Gnudi–what a fun word to say! It actually means “nude” or “naked” in Italian. My favorite part of ravioli, manicotti, and other stuffed pasta is the filling. The heavenly delicious pocket of warm, cheesy delight. Imagine having just the filling of ravioli without the wrapper and you have gnudi. Why had I never heard of this before?

Gnudi is similar in texture to gnocchi, but tastes quite different due to the cheeses. The rich, decadent gnudi pair well with a simple yet flavorful pomodoro sauce. Pomodoro sauce is similar to marinara sauce, but thicker and jazzed up a bit with herbs and spices.

The pomodoro sauce is quite versatile and can be used in several pasta dishes, and is a go-to tomato sauce. The garlic-infused olive oil complements the tomatoes nicely. It never completely blends into the sauce, creating swirls of olive oil. This is an easy, elegant meal. Paired with a fresh green salad and candlelight, it makes for a romantic dinner.

P.S. Don’t forget to have chocolate for dessert!

If you enjoyed reading this post, like my Facebook page and subscribe to my blog to follow my cooking adventures and flavorful journeys!

Gnudi

Print recipe

• Print with main photo
• Print text only

Serves	4
From magazine	Bon Appétit

Gnudi with pomodoro sauce.

Ingredients

• 16 Ounces ricotta (2 cups)
• 1 Large egg (beaten)
• 1 Large egg yolk (beaten)
• 1/2 teaspoon black pepper (freshly ground)
• 1/2 cup finely grated Parmesan
• 1/2 teaspoon salt
• 3/4 cups all-purpose flour (plus more if needed)

Directions

Step 1

Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 3/4 cup flour; stir just until combined (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).

Step 2

Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 25-30).

Step 3

Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).

Step 4

Using a slotted spoon, divide gnudi among bowls (gnudi are fragile and are easier to serve individually). Top with Quick Pomodoro Sauce and more Parmesan.

Pomodoro Sauce

Print recipe

• Print with main photo
• Print text only

Serves	3 cups
From magazine	heavily adapted from Bon Appétit

Ingredients

• 1 28 ounce can whole peeled tomatoes
• 1/2 cup olive oil
• 2 garlic cloves (chopped)
• 1 teaspoon sugar
• 1 tablespoon onion powder
• 1 tablespoon Italian seasoning
• 1 tablespoon coarse salt
• 1/4 teaspoon pepper (freshly ground)
• 1/4 teaspoon red pepper flakes

Directions

Step 1

Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée, sugar and seasonings. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes.