Gnudi

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I did add a TBSP or so of extra flour. I also added copped garlic for more flavor. After packing one Gnudi in a flattened circle I COVERED it and rolled it around in LOTS of flour. I just put ONE gnudi in the simmering water. It fell apart. So, I refrigerated the rest of the gnudi for a half hour in the fridge. Then I rolled them around in LOTS of flour. After that not one fell apart. They came out perfect. So I recommend REFRIGERATE before simmering! I also put Emeril's garlic tomato sauce over them when finished. They are definitely different, but me and my boyfriend both ate many helpings and i will make them again. They are more of an appetizer. They are a little rich for dinner!! GOOD!

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First of all, the basic recipe uses sheeps milk ricotta which is drained to allow some of the water to drain out. After making the balls, they are left overnight in a container of semolina flour. This lets the flour form a skin around the cheese mixture. My favorite dressing is not a jar of commercial marinara (ugh, but a black butter sauce with fried sage leaves. Add an ounce or two of a good chicken stock, and grated parmesan cheese. Did someone say she's Italian?

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My Mom and I are home alone (without our spouses this weekend, and thought It would be really fun to have "nudies".
The recipe was easy. After watching Giada make them earlier in the week, it was a snap to follow the directions.
We really enjoyed the dish and plan to have it often!!!
Thanks Giada, for another tasty, elegant, EASY meal.

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This was really easy to make! For those of you who complained that it fell apart - with anything that is mushy you just need more powder- after gathering a spoonful of the spinach mix, I proceeded to cover my hands with flour so that its very dry (of course it will become wet the more spinach you handle however you just pass the balls between your two hands and sprinkling powder onto your hand each time. This recipe takes patience with your hands- squeezing the spinach thoroughly during prepping so that it won't be too wet and add more moisture to the final mix. Even when I was done prepping and was about to boil, I would sprinkle more flour just in case onto the balls. If you have a gentle boil going, then the balls will definitely not fall apart and will float to the top if you give it time to.

Everything turned out tasty! I made more than enough and I hope the dumplings will stay good in the fridge for tomorrow. This is a very filling dish however, just 3 dumplings and I feel full! Definitely recommend to just make enough for 6 servings (I doubled everything!!. On another note, the nutmeg was a little strong for me- definitely don't put in a lot if you don't like nutmeg!

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I followed this recipe to the T. I made it for guest and they were waiting on line for more. This recipe will be done again. I do not know why people spent so much money on the ingredients, these ingredients are meant to be staples in a kitchen.

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I followed Giada's recipe EXACTLY as written and the gnudi fell apart less than a minute after being added to the water. This was a complete disappointment, as I spent approximately $20 on the freshest ingredients available. Do NOT attempt this one at home.

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This was an incredibly easy recipe; I have never cooked anything Italian (or any kind of dumpling for that matter and there wasn't a bad gnudi or stray spinach leaf in the bunch. It tasted just like a yummy (more firm ravioli filling. I really loved that there was no guesswork as to when they were done! They just "popped" right up to the top.

I did read the comments beforehand and added about 1.5 tbsp more flour, a little garlic, extra cheese, and stuck the formed gnudi's in the fridge for about a half hour before boiling them. I was also a little more generous than suggested when dredging the gnudi's in flour, but I don't know if that made a difference. I was concerned about the spinach because I took it out of the freezer and thawed it in the microwave just before making the gnudi's, but I really worked my hands squeezing it, so I guess it whatever I did was sufficient. I stuck them in the pot when the water was at the tail end of simmering, almost ready to boil.

This will definitely be included in a future meal.

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Recipe comments from others mentioned add more flour which I did and they did not fall apart in the simmering water. However, it was slimy, chewy, bland and just plain disgusting. Do not spend your time and money on this. Skip it !!!!

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Just Awful!

Wet, mushy, --- needed to be refrigerated before boiling, better directions with squeezing out the spinach in particular.
I don't know who gives Giada good reviews, but each time I try one of her recipes, it always turns out that there's either an error in method/ preparation, ingredient amounts, etc.
Most of my friends feel the same...we very seldom try her recipes. This time was an exception...a disasterous one at that!
When the heck will she really learn to cook? Can't you folks either lower the boom on her, or find another great,authentic Italian cook?
Anon.
Ark.

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My daughter recently decided to become a vegetarian so I am always looking for different dishes that she might like. I wasn't sure she would like them without the "ravioli" part so I put a small amount into a won ton wrapper and then boiled them until they floated to the top. She loved them and in fact had two helpings. I only used 9 oz of thawed spinach, drained it and then squeezed it with my hands. Then I used a couple of sheets of paper towel and squeezed the spinach again. It turned out perfect. Will definitely be making this again.