Gnudi

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These are very tasty

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I first made this recipe last year for lent and made it again this year. I've read the reviews and would like to mention really draining the spinach, if you don't they may be too moist as some have mentioned. I start draing the spinach early in the morning in a collander. Also be sure you dredge them enough in the flour. After forming the gnudi's I let them sit in the refrigerator for about 10 minutes to get a little firmer. They also keep nicely till the next day if you don't cook all of them.

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i super squeezed the spinach but i agree this recipe needs more flour the mixture is still ery wet...i also add more cheese and once mistake i made is that i should have sed regular all purpose flour instead of my wheat flour....but overall it's all good...it's kindda like meatloaf...

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These turned out great and everyone loved them. I think it is important not to cook them too long and to make sure that you squeeze the spinach out really well. Surprisingly good! Will make them again!

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I did add more flour and garlic powder. The mix was very wet, even though I really squeezed out the spinach to get it somewhat dry. I had some left over Mozzerlla cheese (about 1 cup and threw that in as well. I put the Gnudi in the refrig while the water boiled. Turned out great, will make again. Thank goodness for the comments!!!

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I also changed the amount of flour and it turned out wonderful. I will certainly make this again!

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This is like eating the best part of raviloi, the center, and only little carbs to boot!!! This is so flavorful, everyone in my family loved them, I couldnt make then quick enough. I would suggest if you are going to make this recipe, be sure to cook them in water that is at simmer NOT boiling, or you will have mush on your hands. I will continue to make this one for sure!

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These reviews are a great help. I just made the Gundi for my wife and I, the kids aren't doing spinich tonight. I am second generation born in the states and I am always looking for somthing new for my family and to show my Dad. He and I are the cooks in the family as was my Grandfather. I have another recipe that I am going to try as a dessert and will review it when I'm done.
We had a rainy day that turned into snow so I added more flour to compensate for the weather.
This was easy and a quick clean up.

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Normally Giada's recipes are keepers, but take my advice and do not waste your time or money on this one. Not one turned out! they turned to mush in the water and were poured down the garbage disposal. It doesn't even deserve the one star but it was a required field. With a poor economy who can afford to throw that much food down the drain?

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I made this recipe, and they fell apart! Assembling the gnudi was really easy, and I had high hopes. Unfortunately, once I put it into the 'low boil' water, they immediately started falling apart. The spinach started floating, I scooped it out to try and clear out the pot so that I could see when the gnudi would float. However, the floating spinach was the gnudi! I did two rounds in the pots- six gnudi in each round so that they would have room in the pot. Out of the 12 gnudi, only 8 were still assembled after cooking. They had a good flavor, but they were very mushy. Sorry to say, but this recipe is not going in my ?keep? box.