Gnudi (Italian pronunciation: [ˈɲuːdi]) are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. Gnudi is the Tuscan word for "naked" (in standard Italian "nudi"), the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of just the tasty filling without the pasta shell. By tradition, in Tuscany, these dumplings are served with burnt butter and sage sauce, sprinkled with Parmigiano or Pecorino Toscano cheese.
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| - Gnudi (en)
- Gnudi (fr)
- Gnudi (gastronomia) (it)
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| - Les gnudi sont un plat traditionnel italien originaire des provinces de Grosseto et de Sienne, en Toscane. Le plat se compose de petites boules de ricotta, de parmesan, de semoule et d'épinards. Ces petites boules, après avoir été assaisonnées de beurre et de sauge ou de sauce à la viande, sont finalement saupoudrées de pecorino toscan. Le terme par lequel on les désigne est un lemme du dialecte toscan qui signifie « nu » et souligne la « nudité » des gnudi par rapport aux raviolis, qui sont au contraire recouverts d'une couche de pâte extérieure. (fr)
- Gli gnudi sono un piatto italiano tradizionale delle province di Grosseto e Siena, in Toscana. Il piatto è composto da palline di ricotta, parmigiano, semolino, e spinaci che, dopo essere state condite con burro e salvia o ragù, vengono infine spolverate con del pecorino toscano. Il termine con cui vengono indicati è un lemma del dialetto toscano che significa "nudi" e sottolinea la "nudità" degli gnudi rispetto ai ravioli, che sono invece ricoperti da uno strato di pasta esterna. (it)
- Gnudi (Italian pronunciation: [ˈɲuːdi]) are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. Gnudi is the Tuscan word for "naked" (in standard Italian "nudi"), the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of just the tasty filling without the pasta shell. By tradition, in Tuscany, these dumplings are served with burnt butter and sage sauce, sprinkled with Parmigiano or Pecorino Toscano cheese. (en)
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| - Ricotta gnudi with strawberry sauce (en)
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| - Ricotta cheese, spinach, Pecorino Toscano (en)
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| - Gnudi (Italian pronunciation: [ˈɲuːdi]) are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. Gnudi is the Tuscan word for "naked" (in standard Italian "nudi"), the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of just the tasty filling without the pasta shell. By tradition, in Tuscany, these dumplings are served with burnt butter and sage sauce, sprinkled with Parmigiano or Pecorino Toscano cheese. In Italy, outside of Tuscany, they are also sometimes called "strangolapreti" (priest choker), “malfatti” (badly made) or simply "gnocchi di ricotta e spinaci" (ricotta and spinach gnocchi). Gnudi became a popular dish in the US after a special version was served at The Spotted Pig restaurant in New York City. (en)
- Les gnudi sont un plat traditionnel italien originaire des provinces de Grosseto et de Sienne, en Toscane. Le plat se compose de petites boules de ricotta, de parmesan, de semoule et d'épinards. Ces petites boules, après avoir été assaisonnées de beurre et de sauge ou de sauce à la viande, sont finalement saupoudrées de pecorino toscan. Le terme par lequel on les désigne est un lemme du dialecte toscan qui signifie « nu » et souligne la « nudité » des gnudi par rapport aux raviolis, qui sont au contraire recouverts d'une couche de pâte extérieure. (fr)
- Gli gnudi sono un piatto italiano tradizionale delle province di Grosseto e Siena, in Toscana. Il piatto è composto da palline di ricotta, parmigiano, semolino, e spinaci che, dopo essere state condite con burro e salvia o ragù, vengono infine spolverate con del pecorino toscano. Il termine con cui vengono indicati è un lemma del dialetto toscano che significa "nudi" e sottolinea la "nudità" degli gnudi rispetto ai ravioli, che sono invece ricoperti da uno strato di pasta esterna. (it)
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| - Ricottacheese,spinach,Pecorino Toscano
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