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gnudi - what is it, exactly?

Andiereid Nov 17, 2006 01:22 AM

I'm showing my ignorance, and I should have ordered it when we were at the Spotted Pig last weekend, but I wanted a salad they had and their quail, so I didn't. Would someone please explain exactly what gnudi is? It appears to be something ravioli-ish?

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  1. l
    Luwak RE: Andiereid Nov 17, 2006 04:31 AM

    I don't know, but gosh it sounds like fun.

    1. r
      RicRios RE: Andiereid Nov 17, 2006 04:31 AM

      I read "gnudi", my brain processed "gnocchi", and my google returned this:

      "Well, the gnocchi type thing is called gnudi, and it’s beyond fantastic. Most everyone likes the concept of gnocchi, but being especially prone to overkneading and overcooking, gnocchi can be a hard, chewy downer. Gnocchi lovers often mention the word ‘pillowy’ when gushing about it, but pillowy gnocchi is a rare experience.

      That explains the popularity of Spotted Pig’s gnudi. Minimize the flour and put the rolling pin or pasta machine away. Replace the potato of gnocchi with a soft pillowy cheese. The result is a delicate “cheese-gnocchi-type-thing” that is indeed pillowy and easy to make at home.

      Pair the gnudi with anything you’d like – crispy pancetta or earthy mushrooms on a typical night at home, or on a special occasion(Gothamist made this dish on New Year’s Eve) brown them in tarragon infused butter and toss with chunky pieces of fresh lobster. "


      1 Reply
      1. re: RicRios
        sivyaleah RE: RicRios Nov 17, 2006 03:40 PM

        Exactly. I made them a few months back at home, used Lidia's recipe, they were quite good and fun to make:


      2. kare_raisu RE: Andiereid Nov 17, 2006 02:56 PM

        Gnudi means 'nude' in italian. In my best recollection -- I watched a de Laurentiis show in which she was making it-- basically ravioli without the wrapper, hence 'nude.' Could be worng though. Check out foodtv site.

        2 Replies
        1. re: kare_raisu
          Captain RE: kare_raisu Nov 17, 2006 02:59 PM

          A dish that is precisely ravioli without the pasta wrapper is served at Cantina Toscana, and it is called Gnuddi Fiorentini.

          1. re: kare_raisu
            Robert Lauriston RE: kare_raisu Nov 17, 2006 10:48 PM

            Yes, that's correct.

          2. s
            SarahEats RE: Andiereid Nov 17, 2006 04:17 PM

            I watched Lidia make this with her adorable granddaughter recently. It means "nude" and it's basically the filling of a stuffed pasta without the pasta. She made hers with ricotta, spinach and grated cheese and then she made a quick butter and sage sauce.

            Here's the whole recipe: http://recipes.lidiasitaly.com/Produc...

            1. opinionatedchef RE: Andiereid Nov 17, 2006 10:48 PM

              I have been making a version of the ricotta and spinach ones for years, and i serve mine with marinara sauce. make sure you use excellent fresh ricotta- it makes a huge difference.

              1. k
                katthyr000 RE: Andiereid Jan 7, 2012 09:11 AM


                6 Replies
                1. re: katthyr000
                  magiesmom RE: katthyr000 Jan 7, 2012 09:20 AM

                  no need to shout.
                  SarahEats does explain above.
                  google is your friend

                  1. re: magiesmom
                    Robert Lauriston RE: magiesmom Jan 7, 2012 10:10 AM

                    Gnudi were not invented at the Spotted Pig. They've been around in Italy under that name for at least 20 years.

                    kare_raisu's answer above is correct. Gnudi ("nudes") are basically the traditional ricotta and spinach ravioli filling minus the pasta wrapper and with a little flour added so they won't fall apart. They are also called gnocchi di ricotta e espinaci, since gnocco means dumpling and they are ricotta dumplings.

