Easy Italian Gnudi Recipe (2024)

FAQs

How do you keep gnudi from falling apart? ›

It is roughly translated to mean “naked” in Italian. Gnudi are gnocchi-like dumplings made with ricotta cheese and spinach instead of potato. They are often light, tender and creamy. Gnudi is thought to be the naked filling of ravioli — without the pasta that surrounds it.

Gnudi are soft, creamy Italian pillows of ricotta and Parmesan cheese—they are similar to gnocchi but are made with little or no flour. The word gnudi means "naked"—that makes sense because they are like cheese ravioli without the pasta covering.

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

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.

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

Gnudi (Italian: [ˈɲuːdi]), also called malfatti, are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour. The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi.

Tuscan cheese-filled dumpling bites

The famous Gnocchi originated in Northern Italy during the Roman age, and out of it, Gnudi was born. Gnudi is a similar dumpling containing semolina but utilises cheese instead of potato to make the dough.

“Dumpling” in Italian can translate as gnocco or as raviolo. Gnocchi are a type of naked dumpling, made of dough or of a mixture of different ingredients (potatoes with flour and sometimes eggs, ricotta with herbs and flour etc.). The word gnocco means literally “lump” (it also means very hot man).

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.

How do you pronounce gnudi in Italian? ›

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

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.

What's a “noodie,” you ask? It's a hoodie without the hood, aka a crewneck sweatshirt.

A fresh gnocchi dough can be made 6 hours ahead of time and stored in the fridge. Any longer than that and the gnocchi will begin to turn an unpleasant grey colour and become softer in texture. However, you can easily freeze gnocchi.

A: You can put your ricotta filling in an airtight container and store it in the fridge. However, I don't recommend storing it for more than 2 days. I typically use it right away, but that's just a personal preference. If you need it for foods that take time, you can make it in advance the night before.

Keep the pot at a gentle simmer when cooking the dumplings. An aggressive simmer or boiling will break them apart. Keep the heat low and cover the pot so that they steam. The dumplings can cook longer than the suggested times without issues, but agitating them with an aggressive simmer will make them fall apart.

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.