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.
- 1 pound ricotta, drained
- 3/4 cup sautéed spinach, finely chopped
- 1/2 cup freshly grated parmesan, plus more for garnishing
- 1 egg
- 1 egg yolk
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 6 tablespoons semolina flour, plus more as needed
- Using a fine mesh strainer, drain the ricotta for at least 2 hours and up to over night. If you're pressed on time, add the ricotta to a cheese cloth and squeeze out as much water as possible.
- Heat a large pot of salted water over medium-high heat. Once boiling, lower the heat so the water is at a gentle simmer.
- Add the ricotta, and all the remaining ingredients to a medium bowl and mix until fully combined. If the ricotta feels to loose, add more flour 1/2 tablespoon at a time until the Gnudi come together.
- Once combined, scoop and roll the ricotta mixture into little balls (about the size of a golf ball). Mine were the size of one rounded tablespoon.
- Working in batches (about 4 to 5 at a time depending on how big your pot is), use a slotted spoon and gently lower the Gnudi into the water. Wait for the Gnudi to float, and then cook for another 2 minutes. The whole cooking process for each Gnudi should be about 4 to 5 minutes (depending on the size).
- Once done, remove from the water and serve with a side of pomodoro sauce.