Gnudi is pronounced nude-y, and how appropriate that is. Because gnudi are little lumps of the filling that would normally be inside ravioli, only boiled gently without their clothes.
Have You Ever Made Gnudi?
We've made the recipe above, from Giada De Laurentiis, before, to mixed results. Once, the little balls of spinach and ricotta dredged in flour stayed perfectly formed in their hot water bath. The other time, we might have eyeballed the ingredients, and our gnudi broke apart while cooking.
Lesson to be learned: Follow the gnudi recipe to the letter, or you might not have enough binding to keep them together.
We started thinking about gnudi again yesterday. There was an article in The New York Times Magazine about malfatti, which means "poorly made" in Italian. According to Amanda Hesser, malfatti are gnudilike in their nakedness, only these were formed with breadcrumbs instead of ricotta and were baked under the broiler after being boiled.
Gnudi... Malfatti... They both sound good to us, and both are a lovely, light way to eat Italian without the pasta.
• Gnudi, from the Food Network
• Mrs. Sebastiani's Malfatti, from The New York Times
Who else eats gnudi?
Related: Recipe: Ricotta Spaetzle
(Image: Food Network)
Tags
Roundup - NY Times Dining Section, Health, Ingredients - Vegetables, Amanda Hesser, Giada De Laurentiis, gnudi, malfattiRelated Links
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I've made gnudi from leftover braciole filling. DELISH!
view Elissa at Poor Man's Feast's profile
I've always called those "spinach gnocchi." I saw them on someone's food blog once (I wish I could remember his name to give proper credit), and saw it again in The Silver Spoon Italian cookbook.
view OneWallKitchen's profile
Oh yeah--they were awesome, cooked and served under brown butter with sage! I'm cooking a batch this weekend for an Italian-themed dinner!
view OneWallKitchen's profile
Made gnudi? No. Ate delicious gnudi at a yummy neighborhood restaurant? Yes. :D
view Kalinda's profile
I've made Giada's before and it was only so-so. I'm not sure how much of that was to them barely holding together or if I was just expecting a slightly different result, but they're not on my list of things I *need* to make again.
view charmon's profile
weight watchers has a recipe for something similar that I have made before with much success.
http://weightwatchers-diets.blogspot.com/2008/07/weight-watchers-recipes-gnocchi.html
view JLBinBrooklyn's profile
Not only have I never made it, I've never heard of it! How can that be? It sounds fab though.
I have made gnocchi with spinach and sweet potato though which is similar in many ways. And, I guess meatballs poached in broth are similar, too.
Has anyone else noticed that I'm rambling?
view Dana McCauley's profile
The gnudi in the photo looks like a strozzepretti I made once with spinach and ricotta. It was good, but it tasted quite a bit different from April Bloomfield's gnudi at the Spotted Pig (delicious) and that I recreated at home via Melissa Clark's book.
view ottan's profile
Giada's gnudi (just love the name) was one of the first recipes I tried in the tiny kitchen of my first apartment. I managed to get it to stay together, but I felt it was lacking in flavor...now that I see this I'm inspired to try again!
view mistabelle's profile
i find it easier ( and less bland) to make straight ricotta gnudi and serve them on spinach or other greens...sauteed with garlic, brown butter etc.
view saltyc's profile