Hey friends! Welcome to Episode 3 of The Italian Series! Today I’m sharing something really special Gnudi. That’s pronounced “nyoo-dee” and it means “naked” in Italian. Funny name, right? It’s called that because these little dumplings are like ravioli without the pasta on the outside.
They’re made with creamy ricotta cheese, spinach, Parmesan, and just a bit of flour. You roll them into little balls and cook them like gnocchi. They’re soft, cheesy, and totally delicious even without a fancy sauce. Let’s dive in!
Method
Cooking the Spinach
First, let’s prepare the spinach. In a frying pan, heat a little olive oil over medium heat. You can also add a bit of garlic for extra flavor. Add the spinach and cook it until it becomes soft and wilted. This should take just a few minutes. Stir it often so it doesn’t stick to the pan or cook unevenly.
Removing the Water
Once the spinach is soft, it’s important to remove as much water from it as possible. You can let the spinach sit in a colander with a bowl underneath to catch the water, or you can squeeze the spinach tightly with your clean hands over the sink. Getting rid of the extra water helps keep the gnudi mixture from turning too mushy or wet.
Chopping the Spinach
After draining, place the spinach on a chopping board and chop it into very small pieces. The smaller, the better it helps the spinach mix nicely with the ricotta and other ingredients. If the pieces are too big, they may make the dumplings fall apart later.
Mixing the Dough
Now it’s time to bring everything together. In a large mixing bowl, add the chopped spinach, ricotta cheese, one egg, grated Parmesan cheese, flour, a pinch of salt, a little pepper, and a tiny bit of nutmeg. Use a fork to mix everything well until the ingredients are fully combined. The mixture should be soft but not too sticky. If it feels very wet, you can add a little more flour to help it hold together.
Shaping the Gnudi
Before you start rolling the gnudi, drizzle a little olive oil on your hands so the dough doesn’t stick to them. Keep a small bowl of flour nearby. Scoop up about a tablespoon of the mixture and gently roll it into a ball using your hands. The balls should be about 2.5 cm (1 inch) in size. Once you shape each one, roll it lightly in the bowl of flour to coat the outside. Place the finished gnudi on a clean surface, like a chopping board, while you roll the rest.
Cooking the Gnudi
Bring a pot of salted water to a boil, just like you would for pasta. Once the water is boiling, carefully drop in a few gnudi at a time. Be gentle so they don’t fall apart. When the gnudi float to the surface, they are cooked this usually takes about 2 to 3 minutes. Use a slotted spoon to remove them and let any extra water drip off.
Making the Butter and Sage Sauce (Optional)
If you want to serve your gnudi the traditional way, try a simple butter and sage sauce. In a pan, melt some butter and add a few fresh sage leaves. Let the sage sizzle gently, but be careful not to let the butter brown or burn. Once the butter is melted and the sage smells fragrant, add the cooked gnudi to the pan. Gently toss them for about one minute to coat them in the sauce.
Necessary Tools
- Large bowl
- Small bowl (for flour)
- Colander (or clean hands to squeeze spinach)
- Chopping board
- Frying pan
- Pot (for boiling)
- Slotted spoon or strainer
- Fork
Gnudi Recipe – Soft, Cheesy Dumplings from Tuscany!
Cuisine: ItalianDifficulty: Easy3
servings15
minutes10
minutes25
minutesIngredients
300g spinach
250g ricotta cheese
1 egg
70g Parmesan cheese
40g flour (plus extra for coating)
A pinch of salt, pepper, and nutmeg
Olive oil (for your hands)
Garlic (for cooking spinach, optional)
Directions
- Cook the spinach in a pan with a little oil and garlic until soft.
- Remove the water from the spinach by squeezing it or draining it in a colander.
- Chop the spinach finely on a chopping board.
- Mix everything spinach, ricotta, egg, Parmesan, flour, salt, pepper, and nutmeg in a big bowl using a fork.
- Oil your hands so the dough doesn’t stick. Scoop a tablespoon of the mix and roll it into a ball.
- Roll each ball in a bit of extra flour so it’s lightly coated.
- Boil water and gently place the gnudi in. When they float, they’re ready!
- Optional: In a pan, melt some butter with a few sage leaves. Add the cooked gnudi and mix for one more minute.
Notes
- Don’t skip draining the spinach too much water makes the mix too soft.
- If your mix feels too wet, add a bit more flour, but not too much or it will be dry.
- Be gentle when boiling the gnudi so they don’t break apart.
- Don’t burn the butter in your sage sauce it should be melted, not brown.
Serving Suggestions
- Drizzle a little butter and sage on top for a simple, tasty touch.
- Sprinkle more Parmesan if you love cheese!
- Serve with a fresh salad or some roasted veggies.
Fun Fact
Did you know gnudi comes from Tuscany in Italy? It’s a really old recipe that started as a way to use leftover cheese and greens. People used what they had and turned it into something yummy!
Conclusion
Making gnudi is like making little cheese clouds that melt in your mouth! This dish is super fun and doesn’t take a lot of work. Plus, it feels fancy even though it’s easy to make. I love how soft and flavorful each bite is and you don’t even need a big sauce to enjoy them. I hope you try this recipe and feel a little taste of Italy in your kitchen!
