gnudi

Pass on the pasta and try making your own potato gnocchi - forage for samphire to make a fresh and frugal meat-free main

Gnocchi with parsley, butter & samphire

floury potatoes

salted butter

plain white flour

shallots

garlic

samphire

packs parsley

To make the gnocchi, cook the potatoes in boiling water for 40-50 mins until very tender, then drain well. Peel away the skin and press through a sieve or a potato ricer into a bowl.

While the potatoes are still warm, add 1 tsp salt, the butter, egg and half the flour. Lightly mix together and turn out onto a floured board. Gradually knead in enough of the remaining flour to make a smooth, soft but slightly sticky dough.

Roll out the dough into sausages, 2.5cm in diameter. Cut into roughly 2cm pieces and put on a floured tea towel to prevent the gnocchi sticking together.

Bring a large pan of water to the boil. Drop the gnocchi into the water in batches and allow to cook for 2-3 mins until they float to the surface. Remove with a slotted spoon and keep hot while you cook the rest.

Meanwhile, gently heat the butter in a large heavy-based pan, add the shallots and garlic, and gently soften for 5-6 mins. Add the samphire and cook for 4-6 mins more.

Add the gnocchi to the pan with most of the parsley. Gently toss everything together and season. Serve immediately, scattered with the rest of the parsley.

Billie McKay takes no-waste up a notch with her clever pasta that uses the whole vegetable.

No-waste carrot gnudi

baby (Dutch) carrots, trimmed, leaves reserved

carrots,

(80 milliliters) extra virgin olive oil

unsalted butter

onion,

garlic cloves, finely chopped

fresh ricotta

egg, lightly beaten

flour,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

5348771529001-5981838430001

Of all the at-home pastas and dumplings to make, gnudi are by far my favorite. They are the easiest, nearly impossible to mess up, and stuffed with cheese? Say less. Sign me up. This recipe makes 20 little gnudi, but it&#039;s up to you how many that serves. I find 5-6 to be a nice little portion alongside a protein, and 8 keep me plenty full. I pair these gnudi with a Calabrian butter sauce, but a pesto would also be equally good.

Spinach &amp; Ricotta Gnudi

whole milk ricotta

spinach

freshly grated parmesan (1 ounce 28 grams)

bread crumbs (.75 ounces 21 grams)

lemon zest

nutmeg

Diamond Crystal kosher salt (plus more for boiling the gnudi)

all-purpose flour (2.5 ounces 70 grams)

semolina flour (1.25 ounces 35 grams,

butter

Calabrian chilies (See Note)

Add the 12 ounces of ricotta to a fine mesh sieve. Suspend it over your sink (or a bowl) and let it it drain. I am supremely lazy and only do this for 15 minutes, but if your ricotta has a particularly high amount of water content (you&#39;ll have water pooling at the top or see a significant amount of moisture in the curds), then you&#39;ll have to drain for up to 2 hours. You want your ricotta to be firm and holding its shape in a half &quot;ball&quot; after it leaves the sieve.

Add the 9 ounces of spinach to a large heat-proof bowl and cover it with boiling water. Make sure all the spinach is submerged and let it wilt in the hot water for 1-2 minutes, or until it is shrunken in size by half. Transfer it to a bowl of ice water.

Squeeze all the water out of the spinach (very important!) and transfer it to a cutting board. Chop it up as finely as possible.

Add the spinach and ricotta to a large mixing bowl. Crack in the egg, add in 1/2 cup parmesan, 1/3 cup bread crumbs, 1/2 teaspoon lemon zest, 1/4 teaspoon freshly grated nutmeg, 1 teaspoon Diamond Crystal kosher salt, and mix.

Add the 1/2 cup of all-purpose flour to the bowl in two batches. Gently mix until combined. Don&#39;t mix too much, that might cause your gnudi to get tough.

Dust a quarter sheet pan with 2 tablespoons of semolina flour. Use a 3-tablespoon cookie scoop to portion the dough into 20 gnudi. Set them on top of the floured sheet pan and dust them with another 2 tablespoons of semolina flour.

