Gnudi are a tasty Tuscan, Italian favorite consisting of ricotta dough balls that got their name from the English word nude, or naked. Gnudi are gnocchi-like dumplings made with ricotta cheese and spinach instead of potato. Unlike gnocchi which are found in most regions of Italy, gnudi are primarily found in the Tuscany region. In Italy, outside of Tuscany, they are sometimes called “gnocchi di ricotta e spinaci” (ricotta and spinach gnocchi) because of the ingredients in the basic recipe. Gnocchi has a starchy base, such as potato or flour, while gnudi are, at their simplest, little more than featherlight clouds of fluffy fresh ricotta, often dressed with nothing fancier than melted butter. Some recipes call for whole egg, but I prefer only yolks which is a plus in terms of color; using only yolks doesn’t mean you are wasting food, you can always use the egg whites for something else, perhaps make dessert.
This recipe has a little twist since is not made with spinach but with parmesan and ricotta. This pairs perfectly with lamb and gamey proteins such as bison and is really versatile, they can be pan-seared in butter and herbs or be dressed in sauces either with tomato or a creamy and silky sauce. I absolutely love this recipe for so many reasons, is easy, gourmet, delicious, versatile, and pairs so well with so many things. In this picture, it is served with creamy corn sauce, vegetables, and seared lamb chops, and trusts me it is heavenly.
Ingredients:
2 lbs ricotta cheese
1/2 cup of grated parmesan
4 egg yolks
Zest 3/4 lemon
1 tbsp salt
1/2 tbsp Pepper
2 cups all-purpose flour *sifted*
Method:
In a large bowl mix, all the ingredients EXCEPT the flour.
Fold in the flour just until completely mixed. Do not overwork.
Cut into 4 sections and roll into thick ropes and cut gnudi.
Cook in boiling water in batches until they float to the top. Scoop out of the water and let it cool.
In a medium pan, heat some oil and sear them in batches for two minutes.
At this point, you can finish them in a pan with some butter or sauce.
If you prefer to freeze them you can, you only have to sear them. In a medium pan heat some oil and sear them for 2 minutes. Let them cool and freeze in an airtight container.