Tag Archives: Gnudi

If you’ve never heard of gnudi, think of it as gnocchi’s slightly more sophisticated and delicious cousin. Gnudi (pronounced “nyoo-dee”) are soft, pillowy Italian dumplings made primarily from ricotta cheese — lighter than gnocchi, more delicate than pasta, and honestly one of the most satisfying things you can make from scratch. The name literally means “naked” in Italian, because these little dumplings are basically just the filling without the pasta wrapped around them. Rustic, simple, and absolutely wonderful. The best part? They sound way more impressive than they are to make. A handful of ingredients, a little patience, and you’ve got a restaurant-worthy dish. The recipe can be found here. First things first — drain your ricotta. Add it to a fine mesh strainer and let it sit for about 30 minutes to release as much excess liquid as possible. This step is important, so don’t rush it. The drier … Continue reading →