Use your hands to roll the gnudi into balls, dusting with more semolina flour as needed. Set them in the fridge to chill for 1 hour minimum, but up cover them and they can chill in the fridge for up to 12. 5-6 hours is my sweet spot, since the longer they chill the more of a pasta &quot;shell&quot; they will have after boiling.

When you are ready to cook, set a large pot of water over high heat and bring it to a rolling boil. Salt the water with a heaping tablespoon of Diamond Crystal kosher salt.

If this is your first time making gnudi, test one dumpling first. Gently place it in the boiling water and wait until it floats to the top, typically in 4 minutes. After it has begun to float, let it boil an additional minute to set. Transfer it to a lightly floured dish towel or to a paper towel.

Now you can boil all the rest of your gnudi. Repeat the same method, waiting for them to float to the top, then letting them boil one more minute to set. They are tender when they first come out of the water, but they firm up as the rest on the floured dish towel.

Once your gnudi are finished, leave the pot of salted water on the stove but turn off the heat. Place a large sauté pan on the burner next to it and begin the Calabrian butter sauce.

Set the pan over medium heat and add 2 tablespoons of salted butter and 2 tablespoons of chopped Calabrian chilies. Let the butter melt, but don&#39;t let it brown. Add a 1/4 cup of pasta water from the large stock pot. Swirl this all together as the base of the sauce.

Continue to add the butter one tablespoon at a time, allowing each tablespoon to melt into the sauce. After you have added 4 tablespoons total, add another splash of pasta water. As the sauce simmers, this water will help the sauce thicken into a smooth, spicy sauce. Add the remaining butter, continuing with the same method. If you find the sauce ever needs to be a bit more viscous, add a slash of pasta water.

Remove the heat from the sauté pan and add the gnudi. Give them a few mixes to coat them in the sauce. Then serve!

Excellent! I used pasta flour instead of semolina, worked great, and added shelled peas in to replace some of the spinach. After watching a lot of your videos, this is the first of your recipes I've made, and I was very pleased! Thanks for all your great work.

This delicious recipe for gnudi are tasty ricotta cheese dumplings loaded up with spinach and parmesan cheese and are served with Pomodoro sauce.

Easy Italian Gnudi Recipe

baby spinach

½ pounds whole milk ricotta

cheese

eggs

½ cups 00 or all-purpose flour

Sea salt and fresh cracked pepper

½ Pomodoro recipe

Add the baby spinach to a large pot of boiling salted water and cook for 2 to 3 minutes or until wilted.

Run the spinach under cold water and chill in the strainer over a bowl in the refrigerator for 10 minutes.

Next, add the ricotta cheese to a strainer in a bowl and drain off as much liquid from the cheese as possible, which takes about 10 minutes.

Remove the baby spinach from the refrigerator and finely mince it and add to a large bowl along with the ricotta, parmesan, eggs, salt, and pepper until completely combined.

Add in the flour and mix to form a sticky dough.  You may need to add in a bit more or use a bit less as it is more about feel than anything.

Scoop out about 3-4 tablespoons and roll them around in a small bowl of flour to coat and then roll them in your hand to form a ball.  Repeat until all the dough has been rolled and set aside.

Cooking in batches add them to a large pot of boiling salted water for 4-5 minutes or until they float to the top.

Serve them with hot Pomodoro sauce with optional garnishes of grated parmesan cheese and basil leaves.

A little fresh minced garlic perhaps?
I think the gnudi with pomodoro was stellar!

so yummy, worth the little bit of work that goes into them. freeze ok too.

Watched the video and was skeptical these would taste good at all, in part because I had never heard of gnudi before. Made them to test them out…they are divine! Such a great and light appetizer.  Plus the instructions for storing/freezer and reheating (because the recipe makes a lot which is awesome) is a breeze!

Delicious, and they do keep well in the freezer!

This was easy and impressive!  Delicious!

Addicted! Made the pomodoro sauce for them...so good. I was bit messy making them but I can be a messy kid sometimes...I think I will have a better way about it next time...because there is definitely going to be a next time.

Fresh and delicious!! Made this for special friends &amp; it’s a keeper!!

https://content.jwplatform.com/videos/t6pUWY5a.mp4

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Top 4 gnudi recipes from across the web

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Top Tags

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The most viewed gnudi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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