Gnudi

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Comments & Reviews

• recipe Gnudi
  Sarah Columbia, CT 01-27-2010

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  Fantastic

  Rated: 5 stars out of 5

  Made as per recipe except I added garlic, and just a bit more flour (~2-3 tbsps) and used an alfredo sauce. Even my picky... eater, 6 year old, had seconds (but without sauce). If this is a way I can get my children to eat spinach these will be made often!!! It probably took me about an 45-50 minutes to make. Read more

• recipe Gnudi
  Doris Richmond, VA 01-18-2010

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  Tasty, but oh-so fragile

  Rated: 4 stars out of 5

  My first attempt boiling the gnudi, it completely fell apart. However, I did add minced garlic and chopped sauteed mushrooms... into the mix, so this could have something to do with it. I ended up adding more flour (about a cup more) and forming smaller balls of the dough, and then boiled them. These turned out terrific! They didn't fall apart in the water! I served them with seared scallops and marinara sauce - so delicious!Read more

• recipe Gnudi
  Jim Placitas, NM 12-13-2009

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  Absolutely Delicious - and Easy to Make

  Rated: 5 stars out of 5

  This recipe is absolutely delicious and relatively easy to make. It?s going to be a regular item on the menu in our... household. For best results... - squeeze as much moisture out of the spinach as you can, then blot it between a few sheets of paper towels - use freshly grated Parmigiana-Reggiano - no other will do - freshly grated nutmeg is important too - an extra tablespoon of flour will help firm up the texture a little - don?t add too much - chill the mixture for a few minutes before shaping the gnudi - generously dust them in flour as you shape them - bring the water to a full rolling boil and immediately reduce it to barely a simmer before carefully dropping the gnudi into the water - once they float to the top give them a few extra seconds then carefully lift them out of the water - don?t use sauce from a jar - a fresh marinara is easy to make. Giada described them as the filling of ravioli without the pasta. That?s exactly what they are. For those who complained about the texture being mushy - have you ever had a ravioli with a firm textured chewy filling??? They are supposed to be soft textured. As for the flavor - it?s perfect the way it is. They?re supposed to be delicate in flavor and they are. The flavors of the spinach, ricotta, and Parmigiana-Reggiano all come through beautifully with barely a hint of nutmeg. Nothing needs to be added to enhance the flavor, particularly Herbes de Provence. (I can?t believe one reviewer actually added them thinking it was an improvement.) If you follow the recipe and pay attention to the suggestions listed here, you WILL have good results with this recipe. If you don?t, then you screwed up!!!Read more

• recipe Gnudi
  CHERYL Anchorage, AK 12-07-2009

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  not all cracked up to be

  Rated: 2 stars out of 5

  Giada stated these were yummy light little pillows of goodness. These were pretty much TASTELESS BOMBS. They need garlic... or some kind of flavor really bad and some way to lighten they up. They were heavy and gummy in texture and not appealing at all. Sorry Giada, but you bombed out on this one. Read more

• recipe Gnudi
  Sadaf Glendale, AZ 12-03-2009

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  Fry?

  Rated: 5 stars out of 5

  Haven't tried this recipe yet but watching Giada I was thinking, how good would it taste if you fried the gnudi patties?!

• recipe Gnudi
  martha austin, TX 11-28-2009

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  What's The Problem?

  Rated: 5 stars out of 5

  I make Gida's gnudi all the time with no problems. Just keep everything well floured and don't let the water come to a hard... boil. The gnudi are fragile and will fall apart in a hard boil. You must be very gentle with them. Without Giada and Ina, there would not be a Food Network.Read more