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.

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.

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.

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.

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 is the history of gnudi? ›

The origin of the gnudi is ancient ,of course uncertain, handed down from the Tuscan peasant tradition . Probably one of the many gnocchi shaped dish typically cooked with other ingredients before the arrival of the potatoes with the discovery of America.

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

Keep in mind: You can freeze any type of gnocchi that is prepared. To keep their best texture freeze them uncooked for future cooking. It's an easy way to cook them straight from the freezer to make your favorite gnocchi dish to enjoy for an easy weeknight meal.

Note: If freezing gnudi, line a baking sheet with parchment paper and very lightly sprinkle with flour. Place cut gnudi on baking sheet, making sure the gnudi are not touching each other. Freeze tray until all the gnudi are frozen completely solid, and transfer to a zipper freezer bag.

Once they've been formed into dumplings, lay them in a single layer on two baking sheets, cover with cling film and freeze until solid, then transfer to sandwich bags and keep for up to 2 months. You can then boil them in a pan of simmering water straight from frozen until they bob to the surface.

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.

Because any added ingredient will add extra moisture to the dough you may have to add more flour and cheese to bind it together. The biggest takeaway from making any type of gnocchi dough is adding just enough flour for the dough to hold together and not too much more.

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

The only reason for this happening, is that you cook the pasta shells in too little water and you do not stir as soon as you throw the pasta into the boiling water.