Gnudi is a lighter, slightly more elegant version of gnocchi that’s just as easy to make. In this baked Tuscan gnudi (malfatti) recipe, melt-in-your-mouth spinach and ricotta dumplings from Tuscany are cooked in a delicious homemade tomato sauce with mozzarella. Once the sauce begins to simmer, turn the heat to low and cover with lid only half-way. Gnudi or malfatti actually started life as the filling for a type of ravioli or tortelli but became a traditional dish in their own right. Thanks for the inspiration! I am a salt fiend (I actually salt my pizza whenever possible) and it was almost inedible. I have never made gnudi myself, always only order it in a restaurant. VICE - Cloud-like dumplings of ricotta, gently tossed in a spicy, creamy tomato sauce are the perfect weeknight comfort dinner. If you want to char the cheese a bit more, broil on high for 1 to 2 minutes. Grazie Catherine! Prep Time 20 minutes. Test the consistency of the dough by scooping up a heaping tablespoon, forming it into a ball, and flouring it. Season with salt. I am going to have to give this baked Tuscan gnudi a try! If you defrost them, they get too soggy! Turn the heat off. Bake gnudi for 20 minutes, then remove from the oven and sprinkle on remaining grated parmesan, as well as melted butter, if using. Delicious and easy for a weeknight! In a sauce pot with lid, heat olive oil over medium heat. These sound wonderful. These gnudi look delicious, especially with that tomato sauce and mozzarella. They are so yummy! Thanks Morgan! This is my first time hearing of Tuscan spinach and ricotta gnudi – I need to try this soon – it looks delicious! Is just irresistible. As for the dish in the freezer, I'll let you know when I get around to baking it. Place the gnudi on the tray and roll a little to cover each ball slightly in flour. Much less work than gnocchi with a lighter bite to boot. Total Time 53 minutes. Top with some sauce. Basil gnudi. This dish was amazing. Never knew these were so easy to make at home. I’m so happy to hear you plan to try this recipe. Generally, divided means to divide into 2 equal portions. Made this last night and it was delicious! What a fabulous dinner idea! My crushed tomatoes already had salt in them. Adding it to the menu for next week! Those ingredients look fabulous… I can almost taste that tomato sauce right now! Place some baking paper on a tray and sprinkle with flour. I bet it’s super flavored. They will float! Add the tomato paste. I love vegetarian dishes and this looks so good. https://www.the-pasta-project.com, Filed Under: Baked Pasta Recipes, Tuscan Gnudi or Malfatti, Tuscany-Toscana, Vegetarian Pasta dishes Tagged With: baked pasta, gnudi, malfatti, ricotta, spinach, Tuscany. I def want to make these it sounds incredible . I’m sure you’ll love these traditional Tuscan dumplings! You can then bake them from frozen. My name is Jacqui. Portion all of the gnudi and roll into balls. It's chunkier. I’m not familiar with gnudi but looks like a crowd pleaser. So glad you like this recipe Julia! Top with some sauce. Serve warm. Simmer for 15-20 minutes. and what an excellen way to eat cooked spinach… something I usually don’t care for. Spaghetti/Maccheroni alla Chitarra from Abruzzo. It's got the too-salty sauce on it so I'm just not in a hurry to try it. This dish is classic Italian flavours but prepared in a unique way! I used a cookie scoop to help shape the dough though I only used half of the salt called for. Wont make this one again. Written reference to these delicious dumplings actually dates back to the 16th century! This recipe may not be in the tradition of its namesake, but … Peel the garlic. Lay the sliced fresh mozzarella and grated parmesan cheese over top. Other recipes that I've tried resulted in gnudi that fell apart very easily. Add the cream and simmer for another minute. I have never tried these before but they seem right up my alley! I love this recipe! baked pasta recipe, gnocchi, gnudi, homemade gnocchi, malfatti, ricotta, spinach, (3.5oz) grated or hard cheese without rennet for vegetarians. Softly roll the dough into a ball and then flatten. Some I served with sage butter for guests the same day as making them. I used fresh oregano and basil instead of dried, and added some fresh chopped basil to the top. Light, lovely, and totally tater-free, ricotta gnocchi, or gnudi (pronounced like “nudie”), pair beautifully with all your favorite sauces and braisey meats, and they’re so forgiving and simple you’ll wonder why they haven’t hitherto been part of your repertoire. Just as yummy! I love this way of cooking spinach but you can also make these with other greens such as chard, if you prefer! Place some of the gnudi along the bottom in one layer. Many people also add a pinch of nutmeg. Oh, and one last PSA, I wouldn't spend my money on fresh mozzarella here; fresh didn't add anything to the dish for me. Or my tomatoes. This is what I do, when I make them. Here’s how to make them at home: Recipe for gnudi toscani Ingredients. Making your own gnudi is really simple, much easier than making a pasta dough and shaping it using a pasta maker. I love the combination of flavours here and how rich and delicious they sound. