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How to Make GNUDI | Authentic Italian Recipe



#gnudi #recipe #italianfood

How to Make GNUDI | Authentic Italian Recipe

Many of our viewers have recently asked me to attempt “gnudi.” After giggling a bit, I decided to ask Eva to show me the ropes. The result is a new favorite for me!

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GNUDI RECIPE – https://www.pastagrammar.com/post/gnudi-authentic-italian-recipe

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30 Comments

  9. Joe Howarth

    These are really good! I’ve made them many times….of course the best we had in Tuscany this past April…..wonderful!!❤

  10. Coz_DS

    AHH! Without the flour, this is essentially the stuffing for fazzoletto della nonna. Yummm!

  11. Mike L

    Love your show guys!! could I sub-in chickpea flour and use semolina to cote the outside?

  12. COfoothills

    looks amazing, as usual; I'm making Zuppa Toscana (not traditional – just an Olive Garden name? I'm sure there's an Italian version of it) with chard from the summer garden – those are the greens I'm using today. Question: Cream or No-Cream? Which is the classic way? Or, as is the standard with most cooking, "if you have it, use it, if you don't, don't."

  13. jpecci

    Florentine Mom tried this on us in the 70's meat shortage. We kids wouldn't eat it, so she made gnocchi. Initially without potatoes, but eventually she added potato flakes. Gnocchi 3 suppers a week. One with butter, one with tomato sauce, & one with beef bone broth (bone's were affordable).

  14. scottab140

    Italian ricotta gnudi with tomato sauce and Parmesan cheese.

    INGREDIENTS

    Parmesan cheese, 1 cup
    2 oz spinach
    whole-milk ricotta cheese 4 cups
    2 large eggs
    1 1/2 teaspoons kosher salt
    1/2 teaspoon freshly ground black pepper
    2 cups all-purpose flour, divided

    Sauce: butter and sage or marinara sauce

    Finely grate 2 ounces Parmesan cheese (about 1 cup) and place in a large bowl. Add 2 containers whole-milk ricotta cheese, 2 large eggs, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper and mix well. Add 1 cup of the all-purpose flour and stir until just combined.

    Dust a rimmed baking sheet with 1/2 cup all-purpose flour. Use a size 40 (1 1/2 tablespoons) cookie scoop or two spoons to scoop out golf ball-sized gnudi and gently drop them onto the prepared baking sheet. You should have between 35 and 38. Sprinkle the gnudi generously with the remaining 1/2 cup all-purpose flour. Transfer the baking sheet to the refrigerator to chill for about 20 minutes while you heat the water and warm the marinara sauce.

    Bring a large pot of salted water to a boil. Place 3 cups marinara sauce in a medium saucepan and bring to a gentle simmer over medium-low heat. Meanwhile, coarsely chop a few basil or parsley leaves for garnish.

    Remove the baking sheet from the refrigerator and, using a flat or fish spatula, gently drop half of the gnudi, one or two at a time, into the pot of boiling water, trying your best not to scoop up too much excess flour in the process, though scooping up some is fine. Boil until the gnudi float and are firm to the touch, 3 to 5 minutes, using a slotted spoon to carefully transfer the cooked gnudi to individual serving bowls as they do. Repeat with remaining half of uncooked gnudi.

    Spoon warmed marinara sauce on top and serve immediately, garnished with additional grated Parmesan, and chopped fresh basil or parsley.

  15. Fabio Licio Sperduti

    Bravi, bravi ragazzi. Ricette corrette, fatte come vanno fatte, con i giusti consigli e accorgimenti, presentate in modo simpatico, e familiare. Vi seguo volentieri anche in piatti che conosco come le mie tasche, come questo che la mia nonna casentinese ci ha insegnato sessanta anni fa, e che noi bambini adoravamo alla follia. Fatto esattamente così.

  20. Laura Di Vittorio

    Brava! Non li conoscevo si vede che non sono lombardi né pugliesi. Mi piace l'idea li farò, forse al vapore, meno rischio di autodistruzione in pentola. Grazie. So che non è ortodosso ma faccio al vapore anche gli gnocchi di zucca e non si disfano. Li hai già presentati gli gnocchi di zucca?

  22. Kitty Gonzalez

    My Austrian Grandmother passed a very old …and complicated recipe called Malfatti or “bad ravioli” loosely translated. (makes its own pasta during the boiling) my mom experimented over the years and we preferred to use small curd cottage cheese or 1/2 and 1/2 each. The old recipe takes forever and every bowl and pan in the house, and the eggs must be separated , the whites whipped, and Loads of Rosemary and
    Thyme. It’s nice to take some shortcuts since I always have to do a complete kitchen cleanup…and definitely mop the floors with all the flour I spill! Glad to learn they’re the same thing! Using
    Seasoned bread crumbs inside the mix really adds a wonderful texture, and cuts down on the gluten! I can’t tell the difference in taste using the cottage cheese instead of ricotta…much less fattening …or so mom said! 😇😎

  25. Sam Berg

    I can’t help but think, Harpers ex girlfriend is so jealous. Lol what an amazing couple these two are!!!!

  28. ANPCFO

    Hi! I’m Nancy 👋
    Fairly new to this channel and loving it 🥰. I like to support good content by buying the merchandise. I love this apron….but not being sold. Unless it’s just for the tours, but they’re sold out. 🙁. Please consider selling these aprons.

  29. The Big Dawg

    This video is my introduction to the channel.

    Please tell me she's playing up the accent on purpose because that sounds so stereotypical that it just can't be legitimate.

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