Gnudi

A traditional Italian dish

File:Gnudi à Lyon.jpg

A plate of gnudi served in Lyon

Gnudi are a type of Italian dumpling made with ricotta cheese and semolina flour. The name "gnudi" comes from the Tuscan word for "naked," as they are essentially "naked" ravioli, consisting of the filling without the pasta shell.

Ingredients and Preparation

Gnudi are primarily made from ricotta cheese, which is mixed with semolina flour to form a dough. The dough is then shaped into small balls or ovals. Some recipes may include spinach, Parmesan cheese, or nutmeg for added flavor.

Cooking Method

The gnudi are typically boiled in salted water until they float to the surface, indicating they are cooked through. They can be served with a variety of sauces, such as a simple butter and sage sauce, tomato sauce, or a cream sauce.

Culinary Context

Gnudi are a traditional dish from the Tuscan region of Italy. They are similar to gnocchi, but are lighter and more delicate due to the use of ricotta instead of potato.

Serving Suggestions

Gnudi can be served as a primo piatto (first course) in a traditional Italian meal. They pair well with a light white wine or a crisp salad.

Related pages

• Gnocchi
• Ravioli
• Italian cuisine