How to make the perfect Italian Gnudi: the easy recipe
published on 19 January, 2024 at 15:00
Buongiorno from Florence
Our Elpidio is in Piazzale Michelangelo and today he is gonna show you how to make Gnudi.
"Gnudi" means "naked" in Italian – think of them as the rockstars of the dumpling world, skipping the pasta jacket.
Just the most common filling of ravioli: Ricotta and spinach.
Let's make them!
Ingredients:
Our Elpidio is in Piazzale Michelangelo and today he is gonna show you how to make Gnudi.
"Gnudi" means "naked" in Italian – think of them as the rockstars of the dumpling world, skipping the pasta jacket.
Just the most common filling of ravioli: Ricotta and spinach.
Let's make them!
Ingredients:
700g fresh spinach
350g ricotta cheese
50g 00 flour
50 grated Parmigiano Reggiano DOP
1 large egg
1 pinch black pepper
nutmeg to taste
salt to taste
for the sauce:
100 g butter
sage to taste
Parmigiano Reggiano DOP to taste
Method:
350g ricotta cheese
50g 00 flour
50 grated Parmigiano Reggiano DOP
1 large egg
1 pinch black pepper
nutmeg to taste
salt to taste
for the sauce:
100 g butter
sage to taste
Parmigiano Reggiano DOP to taste
Method:
- Start with adding the spinach into a pot and stirfry them by themselves
- Once their volume is reduced, let it cool
- Chop them and press them in a towel to dry them up
- Grab a big bowl and mix fresh ricotta, Parmesan, spinach, egg yolks, salt, pepper, and a dash of nutmeg. Give it a good stir
- Slowly add the all-purpose flour. Mix it gently – we're aiming for a soft, cloud-like dough.
- Flour up your workspace. Roll the mix into small Gnudi balls – like crafting edible treasures! Just make sure they don't stick to the tray.
- Salt up some water, and get these dumplings to boil. When they pop up to the surface (usually 2-3 mins), scoop them out.
- Melt some butter in a pan and toss them with sage leaves.
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