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More, 3rd place in Top 50 Italian Food Blogs Awards by Feedspot, Copyright © 2020 The Pasta Project on the Brunch Pro Theme, Baked Tuscan gnudi (malfatti) with homemade tomato sauce and mozzarella, Make the tomato sauce if baking your gnudi, Aosta Valley (Valle d’Aosta or Val d’Aosta). Fusilli Pasta; long, short, homemade and hollow. Reduce the heat to low and add the gnudi … I love this recipe! After the sauce has simmered and thickened, heat a separate large pan over medium-high heat and add the vodka. Add the flour in 2 additions mixing in between. 1 lb of fresh spinach, 12 oz ricotta cheese, 4 oz grated Parmigiano Reggiano, 2 eggs, 2 tablespoons flour, Salt and pepper to taste, Nutmeg. Place the cooked gnudi in the sauce. Thanks so much Sherri! 350g good-quality ricotta (we used Galbani) 25g parmesan (or vegetarian alternative), finely grated, plus extra to serve. Boil the gnudi for about 6 minutes. Combine ricotta cheese, egg, parsley, garlic and salt in bowl. A total of 4-6 minutes. Everything dreams are made of! Cooking times will also vary depending on the size of your gnudi. Finally, I divided this into 3 batches: I cooked 2 servings right away as written, 2 servings were kept separate overnight in the fridge and cooked the following night, and 2 servings were assembled in a small casserole and frozen. My Italian food lovers will be in heaven. Second way: follow all the recipe instructions and serve your baked Tuscan gnudi al forno in a homemade tomato sauce with melted mozzarella! Add the sage leaves to the butter and cook until they start to crisp. I love the sauce. Place another layer of gnudi, then sauce. grated nutmeg. Too much oregano and tomato paste despite their low measurements. Slide formed gnudi into the boiling water. Mix everything carefully with a fork. If the ingredients are too ‘wet’, you’ll need more flour and the resulting gnudi will be too heavy and floury. How should I defrost if frozen? If you make this baked Tuscan gnudi (malfatti) recipe or just serve them with sage butter, I’d love to hear how it turns out. Baked Tuscan Gnudi (Malfatti) with tomato sauce. Obviously it may take 5-10 minutes longer since the components will be chilled. Arrange gnudi … Drain the mozzarella and cut into small slices or cubes. Take about a flat tablespoon full of gnudi … However, many recipes recommend refrigerating it for at least 2 hours. Repeat with the remaining dough. Maybe it was my garlic. Add the crushed tomatoes, basil, oregano, salt, pepper flakes, bay leaf and 2 tablespoons of water. Method Next time I might cut the garlic and add some chopped onion. Yes this dish is incredible but actually not so difficult to make! If this dish doesn't bring the family running to the table, not sure what will! If you make extra gnudi (malfatti) you can do like I did and eat them both ways! Cook Time 3 minutes. The sauce was heavy on the garlic, but I'll never complain about that. Such a great family-pleaser. If you are preparing baked Tuscan gnudi (malfatti), you will also need the ingredients to make a tomato sauce and some mozzarella. Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Hope you do try it! And I love that they can be made a day ahead. In a large skillet, saute the spinach with 1 Tbsp. My New Yorker husband loved it. Pappardelle pasta with walnut sauce and black truffle shavings, Pesto Pasta Liguria with Potatoes and Green Beans, Tuscan pici pasta all’etrusca with asparagus, Cinnamon Butter Gnocchi: Recipe from Veneto, Lasagna bianca with mushrooms and burrata, Spaghetti al limone with ricotta, basil and lemon, Spaghetti/Maccheroni alla Chitarra with 4 meat ragu Abruzzese, Stuffed Lumaconi (Lumache) snail shell pasta, Pasta al forno (pasta bake the Italian way), Tagliolini with Taleggio and Black Truffle, Agriturismo Il Romitorio, Tuscania, Lazio, Restaurant Dei Cantoni, Longiano, Emilia-Romagna, The Best Italian Pasta Ever: Pastificio dei Campi. Reserved 1/4 cup of the Parmesan for sprinkling. Reduced the salt, 1tsp for the gnudi. So start with 1/4 the recommended amount and salt to taste as you go. Salt for the dish was too salty almost inedible time it takes gnudi! 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