Do you know gnudi, this extremely tasty Italian dish similar to gnocchi?

In the family of Italian recipes, I order my gnodi! These gnocchi cousins ​​can be enjoyed with a good homemade sauce and are easily prepared. Get your hands dirty, to the delight of the whole tribe, with this generous, family recipe straight from Tuscany.

lasagna, cannelloni, bolognese or even tiramisu; Italian cuisine is firmly rooted in the everyday life of the French. Often generous, always greedy, These are the perfect recipes to share with the family over the weekend.
Of all these delicacies, one might have escaped you: Gnudi ! Cousin gnocchi in terms of texture, this tender little ball made with ricotta, semolina, spinach, and Parmesan (it goes without saying) is traditionally eaten with homemade tomato sauce.

our talent scullion, @happylightmeal on Instagram gave us the secret of his gnudi recipe, from preparing the sauce to making the dough for this Tuscan dish. Find the recipe with each step below.

Food and wine pairings 🍷: For this dish, we recommend a fairly round red wine (with a few tannins, flexible on the palate). The village of Merlot or Côtes-du-Rhône will do the job just fine and won’t over acid the tomatoes during the meal.

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Ingredients :
for two

For the sauce 👩‍🍳:

  • 400g canned tomatoes
  • 2 tablespoons basil
  • pinch of salt
  • 1 clove garlic
  • pepper pinch
  • 1 onion
  • 500 grams of passata
  • 2 teaspoons tomato puree

For gnudi 👨‍🍳:

  • 1 teaspoon cornstarch
  • pinch of salt
  • pinch of nutmeg
  • 100 grams flour
  • pepper pinch
  • 2 tablespoons of Parmesan cheese
  • 250gm ricotta
  • 200 gm fresh spinach
  • 2 tablespoons of breadcrumbs
  • 1 egg

Prepare

Start by chopping the garlic and onion and frying them for a few minutes in a frying pan with a little olive oil.

Then add the tomato concentrate, dilute with water, and then the peeled canned tomatoes. Mash the tomatoes with a fork.

Then combine everything with tomato puree. Simmer tomato sauce over low/medium heat for about 30 minutes.

Then herbs (dried basil, fresh rosemary, etc.) are added.

To make the kanodi: Remove the stems from the spinach, wash and fry in the skillet.

Once cooked, press it into a colander to remove as much water from the spinach as possible.

In a salad bowl, combine spinach, ricotta, eggs, Parmesan, cornstarch, breadcrumbs, salt/pepper and nutmeg.

To form the gnocchi, flatten a work surface and cover the equivalent of 1 teaspoon of the flour filling. gnudi shape (either round or oval). Keep it on a floured plate.

Boil the water and salt and dip my soldiers with a perforated spoon. They’re ready when they rise to the surface, it’s over!
To serve, cover the bottom of the dish with tomato sauce, and put a few gondolas on top (about 6 to 8 per person). Sprinkle with basil, salt and add some toasted pine nuts. Bon appetite !

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