The Gnudi I'm a first course typical of Toscan kitchen, in particular of Siena And Grosseto. It is about large dumplings from the elongated shape based on ricotta cheese, spinach, parmesan. From Tuscan dialect they come called "Gnudi" which means "naked"; or strips of egg pasta sheet typical of Ravioli, therefore made exclusively with the content of the filling! From the very soft consistency to the bite, fragrant, tasty, I am a unique goodness that has poor peasant origins, handed down from family to family. Usually after being blanched a few minutes in the water come seasoned with butter and sage ! You want prepare them at home? Here is for you Gnudi recipe, with all Advice And Secrets illustrated with step by step photos for a perfect result! Own like those of Tuscan grandmothers!
Like any traditional recipe they exist small variations in execution, the one I give you today is there Original recipe of the Gnudi with ricotta and spinach taken from my Tuscan cookery book from which I also took the beloved Ribollita!
It's about a Easy but laborious recipe. In fact thedough is prepared in 2 minutes; but the gnudi must be made one by one with the help of 2 tsp; the mixture is turned several times in order to compact itself into a small quenelle and this it will take you some time! But believe me you will be rewarded with every bite!
Just like the ricotta and spinach gnocchi, they are perfect for making tasty first courses, from one dinner with friends to the Sunday lunch! believe me they will all love them too children!
Pumpkin Gnocchi (the perfect recipe, with tricks, tips and mistakes to avoid!)
|50 minutes||5 minutes||55 minutes|
Quantity for 3 – 4 people
For the dough:
How to make Gnudi
First of all, boil the spinach in 1 glass of water. Then drain them and squeeze them in a cotton cloth, they must be completely dry and free of water.
If they contain water the gnudi will not be well! then repeat this step several times!
Then chop them with a knife and place them in a bowl.
Finally, squeeze the ricotta in a cloth as well, it must be dry and completely free of whey.
Finally, add it to the bowl with the spinach, Parmesan, egg, nutmeg and salt. Turn well, in a few seconds you will get a soft but not liquid mixture!
Then with the help of 2 teaspoons form the gnudi. Repeat the operation by transferring the contents from one teaspoon to the other until you obtain an elongated quenelle and gradually place on a pastry board lined with flour, without crushing just by placing them:
Finally repeat this until all ingredients are used up!
Yours are ready Gnudi to cook!
You can leave them in the air without cooking them for a maximum of half a day!
Then boil a pot with water and salt.
When it is time to throw the gnudi, use a scoop, lift them and turn them in the flour and always with the scoop, lift them and throw them directly into completely boiling water!
In 1 – 2 minutes maximum they will rise to the surface.
Finally drain them with a slotted spoon directly into a large pan where you have heated the butter and sage and adding 1 tablespoon of cooking water, complete the cooking! Serve on the table with a sprinkling of pepper and Parmesan.
Here are the ready Gnudi: