Homemade pasta was never easier
In Tuscany, where this style of pasta rose in popularity, gnudi means “naked.” For that reason alone, it may be the sexiest Italian dish of them all. Gnudi is basically the stuffing of a ravioli. You may have heard of this dish referred to as “naked ravioli.” How can you not love that? I love making this recipe because of the suggestive name. But it should be mentioned that this recipe for gnudi makes a homemade pasta night easy as well as low in simple carb–you know, the kind that can give you an energy surge followed by a crash. It’s also lower in calories that your average pasta dish. And since this particular recipe for gnudi includes spinach, I look at it as a one-pot meal. No salads or sides required. (Although it’s probably obvious, I also love it because it takes less than half the time to make compared with trying to roll pasta.)
Light, simple and slightly exotic, gnudi might be a perfect date night meal. Try serving it with a crisp, white, Italian wine like this Bianco.
This simple recipe takes the stress out of making pasta. You'll love the simplicity and the flavor, which is like ravioli without the dough.
- 1 c whole milk ricotta
- 10 oz frozen spinach thawed
- 2 eggs
- 1 egg yolk
- 1 c freshly grated Parmesan
- 1 tsp salt
- 1 tsp black pepper
- 5 tbsp all-purpose flour
- 3/4 c flour for coating
- 1 1/2 c your favorite marinara sauce
- In a strainer lined with cheese cloth or a coffee filter, drain the ricotta for at least 1 hour. In a separate strainer, drain the spinach.
- Add the egg and egg yolk to the bowl of an electric mixer and beat for 1 minute.
- Add the ricotta and beat for an additional minute.
- Squeeze the spinach to get out any extra water then add it, along with the Parmesan, to the bowl. Stir in the salt and pepper as well as the flour and thoroughly mix.
- Pour a little flour onto your cooking surface and coat your hands with some extra to help keep the dough from sticking.
- Form the ricotta mixture into balls slightly smaller than golf balls.
- Dredge each ball in the flour and set aside to rest while you bring a pot of water to a boil.
- When the water is boiling, slide the gnudi into the water, being careful not to crowd the pan. You may need to cook in batches. Cook until they all float to the top and have firmed up, about 4 minutes.
- Using a slotted spoon, transfer the cooked gnudi to paper towels to drain.
- Serve with warm marinara.
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