Wednesday, September 30, 2009

Gnudi with tomato sauce

Gnudi?? what a weird name! Nudo means 'nude' in italian and these are basically ravioli without the pastry wrappers! They can be considered a cousin of  gnocchi but made with ricotta rather than potato.

I would suggest using fresh ricotta from a cheese store rather than supermarket ricotta. Make sure the ricotta is will drained but putting it in a sieve lined with cheesecloth and leave in the fridge until it stops dripping.
Whats so great about this recipe is that you can add spinach, different herbs, well its up to your imagination. The sauce can also be anything you like and a simple as butter and sage.

This recipe is similar to one i posted a while ago for Malfatti.

1 cup flour
1 lb ricotta
2 eggs
1 egg yolk
1/2 tsp nutmeg
 2 1/2 cups grated parmesan
sea salt and fresh ground pepper to taste
2/3 cup fresh tomato sauce ( or cheat here and used canned!)

Fill a pan with water, add some salt and bring to the boil.
In a food processor, mix the eggs, ricotta, egg yolk, 2 cups of the cheese, the nutmeg, add salt and pepper to taste.
Mix until you get a smooth paste.
Sprinkle the flour onto a plate.
Divide the mixture into manageable pieces and roll into strips about 1 1/2 inch wide. They should look like snakes!
Cut slices of about 3/4 inch thick and roll them lightly in the flour.
Make sure the water in the pan is boiling and and add to the pan but don't over crowd.
Let boil for about 2 mins then remove with a slotted spoon. Repeat untill they are all cooked,
(At this point, you can let them cool down and refridgerate for later use. Covered, they can keep for about a day).
If you are eating them immediately, pre-heat the oven to 400F, put the gnudi in a baking dish, drizzle with the tomato sauce, add the remaining cheese and bake until lightly browned (about 15 mins)
Should serve 4!


  1. oooh I love the idea of this!! Sometimes the filling is the best part!!!

  2. Ok - I just ate gnudi at a local restaurant last night - it was amazing!!!


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.