Gnudi - Ricotta Dumplings

Gnudi - light & fluffy ricotta dumplings

Gnudi is an English-adopted Tuscan word meaning ‘naked’ in Italian. And this perfectly describes these little dumplings made simply from ricotta, a little parmesan and rolled in semolina. I decided to give them a go for the first time and serve them with a burnt butter sauce.

Once they’re made they need to rest in the fridge covered for 2 days (mine didn’t need the 3 days as suggested by the recipe) - but they are well worth the wait!

They originate from Tuscany and make a lighter alternative to the usual potato gnocchi.

Here is the recipe I used - with my own little twist of using a burnt butter sauce and toasted pine nuts and finally a grating of nutmeg on top.

https://www.theguardian.com/…/how-to-make-the-perfect-gnudi…

Mangia, mangia! 👩🏻‍🍳

Gnudi ready to be cooked.