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'''Gnudi''' ({{IPA-it|ˈɲuːdi}}) are [[gnocchi]]-like [[dumpling]]s made with [[ricotta]] cheese instead of [[potato]],<ref>[http://www.huffingtonpost.com/2014/08/28/gnudi-gnocchi-recipes_n_2411070.html "These Recipes Prove That Gnudi And Gnocchi Are Always Delicious"]. ''The Huffington Post'', 01/07/2013</ref> with semolina.<ref name="sol-kitchen">Reinhardt, Dana. "Gno the Difference Between Gnocchi and Gnudi". Sol Kitchen. November 28, 2010. http://www.sol-kitchen.net/blog/2010/11/28/gno-difference-between-gnocchi-and-gnudi</ref><ref>[http://www.jamieoliver.com/recipes/cheese-recipes/butter-sage-gnudi/# "Butter & sage gnudi"]. ''Jamie Oliver''</ref> The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi.<ref name="gothamist">DeSalazar, Joe. "Eating In: Spotted Pig's Ricotta Gnudi: Gothamist. January 4, 2005. http://gothamist.com/2005/01/04/eating_in_spotted_pigs_ricotta_gnudi.php</ref> ''Gnudi'' is an English-adopted Tuscan word for the Italian term "nudi" (naked),<ref name="Laurentiis2011">{{cite book|author=Giada De Laurentiis|title=Everyday Pasta|url=https://books.google.com/books?id=zEFWrCz1u0YC&pg=PT113|date=1 November 2011|publisher=Clarkson Potter/Ten Speed/Harmony|isbn=978-0-307-95505-0|pages=113–}}</ref> the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of just the tasty filling without the pasta shell. By tradition, in Tuscany, these dumplings are served with burnt butter and sage sauce, sprinkled with Parmigiano or Pecorino Toscano cheese.<ref>Davies, Emiko. "The Language of Food". March 13, 2012 http://www.emikodavies.com/blog/the-language-of-food/</ref><ref>[http://www.foodnetwork.com/recipes/scott-conant/spinach-and-ricotta-gnudi-recipe/index.html Spinach and Ricotta Gnudi Recipe : Scott Conant : Food Network<!-- Bot generated title -->]</ref>
'''Gnudi''' ({{IPA-it|ˈɲuːdi}}) are [[gnocchi]]-like [[dumpling]]s made with [[ricotta]] cheese instead of [[potato]],<ref>[http://www.huffingtonpost.com/2014/08/28/gnudi-gnocchi-recipes_n_2411070.html "These Recipes Prove That Gnudi And Gnocchi Are Always Delicious"]. ''The Huffington Post'', 01/07/2013</ref> with semolina.<ref name="sol-kitchen">Reinhardt, Dana. "Gno the Difference Between Gnocchi and Gnudi". Sol Kitchen. November 28, 2010. http://www.sol-kitchen.net/blog/2010/11/28/gno-difference-between-gnocchi-and-gnudi</ref><ref>[http://www.jamieoliver.com/recipes/cheese-recipes/butter-sage-gnudi/# "Butter & sage gnudi"]. ''Jamie Oliver''</ref> The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi.<ref name="gothamist">DeSalazar, Joe. "Eating In: Spotted Pig's Ricotta Gnudi: Gothamist. January 4, 2005. {{cite web |url=http://gothamist.com/2005/01/04/eating_in_spotted_pigs_ricotta_gnudi.php |title=Archived copy |accessdate=2012-08-17 |deadurl=yes |archiveurl=https://web.archive.org/web/20120602143626/http://gothamist.com/2005/01/04/eating_in_spotted_pigs_ricotta_gnudi.php |archivedate=2012-06-02 |df= }}</ref> ''Gnudi'' is an English-adopted Tuscan word for the Italian term "nudi" (naked),<ref name="Laurentiis2011">{{cite book|author=Giada De Laurentiis|title=Everyday Pasta|url=https://books.google.com/books?id=zEFWrCz1u0YC&pg=PT113|date=1 November 2011|publisher=Clarkson Potter/Ten Speed/Harmony|isbn=978-0-307-95505-0|pages=113–}}</ref> the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of just the tasty filling without the pasta shell. By tradition, in Tuscany, these dumplings are served with burnt butter and sage sauce, sprinkled with Parmigiano or Pecorino Toscano cheese.<ref>Davies, Emiko. "The Language of Food". March 13, 2012 http://www.emikodavies.com/blog/the-language-of-food/</ref><ref>[http://www.foodnetwork.com/recipes/scott-conant/spinach-and-ricotta-gnudi-recipe/index.html Spinach and Ricotta Gnudi Recipe : Scott Conant : Food Network<!-- Bot generated title -->]</ref>
<ref>[http://www.yumsugar.com/What-Gnudi-6008394 What is Gnudi? | POPSUGAR Food<!-- Bot generated title -->]</ref>
<ref>[http://www.yumsugar.com/What-Gnudi-6008394 What is Gnudi? | POPSUGAR Food<!-- Bot generated title -->]</ref>
<ref>[http://www.foodrepublic.com/2013/04/04/how-make-gnudi How To Make Gnudi | Food Republic<!-- Bot generated title -->]</ref>
<ref>[http://www.foodrepublic.com/2013/04/04/how-make-gnudi How To Make Gnudi | Food Republic<!-- Bot generated title -->]</ref>

