January 30, 2010 in Uncategorized
This Tuscan dish is another Tripepi family favourite and like ANY pasta dish, this has been lovingly prepared in hundreds of different variations. Thsee little balls of heaven are basically “naked ravioli”. Ricotta cheese is blended with any number of ingredients to form little naked ravioli balls. They are quick to prepare and are light on the tummy. You get the good stuff ie. the ravioli or panzerotti filling without the pasta!!!! IT’S ITALIAN DIET FOOD people ……hehehe!
Some have tried to link Gnudi (pronounced NYOUDIE) to the Gnocchi family – NOT SO!! The Gnocchi family is potato based and Gnudi are cheese based. The great chefs of Italy have refined these from the Family Golf Ball / Egg sized treats to
teeeeeny weeeeny cheffy Marbella pearl sized
Nothing wrong with this refinement i say!! BBUT seeing as I would have to make literally hundreds of them
in order to fill Max’s bottomless- pit- of- a- well- of -an- unfed starved stomach – i pass – opting for
the romantic peasant approach aka. “rustico” ie. rustic ie. bigger is better. Cos it’s
Perhaps if I were cooking for a dinner party i would make these with some super gourmet
foodie luxury ingredients – such as Truffle with Ceps or Crab & Saffron or or or ….. who know’s but this would
mean that I would serve only 4 or 5 per person and therefor bearable to prepare!!!
Gnudi are perfect for our summer evenings – and as you will see we ate
Al Fresco for dinner one night this week with a plate of antipasti and Italian chopsticks
aka - Grissini.
This is Spinach & Mushroom Gnudi in a Chilli Tomatoe Sauce ….. buono!!!!
For the Gnudi you will need:
500g of Ricotta cheese
1 large packet of baby spinach
1 punnet of mushrooms
10 cloves of finely chopped garlic
olive oil for frying
salt & pepper
3 tbl spoons of flour
a good grating of nutmeg
In a frying pan – lightly fry some garlic – salt and pepper (use the ready ground powder NOT cracked pepper)
add the baby spinach and fry until all the water has evapourated.
Take out and chop nice and finely and allow to cool.
In the same pan – fry the finely chopped mushrooms in garlic and salt and pepper (powder) until
the water has evapourated and they are slightly caramelised.
Set asided and allow to cool.
In a bowl – mash up the ricotta with a fork and add the grated nutmeg – about 1/4 of a teaspoon,
then add the cooled spinach and mushrooms, the flour and salt and pepper to taste.
Taste a little of your mixture to check for the seasoning.
IF your ricotta is very wet – you can drain it in a piece of kitchen cloth.
The flour is to bind the mixture – so 3 – 4 tlb spoons should be enough.
Ingredients for the Cherry Tomato & Chilli Sauce:
Cut one large punnet of cherry or rosa tomatoes in half
1 tin of peeled tomatoes liquidised
2 small onions finely chopped
6 cloves of garlic finely chopped
1 chilli finely chopped – if you want it hotter add 2 chillies or if you dont like chilli u can leave it out.
1 chicken stock cube
a handful of chopped fresh basil
In a pan – fry the garlic, chilli & onion in olive oil till lightly browned
add the salt – pepper – cherry tomatoes and liquidised peeled tomatoes (or you could use passata)
and cook. When the sauce is ready – about 20 minutes add the fresh basil,
To assemble the Gnudi:
Pre-heat your oven to 180d.
In an oven proof dish place a few spoons of the tomato on to the bottom of the dish to prevent the gnudi
With clean hands – pour a little olive oil over your hands to prevent the mixture from
sticking and make egg sized balls of the mixture and place them in the oven proof dish.
Once the dish is full – pour over the rest of the tomatoe sauce and cover with a good grating of
parmesan cheese and bake @ 180d for about 20 minutes until the top is nicely
On the plate ready to be eaten with the