Gnudi

Posted by Brette in Food

Gnudi2How 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.

5.0 from 1 reviews
Gnudi
 
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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