Gnudi

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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!!!

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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.

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

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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.

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Do not listen to the negative reviews of this dish. They probably didn't follow the recipe correctly. I just registered on this site to let everyone know the following: if you make this recipe, you will fall in love. It was delicious. I wouldn't chance anything. at. all.

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I followed the recipe exactly, but when I put the gnudi in to boil, they completely disintegrated.

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I found this recipe so easy to make. However, I used my own sauce (family recipe. My nine year old son, who has been getting to be a picky eater at times, loved them! He couldn't get enough. This was a big hit in our house. Thanks for the recipe Giada!!!!

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I watched her make this, it looked sooo Tasty and easy to prepare... ...it took a couple tries, but we finally mastered it, by adding 1 Tsp. Minced Garlic & 1 Tsp. Minced & 1 Cup more Flpour (our batter was too thin, needing more dry ingredients. the 1st batch turned out gooey, so we added he garlic & onion, patted the mwit hthe flour and slid into boiling water... ...Turned out EXCELLENT!!!

I think the person in charge of the measurements was off some where on the ingredients...Bigtime...
...Still turned out great with the extra ingredients...

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This was VERY easy and so good! My husband LOVED it and ate the leftovers the next day for his dinner. After making sure to cover in lots of flour i left in the fridge for aprx 30 min before adding to the pot of boiling water. Not one fell apart! We enjoyed the recipe as she created it. However, if you like tons of spice then you might want to experment with adding a few extras. This was easy and so good I will make it again!

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I was a little intimidated by all the negative reviews, it seemed like there was some technique involved so that the gnudi did not break apart. They turned out wondefully! I added about 2 tbsp more of flour to the mixture and I made sure to dredge them really well. I just used a 2-3 quart pot and could fit 3 in at a time. I brought the water to a boil and then lowered it so it was slightly boiling and would slide the gnudi in one at a time. It seemed that they would probably break apart if it was a rolling boil. It was very obvious when they were done since they floated. This is a great way to clean out your fridge. I always have leftover ricotta from other recipes, and the 1 cup in this recipe is the perfect leftover amount. The gnudi were yummy and tasted like the filling in manicotti or stuffed shells. Thanks Giada!