new day, gnudi!

what is this?  well, it’s a new day here at perfect last bite and i thought in honor of newness i’d share a recipe plus pics of one of my favorite things to eat (& make!)  gnudi is an amazing pasta-like dish that’s light, fluffy and crazy delicious.  unless you’ve had it, it’s hard to describe, but i’ll try, sort of like gnocchi without the starch or a naked ravioli with just the filling and no pasta shell.

gnudi in a creamy marinara sauce

the ingredients can vary but the basics are ricotta, flour, egg, parmesan, salt and pepper.   the sauce is up to you… browned butter, tangy puttanesca, bolognese or a creamy marinara (as shown below).  is your mouth watering yet?

forming the ricotta and other ingredients into a ball

one of the great things about the delicate nature of gnudi is that you need to freeze it before cooking.  as it’s mostly cheese, it needs to harden a bit before cooking.  what’s fantastic about this, is you can make quite a bit, dirty up your kitchen good and freeze a ton.  i actually have some in my freezer right now and am debating to keep typing or boil some water and have an inspirational snack.

rolling out the gnudi

the only downside to mastering this recipe is that you will start getting texts and messages with just one word… gnudi?!?  which i think means, when will you make it for me again, or it could be a groan, like, what have you done to me…

slicing the gnudi

i’m not exactly sure, but i do know that there is no going back once you’ve had great gnudi… ask alvin or ben (my fellow texas masterchef peeps & dear confidants) whom i recently shared some with at  the meddlesome moth here in dallas, or april bloomfield who’s restaurant, the spotted pig, does a famous version or barbara lynch whose cookbook inspired this rendition.  & as always, let me know what you think.

gnudi, rolled and ready to freeze

get the recipe here:

1 lb. fresh ricotta; 1 cup flour (+ extra for rolling); 1 egg (beaten); 1/2 cup finely grated parmesan; 1 tbspn of kosher salt; 1 tbspn of ground white pepper; gnocchi board (or you can use the tongs of a fork)

parmesan, flour, egg, ricotta

mix all of the ingredients into a large mixing bowl with a wooden spoon.  the mixture should be slightly moist.  dust the work surface with flour and mold the gnudi into a ball.  place the gnudi ball into the fridge for 30 minutes (this step can be skipped, but through trial and error i prefer).  cut a ¼ of the gnudi ball off and roll into about a ¾” log.  add flour to help the rolling process and to evenly coat so there are few holes (holes are no good in gnudi).  after your logs are rolled slice them into 1” ovals.  roll the ovals onto your gnocchi board for ridges (which will adhere to whichever sauce you prefer) and freeze for 1 hour, or longer.  when ready to eat, bring a heavily salted pot of water to boil and cook for 2 minutes.  remove and place immediately in your sauce of preference.  garnish with fresh basil and serve.

jk rolling out the gnudi

rolled out gnudi into 3/4" logs

sliced gnudi

About Jennie

i'm like you... a lover of food and life. i cook, i create, i photograph, i dream - i love.
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4 Responses to new day, gnudi!

  1. AJB says:

    Hi Jk, you should see all the stuff I have going on for next week. I am way past overdoing it if there is such a thing.
    PS: There will be plenty of goodies, so be ther or square.

  2. Rex Ryan says:

    Pretty nice post. I just stumbled upon your blog and wanted to say that I have truly enjoyed browsing your blog posts. After all I’ll be subscribing to your rss feed and I hope you write again very soon!

  3. Gregory Wright says:

    I just made these recently and was not pleased with what I had made. I know they can be great. I’m going to try YOUR version. Mine were REALLY sticky and gloppy. The pics here really help, coz mine did not look like that. Fingers crossed…

    • Jennie says:

      Hey, you’re right. They can be sticky. The trick, with any sorta “pasta” (even though this isn’t one totally) is to add a little flower when it becomes gooey. Not only to your surface but to your hands. Glad you like the pics… I find it helpful to “see” a recipe sometimes. X