Gnudi: Pan-Seared, Pillowy Soft

Pan-searing is a cooking method that creates a delicious exterior, often referred to as the crust, on meat or protein. Gnudi, on the other hand, are fluffy ricotta dumplings, similar to gnocchi, that are often coated in semolina flour and dressed with melted butter, brown butter and sage sauce, or a simple tomato sauce. They are usually shaped like small balls or pillows and boiled, but they can also be pan-fried.

Gnudi vs Gnocchi

Ingredients

Gnocchi is made from potato and flour, whereas gnudi is made from ricotta cheese and a small amount of flour. Gnocchi also contains eggs, olive oil, and sometimes cheese. Gnudi can include eggs and Parmesan or pecorino cheese, and can be coated in semolina flour.

Texture

Gnocchi is denser and has a chewier texture than gnudi. Gnudi is lighter and fluffier, and is often described as "pillowy".

Preparation

Both gnocchi and gnudi can be boiled. Gnocchi can also be deep-fried or cooked in a skillet, whereas gnudi can be pan-fried or seared.

Taste

Gnudi is often referred to as "ravioli without the wrapper", and is considered to be a variation of Gnocchi Parisienne. It tends to be lighter than gnocchi, but both types of dumplings often rely on a savoury sauce to enhance their flavour.

How to make gnudi

Gnudi are essentially ricotta dumplings, similar to gnocchi, and are usually made with spinach. They are often called 'naked ravioli' as they are essentially the filling of a ravioli without the pasta. They are typically served with a tomato or butter sauce.

Ingredients

• Ricotta cheese
• Parmesan cheese
• Spinach
• Flour
• Eggs
• Salt
• Pepper
• Nutmeg
• Olive oil
• Butter
• Onion
• Tomato sauce

Method

First, chop the spinach and place it in a bowl with salt. Allow the spinach to rest and drain off its moisture for at least 15 minutes. Meanwhile, in a separate bowl, combine the ricotta, parmesan, flour, eggs, basil, garlic powder, and nutmeg. Mix well.

Once the spinach has wilted, pour off the juices and squeeze out the rest of the moisture. Then, mix the spinach into the ricotta mixture. Move the mixture to a clean surface and press into a rectangle, 1/2 inch thick. Cut the mixture into 1x1 1/2 inch pieces.

Add olive oil to a large pan and heat over a medium heat. Once hot, add half of the dumplings to the pan, being careful not to overcrowd. Fry for 1-2 minutes on each side until golden brown. Repeat with the remaining dumplings.

Serve the gnudi warm, topped with extra parmesan, and a tomato or butter sauce.

Tips

• Gnudi are prone to falling apart, so be sure to use a thick, whole-milk ricotta.
• Be generous with the flour when coating the gnudi before refrigerating.
• Don't skip the chill time—this helps the gnudi firm up.
• If you don't want to pan-fry the gnudi, you can boil them in salted water for 2-3 minutes.

Serving suggestions

Gnudi is a traditional Tuscan dish that is often described as "naked ravioli". It is made from a mixture of ricotta and spinach, and sometimes flour and eggs, formed into small dumplings. Gnudi can be boiled or pan-fried, and is usually served with a sauce.

• A simple arugula salad with shaved Parmesan, dressed with lemon, olive oil, and salt.
• A pear and spinach salad with a complementary cheese (instead of the traditional blue cheese), walnuts or pecans, and a dressing.
• A sauce of sautéed mushrooms, balsamic vinegar, and cream.
• Fresh tomato sauce.
• Basil pesto.
• Brown butter and sage.
• A heartier marinara sauce.
• A light lemon butter sauce.
• Gnudi can also be served as part of a larger meal with sides such as tagliatelle, spinach or kale salad, or homemade garlic bread.

The history of gnudi

Gnudi, pronounced nu'di, is a classic Italian dish that is similar to gnocchi. It is thought that the name 'gnocchi' comes from the word 'nocca', meaning knuckles, or the Lombard word 'knohha', meaning knot or walnut. These words evoke the small, tight, rounded shape of gnocchi dumplings.

Gnudi, or malfatti, are gnocchi-like dumplings made with ricotta cheese and semolina or flour. They are often lighter and more 'pillowy' than gnocchi, and are sometimes referred to as nude ravioli—the tasty filling without the pasta shell.

In Tuscany, gnudi is traditionally served with burnt butter and sage sauce, and sprinkled with Parmesan or pecorino toscano cheese. The dish is thought to originate in this region, where it is known as 'gnudi', meaning 'naked' in the Tuscan dialect. The name implies that these dumplings are naked ravioli, consisting of just the filling.

Gnudi are made by mixing ricotta, spinach, Parmesan cheese, eggs, and flour. The mixture is formed into small dumplings, which are then boiled. They can also be pan-fried, which gives them extra flavour and texture.

While the exact history of gnudi is unclear, it is likely that the dish has its roots in Tuscany, where it is still a traditional dish. The use of ricotta and spinach, as well as the simple butter and sage sauce, suggest that gnudi was originally a peasant dish, made with humble and readily available ingredients.

Ingredients and alternatives

The key ingredients in gnudi are ricotta, parmesan, flour, and spinach. However, there are several alternatives and additional ingredients you can use to customise your gnudi.

Ricotta

Ricotta is the star of the show in gnudi, so it's important to choose a good-quality variety. Look for thick, whole-milk ricotta, preferably from an Italian deli or an online specialist. Sheep's milk ricotta is a great choice if you can find it, as it has a gentle acidity, but cow's milk ricotta is a fine alternative. Avoid the UHT versions commonly found in supermarkets, as they tend to be wetter and blander.

Parmesan

Parmesan is another key ingredient in gnudi, adding a rich, salty flavour. Grate it finely and use a generous amount. Some recipes call for pecorino instead of parmesan, but parmesan is generally preferred for its richer, sweeter flavour.

Flour

The type of flour you use is important, as it affects the texture of the gnudi. Semolina flour is a popular choice, giving the gnudi a grittier texture. However, you can also use all-purpose flour or gluten-free alternatives like rice flour, chickpea flour, or corn flour. Just be aware that using gluten-free flour may affect the binding of the gnudi, so you may need to adjust the recipe accordingly.

Spinach

Spinach is a classic ingredient in gnudi, adding a ferrous edge to the delicate sweetness of the ricotta. However, it is not essential, and you can omit it if you prefer. If you do use spinach, be sure to chop it finely and squeeze out any excess moisture before adding it to the ricotta mixture.

Eggs

Eggs act as a binder in gnudi, helping to hold the delicate mixture together. Most recipes call for one or two eggs, but you can adjust the quantity depending on the consistency of your mixture.

Spices

Nutmeg is a popular spice to add to gnudi, bringing a gentle warmth that complements the sweet and salty flavours of the cheese. Black pepper is another option, or you can leave out the spices altogether if you prefer.

Alternative ingredients

While the above ingredients form the basis of most gnudi recipes, there are several alternative ingredients you can use to add your own twist.

• Fresh basil leaves add a burst of flavour and colour to the gnudi.
• Garlic powder or fresh garlic can be added for a bolder flavour profile.
• Onions can be sautéed and added to the mixture for extra depth of flavour.
• Peas can be used instead of spinach for a sweeter taste.

Frequently asked questions