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gnudi - what is it, exactly?

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

    1. 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. "

      http://www.gothamist.com/archives/200...

      1 Reply
      1. re: RicRios

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

        http://recipes.lidiasitaly.com/Produc....

      2. 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

          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

            Yes, that's correct.

          2. 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. 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. HI, OK YOU ASKED QUESTION. WHAT IS EXACT ANSWER, PLEASE?

                6 Replies
                1. re: katthyr000

                  no need to shout.
                  SarahEats does explain above.
                  http://foodists.ca/2010/10/06/the-del...
                  google is your friend

                  1. re: magiesmom

                    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

                      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

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

                        1. re: opinionatedchef

                          Just ricotta. They were great.

                        2. re: babette feasts

                          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. 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

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

                      1. re: babette feasts

                        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

                          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

                            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

                              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

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

                                1. re: opinionatedchef

                                  i do use record amounts of butter, lol.

                    2. 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.