Easy Italian Gnudi Recipe (2024)

FAQs

What is the difference between gnudi and gnocchi? ›

Unlike gnocchi, which can be found in several regions of Italy, you'll find gnudi primarily in Tuscany. Gnudi are generally a bit larger than gnocchi and often made with less flour and therefore require an even more delicate hand. They're traditionally made plain, with just ricotta, or with ricotta and spinach.

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.

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.

Once gnudi have formed a skin, they can be frozen. Transfer to a large plate or a rimmed baking sheet and freeze until solid, about 1 hour. Transfer to a zipper-lock freezer bag and store in the freezer for up to 2 months.

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

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.

Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese.

noun. a film, performance, or magazine featuring nude performers or photographs. a nude person.

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.

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.”)

Can you add too much flour to gnocchi? ›

It is very easy to add too much flour to gnocchi dough, which can make these dumplings glutinous, gummy, and sticky. If you dump all of the flour into your gnocchi dough at once, you won't have the same texture as a gnocchi that has just enough flour to bring it together.

What you could do instead is pre cook them and toss them in a good amount of butter or oil to stop them sticking together. You could then store them in the fridge until you're ready, and either give them another quick blanch or toss them straight into your sauce before serving.

Keep in mind: You can freeze any type of gnocchi that is prepared. To keep their best texture freeze them uncooked for future cooking. It's an easy way to cook them straight from the freezer to make your favorite gnocchi dish to enjoy for an easy weeknight meal.

For cooks without a restaurant to run, though, gnudi are a dream. They're extremely simple—just a mixture of ricotta and Parmesan formed into stubby dumplings, then coated with semolina flour. They hang out in the fridge until the moisture in the ricotta has fused with the semolina to form a delicate skin.

However, you can easily freeze gnocchi. Once they've been formed into dumplings, lay them in a single layer on two baking sheets, cover with cling film and freeze until solid, then transfer to sandwich bags and keep for up to 2 months.

Gnocchi are a type of miniature pasta dumplings, usually made from wheat, eggs, potatoes. With a lightly dense texture and potato flavor, they are a hearty and unique type of pasta. Gnocchi have been a traditional type of pasta in Italy since Roman times, though they are said to have originated in the Middle East.

In Venice, gnocchi is also known as "macaroni." Made from a base of flour, milk, and eggs cooked and shaped into little discs, they are baked in the oven with butter and cheese. It's an almost identical preparation to Lazio's famous gnocchi alla romana: round, flat discs of cooked and cooled semolina.

Gnocchi Alternatives

For recipes that call for the gnocchi to be tossed in sauce or added to broths or soups, you can swap in a thicker-style pasta, like Orecchiette or Shells. The flavor and texture won't be quite the same, though. You will also need to adjust the cook time.