Revision as of 08:26, 3 November 2017

Gnudi
TypeDumpling
CourseEntrée
Place of originItaly
Region or stateTuscany
Main ingredientsRicotta cheese, spinach, Pecorino Toscano
Similar dishesGnocchi

Gnudi (Italian pronunciation: [ˈɲuːdi]) are gnocchi-like dumplings made with ricotta cheese instead of potato,[1] with semolina.[2][3] The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi.[4] Gnudi is an English-adopted Tuscan word for the Italian term "nudi" (naked),[5] the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of just the tasty filling without the pasta shell. By tradition, in Tuscany, these dumplings are served with burnt butter and sage sauce, sprinkled with Parmigiano or Pecorino Toscano cheese.[6][7] [8] [9]

In Italy, outside of Tuscany, they are also sometimes called "strangolapreti"[10] (priest choker) or simply "gnocchi di ricotta e spinaci" (ricotta and spinach gnocchi).

Gnudi became a popular dish after a special version was served at The Spotted Pig restaurant in New York City.[11]

See also

References

  1. ^ "These Recipes Prove That Gnudi And Gnocchi Are Always Delicious". The Huffington Post, 01/07/2013
  2. ^ Reinhardt, Dana. "Gno the Difference Between Gnocchi and Gnudi". Sol Kitchen. November 28, 2010. http://www.sol-kitchen.net/blog/2010/11/28/gno-difference-between-gnocchi-and-gnudi
  3. ^ "Butter & sage gnudi". Jamie Oliver
  4. ^ DeSalazar, Joe. "Eating In: Spotted Pig's Ricotta Gnudi: Gothamist. January 4, 2005. "Archived copy". Archived from the original on 2012-06-02. Retrieved 2012-08-17. {{cite web}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)CS1 maint: archived copy as title (link)
  5. ^ Giada De Laurentiis (1 November 2011). Everyday Pasta. Clarkson Potter/Ten Speed/Harmony. pp. 113–. ISBN 978-0-307-95505-0.
  6. ^ Davies, Emiko. "The Language of Food". March 13, 2012 http://www.emikodavies.com/blog/the-language-of-food/
  7. ^ Spinach and Ricotta Gnudi Recipe : Scott Conant : Food Network
  8. ^ What is Gnudi? | POPSUGAR Food
  9. ^ How To Make Gnudi | Food Republic
  10. ^ strangolapreti
  11. ^ Blake Royer (April 15, 2010). "Homemade Gnudi from The Spotted Pig". The Pampered Chef.
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