The recipe names are funny. This is a personal favorite: naked ravioli. Naked? Yes, they have no pasta dough around them, so the classic spinach and ricotta filling is simply made into a gnocchi-like dumpling. In other areas, they are known as strozzapreti, “priest-chokers,” but strozzapreti can also be a long hand-rolled spaghetti-like pasta, which I would call pici.
You never really know what you might get with all the regional names for dishes.
I remember one of my first jobs in Florence, waiting tables at a small trattoria in Fiesole. An Italian American family came in and ordered the Braciole. I spoke Italian to them, not English, and let them practice their Italian. When I brought her the Tuscan braciole, she started screaming in English, saying that was not what she ordered. At that point, I asked her where she was from; Most Italian-Americans know Braciole as a rolled beef dish only down south near the Naples region. Here in Tuscany a braciole is a thin slice of beef, which can be prepared in various ways, when it is rolled up ( a tiny braciole) it is called an involtino. But she had not asked me what it was.
Lesson learned.
Spring has come early in Tuscany. Wild violets are blooming in the garden, and the mimosa tree, the first sign of Spring, has been in bloom for weeks now.
Traditionally, it is made in spring with young tender spinach or wild greens such as borage or nettle mixed with fresh sheep’s milk ricotta. The ricotta also has a special flavor from the sheep eating the tender greens in the fields. It is a perfect celebration of Spring.
Ingredients
- Ravioli Gnudi
- 6 oz spinach
- 6 ounces ricotta
- 2 eggs
- 3/4 cup flour, plus more for dusting the outside ( Italians use 00 flour which is lighter)
- 1/4 tsp nutmeg
- salt
- 3 Tbs parmesan
Instructions
- Cook spinach in very little water. Drain and squeeze out all excess water. Chop finely.
- Place in a large bowl and add ricotta, eggs, parmesan and flour.
- Season the spinach mixture with salt and nutmeg. Blend well.
- Bring to boil a large pot of salted water. Lower to simmer.
- Form the gnudi by using a tablespoon or, using floured hands, make small walnut-size dumplings.
- Be sure the gnudi are covered with a good coating of flour before poaching, this is their protection.
- Drop a few at a time into salted water.
- They will drop to the bottom and then float to the top when done.
- Let simmer 20-30 seconds more before removing with a perforated ladle.
- Place in a warm oven in an ovenproof dish until ready to serve.
- They are wonderful topped with fresh sage leaves sauteed in butter until crisp.
- Pour butter and sage on top of ravioli.
- Toss gently and serve with parmesan cheese.
They cook quickly, but sometimes, you want to prepare them ahead of time. You can precook the gnudi, and they can stay hot or be reheated in the oven.
They are great with a simple, flavorful tomato sauce. I place them on the tomato sauce and then add some grated parmigiano.
Gorgonzola sauce: Melt the Gorgonzola dolce, the softer, creamier one, in a pan with some butter and sage. It’s really rich and can then be a meal. It’s lovely topped with chopped toasted hazelnuts.
Walnut sauce: This is a classic white pesto. You can puree it into a creamy paste or let it stay a little chunky.
Why wait for spring? Try these anytime of the year and be inspired. Even plain ricotta gnudi are fun. I have also had them with ricotta and bits of wild asparagus inside.
I have used even more ricotta and spinach— as I love a SOFT gnudi– you will learn to tweek, I prefer to use as little flour as I need inside– and dust on the outside.
ALWAYS test the gnudi first to see if they float and don’t fall apart before cooking them all!
Mmmm. They look really good and seem simple to make. I am going to give them a shot.
Judy, I adore this recipe. We took one of your market to table classes many years ago and made these gnudi in your kitchen. Every time I make these I am transported back to that little kitchen in Florence.
so great! i love them as you don’t have to make the pasta and kids can help too!!!
nice to know the recipes lives on!! thanks for writing
Ciao Judy,
do you think the gnudiare would work without eggs? I love the recipe, but……
Salute June x
Gnudi…simply wonderful! Next time we are in Italy, will make them there with really fresh Italian ricotta…even though the ones I make here are very good…I can just imagine how much better they would be in Italy!
I love gnudi, and kids just think it is the most fantastic name. Yours look fab and ever so tempting, of course. It is good to hear that spring has come early. Moderate temperatures are good for the spirits!
I made these a few times for friends and they were a big hit. I’m gluten intolerant so I used gluten free all purpose flour and it worked just fine. These are simple to make and SO delicious. Thanks Judy!
This looks delicious, Judy. I can’t wait to try it!
I was going to mane one before the Valentine’s Day, but I had to change the plan. I’m doing it today!
It looks interesting. Gnudi in the kitchen tonight
I live in Montana, but raised in Connecticut, Mom’s maiden name was Chilone. I really miss the Italian side of the family.Also, not to mention, the food. It’s pretty limited out here. The gnudi look great. Do you know how many calories there are per serving?
thanks for the note. I don’t know haw many calories– all depends on your ingredients.. the ricotta we use here would have a different fat content. I think there are compute programs you can figure it out when you put it what you are using.