We often feature traditional gnudi, a Tuscany pasta that was a staple of kitchens everywhere since the times when supplies were scarce and families made great food without fanfare. The gnudi — so called because it’s a type of “naked pasta”–is an Olive Press Kitchen favorite.
First what is it?
Gnudi is a Tuscan tradition
Gnudi is at its core, the inner stuffing of a ravoli without the pasta wrapper. A small of flour is used to bind the ingredients, which is principally spinach, ricotta, and Parmesan cheese. We mostly use rice flour, so those who are gluten-intolerant can enjoy this fabulous pasta!
Gnudi is not gnocchi, the more famous dumpling-like pasta. Gnocchi are made primarily from potatoes and flour, which means they are more dense than gnudi, nor does gnocchi have the flavors of the spinach and cheeses. And to put a point on it, we make gnudi with two spoons, which gnochi is usually formed with a fork.
Gnudi are fun to make and great to eat!
We choose gnudi because they are less known than many of the more famous pastas from Tuscany. We always talk about the Undiscovered Tuscany, and this traditional pasta is one example that you can easily make at home.
You can serve the gnudi with many diverse sauces, from traditional pommodoro, to brown butter and sage or as the recipe below details a prosciutto sauce that is a favorite of Florence.
The secret is to create you dough then use two spoons to shape the pasta into something that looks a little like an American football. Try to keep them all the same size so they will cook evenly!
Ready? Here’s our recipe. If you make it please take a photo and post to your favorite social media. Be sure to tag us @olivepresskitchen!
Florentine Gnudi
Serves 4
Ingredients for Gnudi:
- 16 oz fresh ricotta
- 1/2 lb of frozen spinach
- 2 oz of fresh ground parmigiano
- dash of nutmeg
- 1 egg white
- 1 tbsp rice flour (sprinkle as needed)
- salt and pepper
- (use seminola flour to dust if not gluten-intolerant
Directions:
Biold the spinach in advance, squeeze out extra liquid and puree. In a bowl mix with the ricotta, Parmigiano, egg, and spices. Incorporate the rice flour until you maintain a consistency that allows you to shape.
Take two spoons and wipe across each other to shape the pasta. (Or use floured hands to create).
Let rest for 15 minutes.
When your sauce is ready, boil for 4 minutes and serve hot.
Ingredients for sauce:
- 1 garlic clove finely chopped
- 1 shallot, finely chopped
- 3 slices of parma prosciutto, chopped into strips
- 1 sprig of thyme, sage, rosemary
- splash of EVOO
- 1 can of peeled and pureed San Marzano tomatoes
- 2 tbsp of butter
- 1 oz vegetable broth.
- White pepper
Directions:
In a saute pan pour 4 tbsp of EVOO and fry the vegetables until transparent. Add the prosciutto and simmer for 1 minute. Season with white pepper. Deglaze with broth. Add the pureed tomatoes. Make a “bouquet garmi” (tie the springs of herbs together) and simmer in the sauce for 15 minutes. Partially cover.
Remove the herbs and plate with the gnudi.