How can I not have made gnudi before? If you haven’t had it, gnudi is similar to gnocchi, but has no potato in it and is free-formed into round little balls. I’ve made gnocchi a few times and found it fussy and annoying. Gnudi, on the other hand was a breeze! Mix together flour, cheese, spinach and egg, roll into balls, drop into boiling water and you’re done. And it’s a million times better than store-bought gluten-free pasta! I’ll be making a lot of more of this and experimenting with other flavors for sure.

I made a very simple sauce for this with browned butter and fresh herbs.

This recipe is from a recent article in the Buffalo News which says it is adapted from The Italian Cooking Course by Katie Caldesi.

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Gnudi

 

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Ingredients

• 12 ounces fresh spinach
• 8 ounces whole milk ricotta
• 1 egg yolk
• ½ cup finely grated Parmesan
• ½ cup flour (I used gluten free)
• ½ to ¾ teaspoon salt
• ½ teaspoon grated nutmeg
• salt and pepper to taste

Instructions

1. Cook the spinach in boiling water until wilted. Cool, then squeeze dry. Chop finely in a food processor.
2. Mix spinach with all other ingredients.
3. From into balls that are about 2 tsp in size and roll in more flour.
4. Drop in a large pot of boiling water, about ¼ at a time, being careful not to crowd them.
5. After they float to the top, let them cook another 2-4 minutes. Remove with slotted spoon and place on a greased pan or platter and keep warm.
6. Toss them in the sauce you've made to serve them in until hot.

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