Gnudi
Also known as: ravioli gnudi, naked ravioli, malfatti
Tuscan ricotta and spinach dumplings bound with a little flour: balls about 3 cm across, essentially ravioli filling without the pasta.
Gnudi (ravioli gnudi, naked ravioli) are Tuscan dumplings of ricotta and spinach bound with egg and a little flour. They belong to the gnocchi and spätzle group, although in make-up they are closer to ravioli filling.
The name is the Tuscan form of nudi, "naked": they are ravioli filling without its "clothing" of pasta. That is why they are also called ravioli gnudi, and in some places similar dumplings are known as malfatti, "badly made". The dish is found all over Tuscany, including Florence and Siena.
The base is well-drained ricotta, often sheep's milk, and spinach or chard that has been cooked, squeezed dry and finely chopped. Egg, plenty of grated parmesan, nutmeg and just enough flour to hold the mixture together are added. The mixture is rolled into balls about 3 cm across and coated in flour or semolina; the less flour, the more delicate the gnudi.
They are poached in gently simmering salted water for 2–4 minutes, until they float, and lifted out carefully with a slotted spoon. The classic dressing is melted butter with sage and parmesan; they are also served with a light tomato sauce.
Ready-made gnudi are less common in the fresh pasta aisle than potato gnocchi. When buying, check that ricotta is the first ingredient. Homemade balls can be shaped ahead and kept in the fridge on a bed of semolina for up to a day, which helps them hold their shape.
Facts
| Raw material | Ricotta, spinach or chard, parmesan, egg, a little wheat flour |
|---|---|
| Region | Tuscany (Florence, Siena), Italy |
| Duration | 2–4 min in gently simmering water |
| Main use | Butter, sage and parmesan; tomato sauce |
How it connects to Pasta
Gnudi → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- What it contains
- 🧀 Ricotta, 🥚 Chicken egg, Wheat flour
- Part of
- Gnocchi and spätzle
- Similar and different
- Gnocchi, Ravioli
- In other topics
- 🧀 Parmesan, 🧈 Butter
Frequently asked questions
Why are gnudi sometimes called naked ravioli on English menus?
Because the filling is served without its pasta shell: ricotta and spinach are shaped into dumplings with just a little flour, hence "naked" ravioli.
Are gnudi the same as the malfatti or "ugly dumplings" on some menus?
The name malfatti, "badly made", is used in some places for similar dumplings, so the two are often found under each other's name.
Is it true that gnudi are just small potato dumplings?
Not quite. Potato is not the base; ricotta and spinach are, so the texture is closer to a soft filling than to dense dumplings.
How do you tell good ready-made gnudi in a UK or US supermarket chiller?
Look for ricotta first in the ingredients list. They are less common than potato gnocchi, so check the pack carefully.
Should gnudi be served with butter and sage or with tomato?
Melted butter with sage and parmesan is the classic dressing; a light tomato sauce is the other usual choice.
What to read next
- Gnocchi — Italian dumplings, usually of potato and soft wheat flour; each region shapes them its own way, from Parma and Liguria to Sorrento, and shop-bought ones cook in about 2 minutes.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
Similar
Gnocchi alla romana · Spätzle · Gnocchi · Casunziei · Schlutzkrapfen · Mezzelune