If you love ravioli, then you’ll love these gnudi… and if you don’t love ravioli, I bet you’ll still love these gnudi. These gnudi are not only packed with tons of flavor, but they're also soft, light, and pillowy.
Gnudi are essentially naked ravioli. The term “gnudi” is the Tuscan term for “nudi”, or “nude” in English. You simply make the ravioli filling, mix in a little flour, and gently cook each gnudo (“o” = singular, “i” = plaural… look you learned something today besides a recipe) in simmering water for about five minutes. Once they're done, serve the gnudi with your favorite tomato sauce and copious amounts of Parmigiana Reggiano… you know, that good good.