Gnudi

Discussion in 'Food & Cooking' started by koukouvagia, Jun 4, 2014.

  1. koukouvagia

    koukouvagia

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    It's been on my mind to make some gnudi and I think I'll do it tomorrow, we have a friend that is coming by for dinner, very casual and it looks like something that is easy and can be prepared ahead of time with minimal fuss during dinner.

    I've never made gnudi, most recipes I have found are for spinach and herb which is fine by me, but please do share your gnudi stories.  I'm looking through a few recipes and some call for roasting, or poaching, or sauteeing .... which is confusing lol.  

    What to serve with it?  I was thinking it would be a side dish to some kind of protein?
     
  2. ordo

    ordo

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  3. gfweb

    gfweb

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    Ricotta gnudi needs drained ricotta, too wet and it will fall apart when cooking unless you store it in flour overnight. For make-it-right-now gnudi I add a little flour to the ricotta as well as some grated parm.

    I simmer mine in water till they float and may or may not saute them in herbed butter
     
    Last edited: Jun 5, 2014
  4. koukouvagia

    koukouvagia

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    Thanks, I will give them a whirl!
     
  5. chef torrie

    chef torrie

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    I've never made them on the fly, always dredged in flour. I've done overnight, but when I used to make for part of a special in the restaurant, 6 or so hours laying in a flour dredge was plenty for me. I'd have the prep guy make them when he came in around 6, and they were always ready to rock by lunch service.

    Anywho, good luck and let us know how they came out. They are delicious little morsels for sure.
     
  6. koukouvagia

    koukouvagia

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    I want to poach them early in the day and then sautée them in butter/sage at dinner time. They will accompany pork chops.
     
  7. everydaygourmet

    everydaygourmet

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    K,

    are you making them with ricotta? If so then yes definately drain the ricotta, I add a touch of baking powder, dust them in potato starch or rice flour and saute' with fennel pollen for pork. Have always done to order and since this is a small gathering should be no problem, they are so light right from the pan, loose the lightness when cooled, still good, but not as good. Not to mention the smell and the little sizzle it adds right from the pan.

    Good luk, pictures please,

    EDG
     
  8. koukouvagia

    koukouvagia

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    I love making gnudi!  First I sauteed fresh spinach with garlic and red pepper flakes in olive oil.  Let it cool down and patted it with paper towels to drain the liquid.  I mixed it with ricotta, egg, flour, bread crumbs, parmesan and nutmeg, salt/pepper.  I let the mixture rest for a few hours.  Then I rolled the balls and floured them before poaching.