Recipe
This Traditional Gnudi Recipe Is Gnocchi's Cooler Tuscan Cousin
You may or may not have heard of gnocchi, an Italian pasta dish that's made from potatoes and flour and typically served with melted butter or ragu sauce. They're essentially fluffy pillows of dough that will make you feel warm and fuzzy inside.
Although gnocchi are widely popular in Italy and abroad in restaurants, there are similar pasta dishes that are variations of gnocchi. Many Americans aren't aware of the different types of gnocchi, and these dishes will vary depending on the region of Italy they're made in.
One similar dish is spätzle, which can be found in the Alpine regions of Northern Italy that boarder with Switzerland and Austria. Another example would be gnudi, which are made in a very similar manner to gnocchi, except instead of using potato as the base, you use cheese. Yes, lots and lots of cheese.
Gnudi originated in the Toscana region of Italy, which is home to Florence and the Western coast of central Italy. Gnudi can be served with many different sauces, but are traditionally served with a butter and mushroom sauce. But what makes it different from gnocchi?
Ricotta cheese. Buckets of the smooth creamy cheese mixed with flour make this gnudi recipe just perfect. Of course, it's topped with a generous amount of grated Parmigiano Reggiano. So get your pots and pans out and in no time you will be whipping up a new pasta dish that you might just fall in love with.
Tuscan Gnudi
- Prep Time: 35 mins
- Cook Time: 10 mins
- Total Time: 45 mins
- Servings: 3
Ingredients
- 2 cups ricotta cheese
- 1/4 cup Parmesan cheese
- 1 egg beaten
- 2 teaspoons + 4 tablespoons butter
- 1/4 teaspoon nutmeg
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1/2 pound mushrooms
- 4 cloves sliced garlic
- 1 teaspoon thyme
- 1/4 cup water
- Pinch salt
- Pot boiling water
Step 1
Step 2
#SpoonTip: Don't dump your cup of flour in the middle of your cheese mixture, but instead pour it around the rim of the bowl. This will make it easier to fold all the ingredients so your dough doesn't become all flour or all cheese in certain parts.