GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta (2024)

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Gnudi is a classic Tuscan recipe, simple and delicious! The particularity of these Italian dumpling is the smoothness of the dough and the intense flavor thanks to the spinach Ricotta, and Parmigiano-Reggiano cheese. Commonly, Gnudi are tossed with butter and sage and often paired with a simple, fresh tomato sauce. Try them on and let me know: they’re an authentic bite of Tuscany!

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GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta (2)

  • 1.75 lb (780 g) fresh spinach
  • ½ lb (230 g) Ricotta cheese
  • ½ cup (50 g) Parmigiano-Reggiano, grated
  • 2 eggs
  • 14 tbsp (110 g) all propose flour
  • 1 cup fresh tomatoes sauce (here my family recipe)
  • 4 tbsp unsalted butter
  • 2 pinches nutmeg, grated
  • 10 leaves fresh sage
  • 2 pinches black pepper
  • 2 pinches table salt
  • 5 tbsp coarse salt

GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta (3)

GNUDI OR MALFATTI

Gnudi, also called Malfatti ("ugly shaped" in Italian) are delicious Tuscan dumplings made with a mixture very similar to the Ravioli filling. The legend tells of an Italian cook that tried to boil the leftovers stuffing of fresh pasta, creating in this way the Gnudi (“Gnudi” means "naked" in Tuscan dialect, filling stripped of the pasta shell).

The recipe is basically the same in all the Tuscany cities, besides a couple of things.

The first is the quantity of flour into the mixture: someone reduce or increase the amount, someone else just doesn't use it: in the last case, the dough will be very soft, but very difficult to cook maintaining their shape.

The second difference concerns the cheese. Some recipes requires just Parmigiano-Reggiano, some others only Pecorino Toscano, or a mix of both. Personally, I prefer use exclusivelyParmigiano-Reggiano.

GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta (4)

BOILING SPINACH

First, rinse the spinach leaves thoroughly and cook them 5 minutes in boiling water; then raise and pour the vegetables into iced water to stop the cooking and save the bright color. After that, squeeze the spinach a little at a time: it’s critical eliminate as much water as possible. Finally, mince the spinach.

GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta (5)

GNUDI DOUGH

Now, combine in a bowl the spinach with ricotta, eggs, grated Parmigiano-Reggiano, 7 tbsp of flour, 2 pinches of nutmeg, 2 pinches of black pepper, and 2 pinches of salt. Whisk and knead the mixture until consistent, them store in the fridge covered with plastic wrap for at least 1 hour up to 24 hours.

GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta (6)

BUTTER AND SAGE

Melt the butter in a large pan, then sauté the sage over medium heat until the butter starts to become lightly brown.

GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta (7)

GNUDI DUMPLINGS

Divide the Gnudi dough into 20 parts, the roll in the flour shaping them into balls. Now, boil the dumplings into boiling water salted with 4.5 tbsp of coarse salt. Cook a couple of minutes then raise with a slotted spoon and season with the butter and sage. Be careful because the Gnudi are very delicate.

GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta (8)

SERVING GNUDI

Serve Gnudi immediately, with or without a spoon of fresh tomato sauce (here the recipe) and a sprinkle of Parmigiano-Reggiano and black pepper.

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple actionhelp the growth of this blog and make very happy🙂

GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta (9)

GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta (10)

PRINTABLE VERSION

Yield: 4

GNUDI RECIPE - Traditional Tuscan dumplings with spinach and ricotta

GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta (11)

Gnudi is a classic Tuscan recipe, simple and delicious! The particularity of these Italian dumpling is the smoothness of the dough and the intense flavor thanks to the spinach Ricotta, and Parmigiano-Reggiano cheese. Commonly, Gnudi are tossed with butter and sage and often paired with a simple, fresh tomato sauce. Try them on and let me know: they’re an authentic bite of Tuscany!

