Learn how to roll soft, delicate Ricotta & Spinach Gnudi from SkinnyMediterranean. In this video, Nikalene Riddle shows you the simple rolling and shaping technique that makes these light Italian dumplings melt-in-your-mouth tender.
Think of them as the lighter, fluffier cousin to gnocchi — made with ricotta instead of potato and rolled in semolina for that perfect texture. Serve them with a drizzle of olive oil, browned butter, or your favourite sauce.
👩🍳 Recipe featured in SkinnyMediterranean — available Oct 10.
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So now we’re up to the step where we get to roll our noody out. So we want to start with a flowered bench and we want to roll our noody mixture out into a long sausage. [Music] We want to get a tray and flour it. And now we want to roll our noody into tablespoon size balls. Rolling, rolling, rolling. Roll high. One tip for success with rolling your balls out is to start off without overflouring your hands or the mixture and just keep rolling it until it gets a little bit sticky in your hand. Then once it starts to get sticky, that’s when you want to roll it in the flour to finish your bowl off. [Music] [Applause] [Music]
Dining and Cooking