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Gnudi Recipe

Gnudi

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (180)

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Average Rating:

Total Reviews: 180

Showing 171-180 of 180

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  • on April 17, 2006

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    To be fair, I didnt have frozen spinach so I tried some fresh spinach and a bit of homemade pesto sauce. When I added the eggs it got far too wet to form into balls so I added more flour, but it still was too wet make make the balls and boil in the water so I ended up giving up and tried the mix in rustic pizza instead.

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  • on April 13, 2006

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    This recipe is great .. but to keep from having them fall apart in the cooking water .. I just bake mine on a cookie sheet sprayed with PAM for about 15 min. on 375 .. then put the sauce on them .. yum ..I'm Italian and learned to cook so similarly to Giada ..I just love her.

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  • on April 12, 2006

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    I couldn't wait to try the Gnudi's out on my Very Italian and Skeptical Husband....Wow! What a sensation they made and the recipe was so simple to follow....I was excited to see the Gnudi's float to the top when they were cooked through and didn't even fall apart on my first attempt. My husband couldn't stop raving about them. Giada, your the Best!

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  • on April 11, 2006

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    What a great alternative to Gnocchi! My husband (who calls himself a Ginker off the boat is very picky being that all he grew up on was Italian food. He loved the Gnudi and brought the left overs to work the next day to rave reveiws from everyone who ate one! They aren't as heavy as potato Gnocchi but very filling. I did a little alteration--1/2 tsp. garlic salt instead of regular salt. MAKE SURE YOU HAVE ENOUGH SPINACH. After squeezing out the water, I was glad I had thawed a 1/2 pound more spinach than the recipe called for, to eqaul a pound of thawed spinach.

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  • on April 11, 2006

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    this was easy and wonderful. I used an alfredo sause instead of marinara. Everyone in the house loved it

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  • on April 11, 2006

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    I have made many, many recipes from Giada and this is, by far, the worst. I followed the recipe to the letter, and I ended up with a pot of floating spinach and scrambled eggs. I tried adding more flour to the remaining ones, and it did not help. Will not be attempting this again!

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  • on April 10, 2006

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    These miniature spinach dumplings looked like little bites of heaven however my first attempt failed miserably. Forever the optimist and certain I had missed a step or ingredient I made gallant second try. The second time around I achieved float but the taste and texture was less than acceptable. I am very disappointed; I had great expectations for this recipe.

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  • on April 10, 2006

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    These were surprisingly easy to make and were very tasty. I thought the frozen spinach worked just fine for this recipe although I'm sure fresh would be good too.

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  • on April 08, 2006

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    I loved this recipe - but I always add some roasted garlic to the ricotta/spinach mixture to give it some "oomph." Also, Giada is just like my mother in that they both are nutso over frozen spinach - sorry, guys, but I like to saute mine with a teeny weensy bit of olive oil and garlic. Yummy!

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  • on April 08, 2006

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    great update to an old recipe I have

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