Prep Time35 minutes

Total Time35 minutes

Ingredients

  • 1.75 lb (780 g) fresh spinach
  • ½ lb (230 g) Ricotta cheese
  • ½ cup (50 g) Parmigiano-Reggiano, grated
  • 2 eggs
  • 14 tbsp (110 g) all propose flour
  • 1 cup fresh tomatoes sauce (here my family recipe)
  • 4 tbsp unsalted butter
  • 2 pinches nutmeg, grated
  • 10 leaves fresh sage
  • 2 pinches black pepper
  • 2 pinches table salt
  • 5 tbsp coarse salt

Instructions

  1. BOILING SPINACH
    First, rinse the spinach leaves thoroughly and cook them 5 minutes in boiling water; then raise and pour the vegetables into iced water to stop the cooking and save the bright color. After that, squeeze the spinach a little at a time: it’s critical eliminate as much water as possible. Finally, mince the spinach.
  2. GNUDI DOUGH
    Now, combine in a bowl the spinach with ricotta, eggs, grated Parmigiano-Reggiano, 7 tbsp of flour, 2 pinches of nutmeg, 2 pinches of black pepper, and 2 pinches of salt. Whisk and knead the mixture until consistent, them store in the fridge covered with plastic wrap for at least 1 hour up to 24 hours.
  3. BUTTER AND SAGE
    Melt the butter in a large pan, then sauté the sage over medium heat until the butter starts to become lightly brown.
  4. GNUDI DUMPLINGS
    Divide the Gnudi dough into 20 parts, the roll in the flour shaping them into balls. Now, boil the dumplings into boiling water salted with 4.5 tbsp of coarse salt. Cook a couple of minutes then raise with a slotted spoon and season with the butter and sage. Be careful because the Gnudi are very delicate.
  5. SERVING GNUDI
    Serve Gnudi immediately, with or without a spoon of fresh tomato sauce (here the recipe) and a sprinkle of Parmigiano-Reggiano and black pepper.

GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta (12)

GNUDI RECIPE - Traditional Tuscan dumpling with spinach and ricotta (2024)

FAQs

How do you keep gnudi from falling apart? ›

3 Tips for Great Gnudi
  1. Buy the best ricotta you can find. If the ricotta isn't thick enough, you run the risk of them falling apart as they boil, so you'll want to seek out the thickest whole-milk ricotta you can find. ...
  2. Sprinkle the gnudi generously with flour. ...
  3. Don't skimp on chill time.

What is the difference between gnudi and ricotta gnocchi? ›

Gnudi (Italian: [ˈɲuːdi]) 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.

What does gnudi in Italian mean? ›

Gnudi is a nice Italian meal that is very similar to Gnocchi. 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.

What is an Italian dumpling called? ›

Gnocchi are a type of dumpling-style pasta popular in Italian cuisine.

How do you make dumplings without falling apart? ›

The steam that builds up by covering the pot is what cooks the dumplings. Don't boil or stir the dumplings. Vigorous boiling and stirring will cause the dumplings to fall apart.

Why did my drop dumplings fall apart? ›

Use the right amount of water. When making dumplings, it is important to use the right amount of water. Too much water will make the dough too wet and sticky, and the dumplings will fall apart.

What is a substitute for semolina in gnudi? ›

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.

What is the history of gnudi ricotta? ›

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 is the difference between gnocchi and Gnudi? ›

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.

Can you reheat Gnudi? ›

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.

Can I freeze Gnudi? ›

Cover baking dish with plastic wrap and refrigerate for at least 1 and up to 3 days, turning the gnudi once per day. Once gnudi have formed a skin, they can be frozen.

What are the three types of dumplings? ›

Instead, we're focusing on three different subcategories within the Chinese culinary canon: Chinese dumplings, wontons, and baozi. Although all three of these fit within that culinary definition, we're setting them apart from each other due to their different preparation methods.

What are the most popular Italian dumplings? ›

Gnocchi. This is the traditional Italian form of dumplings. Today, the word gnocchi usually refers to a dumpling made with potato-based dough shaped into thick bite-sized pieces and pressed into a ribbed wooden board or grater to create an imprint, which helps the sauce to adhere to each piece.

What does gnocchi mean in Italian? ›

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle. It has been a traditional type of Italian pasta since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent.

Why won't my gnocchi dough stay together? ›

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.

What causes gnocchi to fall apart? ›

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

Why is my gnocchi dough crumbly? ›

The gnocchi dough will still be a bit crumbly when you first mix the potatoes with the flour and eggs. You want the final dough to be soft, smooth, and a little sticky. For gnocchi with a fluffy texture, don't knead the dough past the point where the flour is fully incorporated into the potatoes.

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