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Gnudi Recipe

Gnudi

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Average Rating:

Total Reviews: 180

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  • on April 27, 2013

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    I did everything exactly as described. They disintegrated in the water. I ended up with expensive watery soup. I would not ever try this again. Maybe I can deepfry the rest of them. The recipe made a lot of patties, but the first four I put in the water were destroyed. And, no, the water wasn't bubbling. It was simmering.

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  • on March 14, 2013

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    The dough was so soft I could not form the gnudi. I may try a different ricotta next time. The flavor profile is great though.

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  • on February 21, 2013

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    This recipe is very delicious and I love that it is low in carbohydrates! However, the major problem with the steps is that you must also DRAIN YOUR RICOTTA. Put it in a cheese cloth over a strainer+bowl and let it strain for 1-2 hours or overnight in the fridge. It will help firm up the "dough." Another good step is to SHOCK your gnudi when you remove them from the soft-boiling water. Drop them into ice water then remove them. When you are ready to serve just saute the gnuddi in a bit of butter. This will crisp them up a bit and add great flavor.

    When I don't want to use red sauce I sometimes fry fresh sage in the butter for a delicious herbal flavor then grate fresh Parmesan on the gnuddi and serve.

    Always try a recipe and put your twist on it. Don't let the negative reviews scare you off. Good luck :

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  • on January 12, 2013

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    These were great appetizers. They stayed together fine.
    I made a few changes. I used two 10oz boxes frozen spinach. I added one clove sauteed minced garlic. I only used one egg yolk since I had three eggs in hand and part-skim ricotta. I used the slotted spoon to carefully put the balls in the boiling water.
    Next time I would get some chunky plain/spicy marinara which would balance the cheesy gnudi.

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  • on October 20, 2012

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    These were pretty good but I made some changes Instructions are a little misleading, should be a bare simmer. They are a bit bland, I added a palmful of Itatlian dried herbs and some garlic and onion powder and after mixing it all together I let set in fridge for a couple hours. I worked in batches and kept the unformed product in the fridge. I only used a 5 oz container of parmesan but used extra for sprinkling on top and I borrowed from another recipe and added 3 tab panko crumbs and I only added two whole eggs. I made them in more ball shape and did roll them around in the extra flower she suggested. Mine stayed together well and tasted pretty good. Also once I resuced them from the simmering water after they floated I placed them on a wire rack to cool. A few lost a few pieces, but none fell apart completly. I also added the spinach juice to the water to enhance flavor. my "combo" gnudi only made abut 16 good size balls, about 4 servings of 4 each.

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  • on May 27, 2012

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    It is a wonderful fresh and light dish.I didn't feel guilty after eating this dish.My vegetarian family enjoyed this.We will be making this again.

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  • on April 29, 2012

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    These are wonderful. if your having trouble with them make a couple test ones and if they fall apart in the water then you might need to add something to make them stick together. I love them and i will make them again

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  • on April 04, 2011

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    I love these little pillows. They totally replace pasta for me when I'm watching the carbs.

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  • on February 13, 2011

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    I added garlic powder and followed the rest exactly and it came out great.

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  • on December 07, 2010

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    I really love this dish. It's so fast and easy to make. As long as you thoroughly coat the dumplings with the flour and lower them in with a ladle, you will have no issues with them falling apart. Also make sure the water is at a lower, rolling boil; not an intense one going up the sides of the pot.
    I also found it makes a good topping for crunchy bread or bagel chips is you want to serve it with that.

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