Easy Italian Gnudi Recipe (2024)

FAQs

What is the difference between gnocchi and gnudi? ›

Gnudi are soft, creamy Italian pillows of ricotta and Parmesan cheese—they are similar to gnocchi but are made with little or no flour. The word gnudi means "naked"—that makes sense because they are like cheese ravioli without the pasta covering.

Gnudi is the Tuscan word for "naked" (in standard Italian nudi), the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of just the tasty filling without the pasta shell.

While both ricotta gnocchi and gnudi are dumplings made with ricotta cheese, gnudi are made with a minimal amount of flour. They're larger and fluffier than ricotta gnocchi. And, ricotta gnocchi are a bit more substantial in texture.

Semolina Substitute

Replace the semolina flour called for in the recipe with an equal amount of all-purpose flour, bread flour, or whole-wheat flour. Bread flour or whole-wheat flour will work best; they have a higher gluten content than all-purpose flour.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Make-Ahead: While they are best eaten immediately, you can make these up to 1 day ahead of time. Simply reheat right before serving. How to Reheat: Place them in a pot of boiling salted water and cook for 1 to 2 minutes or until hot. You can also cook on a microwave-safe plate until hot.

Cover baking dish with plastic wrap and refrigerate for at least 1 and up to 3 days, turning the gnudi once per day. Once gnudi have formed a skin, they can be frozen.

My Gnocchi Are Falling Apart When I Cook Them

This means there isn't enough flour and your dough is too wet. Try adding another 1/4 cup of flour and try again. A good idea is to have a pot of water on the go before you roll out and shape your gnocchi.

In Italian, the word goomba is used to refer to a close friend or companion.

What does feta mean in Italian? ›

Feta has been around in Greece since the eighth century B.C.E., but its name is actually borrowed from an Italian word that means "slice."

Because the texture is so similar, you can use it in a 1:1 ratio. But we've got a tip that you have to try! Pick up a flavored cream cheese to add to your recipe. Garden veggie or garlic and herb cream cheese can take your favorite pasta bake from good to great.

Gnocchi in Verona

While Gnocchi wasn't invented in Verona, the medieval city on the Adige River in northern Italy is certainly the place that's embraced it the most. The dish itself is remarkably simple – just a plate of little soft dough dumplings with a sauce.

gnocchi, potato dumplings of northeastern Italian origin with dozens of variations, though often served like pasta with a tomato or pesto sauce. Gnocchi (pronounced “NYO-key”) are a longtime culinary tradition in the Veneto region of northeastern Italy, where the weather is cool enough to permit potato cultivation.

Mini Potato Gnocchi are a tasty alternative to the classic Potato Gnocchi, a typical, traditional Italian dish. They were created from the original recipe that combines selected potatoes and soft flour, but the difference is they only take 2 minutes to cook.

Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.

Cavatelli is somewhat similar looking to gnocchi. Cavatelli pasta is originally from Molise and Puglia regions. This pasta is popular throughout Southern Italy. Cavatelli is made from three simple ingredients, durum wheat semolina flour, lukewarm water, and just a pinch of salt.