Gnudi

Gnudi (also known as gnocchi alla ricotta) is a traditional Italian dish, originating from the region of Tuscany. The name 'gnudi' translates to 'naked' in English, referring to the dish's resemblance to the filling of ravioli without the pasta casing.

History

Gnudi has its roots in the culinary traditions of Tuscany, a region in central Italy known for its rich history and culture. The dish is believed to have been created as a way to use up leftover ingredients, such as ricotta and spinach, in a simple yet flavorful way.

Preparation

The primary ingredients of gnudi are ricotta cheese, spinach, Parmigiano Reggiano, eggs, and flour. The ricotta and spinach are mixed together with the cheese and eggs to form a soft dough, which is then shaped into small dumplings. These are dusted with flour and left to rest before being cooked.

Gnudi are typically boiled in salted water until they float to the surface, indicating that they are cooked through. They are often served with a simple sauce, such as sage butter or tomato sauce, to complement their delicate flavor.

Variations

While the traditional recipe for gnudi calls for ricotta and spinach, variations of the dish can include other ingredients. For example, some recipes may use different types of cheese, such as Pecorino Romano, or incorporate other vegetables, like Swiss chard or kale.

See also

• Italian cuisine
• Tuscan cuisine
• Gnocchi
• Ravioli

References

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