Gnudi
Also known as: ravioli gnudi, naked ravioli, malfatti
Tuscan ricotta and spinach dumplings bound with a little flour: balls about 3 cm across, essentially ravioli filling without the pasta.
Gnudi are Tuscan dumplings of ricotta and spinach bound with egg and a little flour. They belong to the gnocchi and spätzle group, although in make-up they are closer to ravioli filling.
The name is the Tuscan form of nudi, "naked": they are ravioli filling without its "clothing" of pasta. That is why they are also called ravioli gnudi, and in some places similar dumplings are known as malfatti, "badly made". The dish is found all over Tuscany, including Florence and Siena.
The base is well-drained ricotta, often sheep's milk, and spinach or chard that has been cooked, squeezed dry and finely chopped. Egg, plenty of grated parmesan, nutmeg and just enough flour to hold the mixture together are added. The mixture is rolled into balls about 3 cm across and coated in flour or semolina; the less flour, the more delicate the gnudi.
They are poached in gently simmering salted water for 2–4 minutes, until they float, and lifted out carefully with a slotted spoon. The classic dressing is melted butter with sage and parmesan; they are also served with a light tomato sauce.
Ready-made gnudi are less common in the fresh pasta aisle than potato gnocchi. When buying, check that ricotta is the first ingredient. Homemade balls can be shaped ahead and kept in the fridge on a bed of semolina for up to a day, which helps them hold their shape.
Facts
| Raw material | Ricotta, spinach or chard, parmesan, egg, a little wheat flour |
|---|---|
| Region | Tuscany (Florence, Siena), Italy |
| Duration | 2–4 min in gently simmering water |
| Main use | Butter, sage and parmesan; tomato sauce |
How it connects to Pasta
Gnudi → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- What it contains
- 🧀 Ricotta, 🥚 Chicken egg, Wheat flour
- Part of
- Gnocchi and spätzle
- Similar and different
- Gnocchi, Ravioli
- In other topics
- 🧀 Parmesan, 🧈 Butter
Frequently asked questions
How are gnudi different from gnocchi?
Gnocchi are mostly potato and flour. Gnudi are based on ricotta and spinach with very little flour, so they are softer and more delicate.
What does the name gnudi mean?
Tuscan gnudi means nudi, "naked": ravioli filling without the pasta.
Why do my gnudi fall apart when cooking?
Usually the ricotta or spinach was too wet or the water boiled too hard. Drain the ricotta well, squeeze the spinach dry and poach at a gentle simmer.
What to read next
- Gnocchi — Italian dumplings traditionally made from potatoes and soft wheat flour; dough, size and shape differ from region to region.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
Similar
Gnocchi alla romana · Spätzle · Gnocchi · Casunziei · Schlutzkrapfen · Mezzelune