub of fresh ricotta in the fridge at all times. Free from the mess and hassle of mashed potato in gnocchi, gnudi are truly the easiest dish to whip up at a moment's notice and are liable to turn gnocchi hatters into gnudi lovers!
Pronounced 'nu-dee' this traditional Tuscan dumpling dates back to the early 1300's and should not be confused with the food brand 'Nudie'. In response to my housemate's question: NO, I am not making juice for dinner!
Ricotta drained and ready to go, I sceptically set about making my first ever batch of dumplings! Having had many bad gnocchi experiences, I prepare for a kitchen nightmare and textural taste bud disaster only to find that in a matter of minutes I have whipped up a perfect batch of hand-pinched naked dumplings. Pert little balls of cheese, flour and egg, they bounce gaily around the boiling pot and become engorged to nearly double in size. Tossed in basil oil and a sprinkle of salt the gnudi are fresh, fluffy and moist.
A tasty morsel indeed, I recommend that everyone keep a tub of fresh ricotta in the fridge at all times. Free from the mess and hassle of mashed potato in gnocchi, gnudi are truly the easiest dish to whip up at a moment's notice and are liable to turn gnocchi hatters into gnudi lovers!
The Recipe
- 450g fresh ricotta (drained in cloth for half hour)
- 1 large egg
- 1/3 cup Parmesan or Pecorrino cheese finely grated
- 1/2 tsp salt
- pinch white pepper
- 3/4 cup flour
Beat together egg, cheese, salt and pepper in large bowl. Mix in ricotta, followed by flour. Roll dough into balls and coat with additional flour then place on baking tray lined with plastic wrap, cover and chill for at least half an hour. Once chilled, place gnudi in salted boiling water for 8 minutes, until fluffy and floating on top. To serve coat with olive oil, a pinch of salt and Parmesan or your favourite Italian pasta sauce.
Buon Appetito! x
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