Gnudo means “naked ” in Italian. This dumplings belong to the Peasant cooking tradition of Tuscany. The origin of the term comes from the Renaissance dialectal word “Ignudi”. In modern times simplified by dropping the “i”, hence Gnudi.
In some other parts of Tuscany, like Siena, they are also called Malfatti. The term translates to “badly made”. The tastes is still amazing, and…..looks aren’t everything!!
The creamy blend of Ricotta, Nutmeg and herbs is balanced perfectly with a brown butter and sage sauce or a spicy Tomato and Garlic one.
So, are you ready to make this Naked pasta? like a Ravioli, but no shell?
Time : 1 hour
5 oz of Spinach (or other greens)
6 oz of Ricotta (drained)
1 C AP Flour
A pinch of Salt, pepper and Nutmeg
1/4 C grated cheese
FOR THE SAUCE:
1 Stick of butter, browned
1 lg bunch of Sage
Bring a large pot of water to a boil.
Meanwhile, wilt the Spinach with about 13 C of water. The Spinach will release its own water so don’t worry.
When done, Let the Spinach cool, then strain and chop them with a food processor.
In a large bowl mix the remaining ingredients, mix to blend. Add the Spinach to reach a uniform consistency.
Add salt to the water (needs to taste like the Ocean!!)
Using two spoons, scoop about 2T size balls and drop them into the boiling water. DO NOT crowd the pan. Reduce the heat to a low boil.
When the Gnocchi come afloat, drain them with a slotted spoon and place them into the pan with the melted butter. Repeat with the remaining dough, swirling after each addition.
Toss the sage leaves in the pan and swirl do not touch the gnocchi with a spoon, they are fragile.
Serve the gnocchi in uneven numbers and top with some cheese.