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.
- 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
- Cook the spinach in boiling water until wilted. Cool, then squeeze dry. Chop finely in a food processor.
- Mix spinach with all other ingredients.
- From into balls that are about 2 tsp in size and roll in more flour.
- Drop in a large pot of boiling water, about ¼ at a time, being careful not to crowd them.
- 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.
- Toss them in the sauce you've made to serve them in until hot.
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, … Read more
