Fall

Gnudi

April 10, 2013
Author Notes

I was making sourdough pasta the other day and I was struck at how ravioli filling is so similar to gnudi. I've been seeing gnudi, a kind of ricotta dumpling, everywhere lately so I had to give it a try. I based this recipe on my Mom's filling and used semolina flour just to see how it would work out. I think they are pretty delicious! —almacucina

  • Serves 4 to 6
Ingredients
  • 2 cups whole milk ricotta cheese
  • 4 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons freshy parsley, finely chopped
  • 2 eggs
  • 1 pinch freshly grated nutmeg
  • sea salt and ground pepper to taste
  • 1/2-3/4 cups semolina flour
  • 2 cups your favorite marinara sauce
In This Recipe
Directions
  1. In a medium bowl whisk together first six ingredients. Slowly add semolina using just enough to bind everything together, although it will still be a bit loose.
  2. Chill mixture for 1 hour. Using two spoons (I used deep teaspoons) scoop up the filling and roll it from one spoon to another until you get a perfect, somewhat elongated egg shape. Carefully transfer to a baking sheet dusted with flour. Cover and chill for another hour.
  3. In a large pot bring 3 quarts of salted water to a rapid boil. Carefully drop half the gnudi into water and lower heat to a gentle boil. Cook for 5 or 6 minutes. Pull out gundi with a ladle or spider and drain. Repeat with the rest of the gnudi. Serve with your favorite marinara sauce.

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