Gnudi Italian Ricotta Gnocci Recipe
Gnudi, pronounced 'nudi' are a beautiful example of traditional Tuscan cooking, with roots in humble, resourceful kitchens where nothing was wasted. Often described as “pasta without pasta,” these soft, delicate dumplings are essentially the filling of ravioli served on their own simple, rustic, and utterly delicious. It’s believed they originated in the Maremma region before becoming a much loved dish across Tuscany.
Despite their rustic origins, gnudi have a wonderfully light and refined texture, making them just as suitable for an elegant dinner as they are for a cosy family meal.
In appearance, gnudi are similar to large, slightly elongated gnocchi. They’re made from a mixture of ricotta, spinach, and Parmigiano Reggiano, bound together with a little flour and egg. Unlike ravioli or tortellini, they don’t have a pasta shell hence the name “gnudi,” meaning “naked.” They’re simply shaped and cooked as they are, allowing the flavour of the filling to shine. The combination of creamy ricotta and mild spinach makes them perfect for a starter or primo.
I served it with a tomato sauce click here but it is traditionally served with a butter and sage sauce, so melt your butter, a big bit in a frying pan add sage leaves and when the gnudi are done add them to the butter sauce and serve spooning the sauce over them.
Ingredients:
400 g spinach
200 g ricotta
100 g plain flour (00)
50 g Parmigiano Reggiano
1 egg
Nutmeg, to taste
Salt, to taste