Italian Recipe for Gnudi from the Sabine Hills

Have you heard about our special wine harvest weeks at La Cucina Romana in the Sabine Hills?  You can experience first-hand how wine is made, from picking the grapes to starting the fermentation. You will also, of course, enjoy hands-on cooking classes focussing on delicious Italian dishes, such as this recipes for the classic dish, “Gnudi,” during your authentic cooking tour.

Gnudi, by the way, are a type of dumpling, akin to gnocchi but made with almost no flour. They are sometimes called “ravioli gnudi,” or “nude ravioli,” as in essence they are the raviolo filling “naked” of its pasta outer layer. It is pronounced “nyoo-dee,” and it is a fabulously tasty but quite simple dish!

See all our cooking vacations in the Lazio region.

Gnudi from the Sabine Hills

Serves: 4
Prep time: 15 minutes
Cook time: 2 minutes
Cook method: Boil

Ingredients:

• 1 lb Spinach or Swiss chard, cooked, chopped, and drained well
• 1 lb Ricotta cheese
• Parmesan cheese, to taste
• Flour
• 1 egg

Instructions:

1. Steam or boil the spinach or Swiss chard, then drain and squeeze out as much liquid as you can.

2. Mix the greens with the ricotta cheese and one egg, and some Parmesan cheese.

3. Spoon small amounts onto a mound of flour, rolling to coat and touching as little as possible to keep them from sticking.

4. Prepare a large pot of boiling, salted water. Drop no more than 10 “gnudi” at a time (unless you are using a very big pot) into the water and remove them as soon as they float to the top (usually in a minute or two).

5. Dress them with butter or olive oil and herbs such as sage or basil, and sprinkle with more Parmesan.

Note: you can also serve them with a light tomato sauce or pop them into a hot oven for a few minutes with some blue cheese sprinkled over them.

Enjoy this recipe and more during La Cucina Romana in the Sabine Hills! Contact us for details.

Try these related recipes:

• Green “gnocchi”
• Gnudi di ricotta with seasonal vegetables
• Gnudi di ricotta e spinacci from Tuscany

By Peg Kern

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