Gnudi

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These are so good and very easy to make. Perfect appetizer and I serve with Giada's Simple Tomato Sauce. It's a real crowd pleaser and the texture is wonderful.

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Flavor was good but texture was mushy and dumplings fell apart in the water.

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Texture was not good at all. It was mushy and stringy and was very bland. Will not make again.

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My husband and I halved this recipe and it worked great for a light meal after work with our left-over baguette. I love how quick it is with ingredients we had on-hand. Thanks!

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This is an amazing recipe and has always impressed a crowd! It is excellent as a first course or entree paired with roasted tomatoes or meat. I have found that chilling the dough for about 15 minutes holds the Gnudi together very well while cooking. Thanks Giada! I have to comment on the prior post regarding your clothing. You are fabulous and you always look amazing, some people are just clueless.

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We love these and make them probably once a month! Super convenient as the ingredients are basic pantry/freezer/fridge staples! And its so easy that even the husband has no shot at making a mistake!

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I had some leftover cheese - spinach mixture from my lasagna rolls filler.Since both the mixture was almost same, I thought making Gnudi. Just added extra yolk and flour what all the gnudi recipe called for. And WOW!!! this was so delicious. Everyone in family loved it. Thanks Giada!!!

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This is an easy dish to make and is healthy, sophisticated and very good. I read some reviews saying that it the dumplings fall apart when placing in the hot water, but I followed someone's advice not to let the water boil too intensely and it worked out great! The dumplings kept the shape nicely and looked quite pretty.
If you like spinach and cheese, you should like this dish.

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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.

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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!