GNUDI
Gnudi or Malfatti Is a tuscan dumpling. Gnudi translates to naked and it’s an apt name as these super easy dumplings that are basically a filling that you would use in ravioli but without the pasta wrapping they’re nudi! Malfetti means badly made or a bit rough around the edges which is also an perfetto name for the dish.
Its my god daughters 19th birthday tomorrow and I can imagine her cooking this with spinach from her garden as I make it.
Gnudi di spinaci. Gnudi for Gabby
250g Ricotta Ricotta (drained)
250g spinaci (bollito c strizzato) Boiled spinach squeezed
2tblsp Parmigiano Reggiano (any strong hard cheese will do)
1 uovo Egg
sale e pepe Salt and pepper to taste
00 Farina per stendere. Flour to roll
to fry
Burro. Butter
Salvia. Salvia
Nocciole Hazelnuts
Drain ricotta for an hour or so or over night if you remember, the less liquid the better as is the case for the spianch as well. Blanche spinach and squeeze as much liquid out as possible and chop. In a bowl mix equal amounts spinach and ricotta and egg 2 if small and finely grated sharp cheese of your choice, mix well. I attempted to quenelle mine as I have time on my side but you can just roll into balls then dust in flour. Here I used 00 semolina. Gently pop into boiling water until they float to top. I didn’t get any pictures of me putting them into boiling water as it was all a little chaos! Then fry up with butter**, sage and hazelnuts. Delish!
Burro / Butter Italian butter is almost pure white in colour. The cows are feed mainly on hay and grains and not grass so the beta-carotene (think carrots) is not present as in Australian yellow butter. I think ther taste is a little milder also.