Italian Recipe for Gnudi from the Sabine Hills
Have you heard about our special wine harvest week at La Cucina Romana in the Sabine Hills? We’re excited to announce a special itinerary for the week of September 20-26 only! You can experience first-hand how wine is made, from picking the grapes to starting the fermentation. You will also, of course, enjoy hands-on cooking classes focussing on delicious Italian dishes, such as this recipes for the classic dish, “Gnudi,” during your authentic cooking tour.
Gnudi, by the way, are a type of dumpling, akin to gnocchi but made with almost no flour. They are sometimes called “ravioli gnudi,” or “nude ravioli,” as in essence they are the raviolo filling “naked” of its pasta outer layer. It is pronounced “nyoo-dee,” and it is a fabulously tasty but quite simple dish!
Gnudi from the Sabine Hills
Spinach or Swiss chard, chopped
Ricotta cheese in an equal amount to the greens
Steam or boil the spinach or Swiss chard, then drain and squeeze out as much liquid as you can.
Mix the greens with an equal amount of ricotta cheese and one egg, and some Parmesan cheese.
Spoon small amounts onto a mound of flour, rolling to coat and touching as little as possible to keep them from sticking.
Prepare a large pot of boiling, salted water. Drop no more than 10 “gnudi” at a time (unless you are using a very big pot) into the water and remove them as soon as they float to the top (usually in a minute or two).
Dress them with butter or olive and sage, and sprinkle with more Parmesan.
Note: you can also serve them with a light tomato sauce, as pictured, or pop them into a hot oven for a few minutes with some blue cheese sprinkled over them.
By Peg Kern
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