Gnudi: A Must Try Italian Recipe

Are you are familiar with gnudi? In Italian it literally means “nudes.” Sexy right?

Well they sure are delicious, sexy or not! Anyway, they are kind of like gnocchi (the potato dumplings) except instead of being made with potato, they are made with ricotta and spinach–or at least this recipe is 😉 Online, I have also found gnudi recipes made out of just ricotta…but these are divine. I have seen them described as the inside of a ravioli, without the pasta on the outside–and that’s the best part of ravioli, right?!

These are light and delectable! I highly recommend everyone try this. They are quick and easy and most of the ingredients are in your kitchen already (maybe not the ricotta or frozen spinach, though I personally always keep at least one or two boxes of spinach in the freezer).

*Full recipe at the bottom of this post.

Gnudi Italian Recipe

Gnudi Italian Recipe

Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, parmesan cheese, egg and yolk.

Gnudi Italian Recipe

Stir in nutmeg, salt, pepper, garlic powder and flour. Form mixture in to small, flattened balls.
Gnudi Italian Recipe

Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.

Heat the tomatoes in a pan over medium high heat. Add some olive oil, salt, pepper, garlic powder and chipotle seasoning (if you want to add a bit of spicy heat). Cook to your desired consistency–I like mine somewhat chunky with the liquids cooked off for this meal. More like a salsa topping, not like a marinara sauce with spaghetti.

Place gnudi in two bowls and spoon the tomato sauce on top. Feel free to garnish with grated cheese if you wish.

Wow, look at that steam!

Gnudi Italian Recipe

Happy eating! And let me know what you guys think 🙂

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Gnudi

Serves 2

Ingredients:

  • 8-10 ounces whole milk ricotta cheese
  • 8-10 ounces frozen spinach, thawed and squeezed dry
  • 1/2 cup grated parmesan (or other cheese of your choice)
  • 1 egg
  • 1 egg yolk
  • about 1/8 teaspoon freshly grated nutmeg
  • Salt
  • Freshly ground black pepper
  • Garlic powder
  • Chipotle powder (or any spicy heat that you like)
  • Olive oil
  • 2.5 tablespoons all-purpose flour, plus more for coating
  • 14.5 ounces diced tomatoes (I love Hunt’s Fire Roasted)

Directions:

  1. Bring a large pot of salted water to a boil.
  2. In a large bowl, mix ricotta, spinach, parmesan cheese, egg and yolk.
  3. Stir in nutmeg, salt, pepper, garlic powder and flour. Form mixture in to small, flattened balls.
  4. Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
  5. Heat the tomatoes in a pan over medium high heat. Add some olive oil, salt, pepper, garlic powder and chipotle seasoning (if you want to add a bit of spicy heat). Cook to your desired consistency–I like mine somewhat chunky with the liquids cooked off for this meal. More like a salsa topping, not like a marinara sauce with spaghetti.
  6. Place gnudi in two bowls and spoon the tomato sauce on top. Feel free to garnish with grated cheese if you wish.