                    1. re: Robert Lauriston
                      babette feasts RE: Robert Lauriston Jan 7, 2012 10:36 AM

                      They used to be on the menu at a restaurant I worked at, and we made them a little differently. Not sure where the chef found this method, but instead of adding flour to the ricotta, he would scoop little balls of ricotta onto a layer of semolina, then cover with more semolina. The ricotta balls buried in semolina would go into the walk in for about three days to dry and form a crust. Then they were removed from the semolina and let dry another day. The semolina crust makes them easy to handle and they stay together while boiling, plus the ricotta stays soft and creamy.

                      1. re: babette feasts
                        opinionatedchef RE: babette feasts Jan 7, 2012 06:04 PM

                        bab, that is fascinating! was spinach in those as well or just ricotta?

                        1. re: opinionatedchef
                          babette feasts RE: opinionatedchef Jan 7, 2012 08:51 PM

                          Just ricotta. They were great.

                        2. re: babette feasts
                          Melanie Wong RE: babette feasts Jan 7, 2012 08:10 PM

                          My hosts served ricotta gnocchi on NYE using Zuni Cafe's recipe. The method is similar to your description, but using AP flour. You can find the video and detailed recipe on Epicurious. As luck would have it, I had the famous ricotta gnocchi at LA's Angeli Caffe the next day. I could taste uncooked flour in the middle of the balls, plus they're not nearly as tender. Zuni's method wins this one

                  2. kubasd23 RE: Andiereid Jan 7, 2012 09:49 AM

                    I always thought it was gnocchi without the potato (i.e. nude) but with ricotta instead. At least that's the way I've seen it on cooking shows and menus.... correct me if I'm wrong

                    7 Replies
                    1. re: kubasd23
                      babette feasts RE: kubasd23 Jan 7, 2012 10:37 AM

                      Gnocchi is a general term for dumpling, there are potato gnocchi, ricotta and spinach gnocchi, semolina gnocchi...

                      1. re: babette feasts
                        hotoynoodle RE: babette feasts Jan 7, 2012 10:47 AM

                        i worked for a chef who made "parisian gnocchi", lol basically pate choux with grated parm or romano cheese.. they are heavenly and the only kind i really enjoy. light as a feather.

                        1. re: hotoynoodle
                          opinionatedchef RE: hotoynoodle Jan 7, 2012 06:10 PM

                          these are poached yes? i thought these were also done w/ ricotta in the choux pastry mix-no?

                          really kind of a cheese quenelle...but then, no egg white or beschamel, so maybe not.....I take it back . But then again, they do both begin with consonants......:-}

                          1. re: opinionatedchef
                            babette feasts RE: opinionatedchef Jan 7, 2012 08:54 PM

                            Parisian gnocchi are poached then sauteed. Maybe also gratineed? I don't see why you couldn't add ricotta to choux - ricotta gougere gnocchi?

                            1. re: babette feasts
                              hotoynoodle RE: babette feasts Jan 8, 2012 09:42 AM

                              when i make them, i don't use ricotta. i'm sure you could, but perhaps you'd need to reduce the milk?

                              i poach them and usually gratinee them with cream in the dish and cheese.

                              after poaching, they hold well for several days in the fridge and for something so luscious they come together super fast.

                              1. re: hotoynoodle
                                opinionatedchef RE: hotoynoodle Jan 8, 2012 02:34 PM

                                hotoy, has anyone ever told you, YOU are a very dangerous person :-}

                                1. re: opinionatedchef
                                  hotoynoodle RE: opinionatedchef Jan 8, 2012 03:04 PM

                                  i do use record amounts of butter, lol.

                    2. o
                      Orietta RE: Andiereid Mar 20, 2014 04:24 PM

                      Gnudi are basically the inside of ravioli. They are also known as Naked Ravioli because they are without the pasta. Make pretty much the same as when you fill pasta for ravioli but you need to add extra flour to keep them from falling apart. I boil mine until they float, then bake topped with marinara sauce for about 20 minutes. Served as a side with favorite pasta dish, chicken or eggplant parm. or as a low carb main dish.

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