Easy Italian Gnudi Recipe (2024)

FAQs

Why is my gnudi falling apart? ›

Too much moisture can make the delicate gnudi fall apart, so use a good quality whole-milk ricotta and remove as much moisture as possible.

Gnudi is the Tuscan word for "naked" (in standard Italian nudi), the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of just the tasty filling without the pasta shell.

Gnocchi have a starchy base, such as potato or flour, while gnudi are, at their simplest, little more than featherlight clouds of fluffy fresh ricotta, often dressed with nothing fancier than melted butter.

Whatever works best for you! But I digress, back to the gnudi, in this recipe we actually baste the gently simmered gnudi in brown butter and then serve them with a very simple but delicious tomato sauce, plenty of parmesan and fresh basil and I can't tell you how good these are.

My Gnocchi Are Falling Apart When I Cook Them

This means there isn't enough flour and your dough is too wet. Try adding another 1/4 cup of flour and try again. A good idea is to have a pot of water on the go before you roll out and shape your gnocchi.

When cool enough to handle, scrape off the skins and push the potato through a ricer or food mill, then, while still warm, start working your dough on a floured work surface. (Here, Davies offers up another tip to fight the mush: “Spread out the mash to cool; the escaping steam will further take away any moisture.”)

Once gnudi have formed a skin, they can be frozen.

The “g” is silent in both words; thus, gnocchi is pronounced “nyoh-kee,” while gnudi is pronounced “nyoo-dee” or simply “noo-dee.”

Goomah — Mistress or girlfriend. It comes from the Italian comare, which means godmother or second mother. In other words, someone who takes care of you. Goomba — Compatriot or fellow comrade.

Semolina Substitute

Replace the semolina flour called for in the recipe with an equal amount of all-purpose flour, bread flour, or whole-wheat flour. Bread flour or whole-wheat flour will work best; they have a higher gluten content than all-purpose flour.

Is gnocchi better or worse for you than pasta? ›

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Make-Ahead: While they are best eaten immediately, you can make these up to 1 day ahead of time. Simply reheat right before serving. How to Reheat: Place them in a pot of boiling salted water and cook for 1 to 2 minutes or until hot. You can also cook on a microwave-safe plate until hot.

Gnudi are traditionally served in a brown butter and sage sauce, or a simple tomato sauce. Since they're quite delicate, even after cooking, they're prone to falling apart if you toss them directly with the sauce.

Pairing Tip: Why a Juicy White Works with this Dish

A ripe, fruity white with fine cut will stand up to the starchy, smooth ricotta dumplings and the burst of acidity from a quick version of tomato confit. Try a juicy white blend or, if you can find one, an offbeat varietal bottling of Petit Manseng.

noun. in the nuddy informal. in the nude; naked.

5 Common Reasons Dumplings Fall Apart

Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it. If there's air trapped in the sealed dumpling, it will balloon during cooking, causing an explosive first bite.

Gnocchi can disintegrate for a few reasons. You might not have added enough flour or egg, or you may have overboiled them.

You over- or undercook the noodles.

"The most common mistake is either undercooking or overcooking.