Did it ever occur to you to see a picture or read a recipe of a dish and longing to make it but never finding the right time, or the right conjunction of stars, to get it done? Gnudi has been just like that to me. I had them in mind for one maybe even two years and, for some reason, I have been hesitant to break the ice with such a simple, and yet totally delectable, Italian specialty.
One can imagine how overjoyed I am now for having finally made my first gnudi. They are super easy and quick to make (preparation takes no more than 15 minutes including cooking). And are so delicious with a simple basil tomato sauce that I had to tell myself “slow down!”. A perfect dish to pamper yourself and your guests with.
A few more notes: Gnudi have become popular only recently after having been included in the menu of a fancy NY restaurant. They are shaped like gnocchi but are made of an equal proportion of ricotta cheese and fresh spinach like ravioli. That’s why they are called “ravioli nudi”, naked ravioli. There are different version of gnudi. In some areas of Central Italy flour is combined to the dough to help keeping the gnocchi-like rounds together. I prefer though the Tuscan version of this dish, which uses flour only to coat the gnudi. If rice flour rather than wheat flour is used for coating, here you go, you have a 100% gluten-free home-made gnocchi. And if you, like me, are trying to keep a balance between carbs and proteins in your diet, you may like to know that this vegetarian dish is also very low in carbs. (SCROLL DOWN FOR THE RECIPE)