Gettin' fresh … in Northern Nevada

Gnudi

OK.   First things first … what the heck is a gnudi???    It’s a dumpling sort of thing and definitely Italian.    I think traditionally it is made with ricotta and flour but there are lots of variations out there to chose from if you look.   I found it through a bloggy friend.   The Purple Soybean Nap Avenger made acorn squash gnudi and I just had to try it.   Her recipe is HERE.

I realized that I had pumpkin/squash overload going on at my house and, well, after the Green Bean Armageddon, I thought maybe these squash just needed a new weapon.   Gnudi is their weapon.

Or, since the word is pronounced “nude-y,” and I really like to say silly words, I just like to have an excuse to say gnudi a bunch of times.  Yup.   That’s it.

Now, I need to confess.   This is a complicated recipe in that it really does take time and patience.   I don’t even pretend to have either.   And, after actually completing this project, I know that someone’s Italian grandma would absolutely school me on all things gnudi.   This was a food adventure experiment for me.   That’s all.  Period.

And, while we are on the subject, I cussed that Purple Soybean‘s name a couple of times while making this damn gnudi.   It was a pain.

But, as shown below, it was worth it.

I usually don’t start with the final picture first but I just wanted you to see what it is all about with this gnudi business.  (hee hee, gnudi business)

Anywho … I used a mix of roast acorn squash and pumpkin for my start and added the eggs, spices and flour.

  The mix sat overnight and then I scooped it out onto wax paper.   It was a gooey mess.

  Then, you are supposed to quarter the scoops and drop the dumplings into boiling water.    Ya, right.   This is a messy blob of goop.   Don’t kid yourself.   I’m guessing this is the point where Italian Grandma is going to show me how it’s done.   I struggled.

  And, to be truthful, I almost gave up at this point.   I mean, look at it.   It doesn’t look appetizing.   It looks like baby poop.    Gnudi was a pain in the pa-tootie.   And, it looked BAD.   But, I kept going … I had come this far.   I had to finish.   And, I’m stubborn.

So, right at this point, the butter sauce, is where I figured out that I didn’t have fresh sage (or even dried for that matter) and I went rogue.    I had some fresh roasted garlic tomato sauce that I made a while back.   I figured it wouldn’t suck to cover the gnudi in that with some parmesan cheese.

I was right.    These pillow-y little dumplings were smooth with just a hint of roasted vegetable taste.   My husband ate a full second helping.

Good stuff.

Gnudi rocks.

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15 responses

  1. You actually made gnudi using my instructions AND succeeded?!? With pictures, too??!!?? You are AMAZING! I’m actually ridiculously proud that you attempted my version of the recipe *^_^*

    I honestly figured most people would prefer to look up the original recipe and follow those instructions instead, since my directions were just the haphazard method I used to cope with the ridiculously wet dough! 😀

    Plus, truthfully… I didn’t wait overnight to form them. I was just too impatient for the final product and started forming them maybe after 20-30minutes rest… I guess the resting period makes no difference whatsoever in the gooeyness 😛

    P.S.: the frozen gnudi are awesome with short rib spaghetti sauce and so much better than just butter & sage ^_^

    October 23, 2012 at 7:44 am

    • I had never heard of a gnudi until now. Good stuff. Probably even better when someone else makes them for you. LOL

      October 23, 2012 at 8:45 am

      • Point taken! ;D I wonder if you could ever find gnudi on a restaurant menu… mind you, sometimes restaurants aren’t the best place to have this kind of thing — I’ve noticed that being the case of gnocchi!

        October 23, 2012 at 2:18 pm

      • I wondered the same thing. And, I have had some terrible gnocchi in restaurants. If it’s not fresh, it’s not the same. I’m betting frozen/mass produced gnudi is not good either.

        October 23, 2012 at 4:44 pm

  2. Ok, seen this twice now, if I see it a 3rd time, perhaps I’ll try it. I had gnocchi first when I was a kid, at my neighbor’s house (Italian diplomats, real home cooking, and it was merely the pasta course). I’d love to have it if someone else made it!

    October 25, 2012 at 9:31 am

    • I’ve made gnocchi a couple of times, and it is a process as well. But not as gooey as gnudi appears to be. I’ve never heard of gnudi before. I might try it one day just to freak out my family! 🙂

      October 28, 2012 at 10:02 am

  3. These look delicious! I have had gnudi on my list to try for a while, and you may have finally inspired me…

    October 26, 2012 at 9:41 am

  4. I love gnudi – but this variation sounds amazing, can’t wait to try it!

    October 27, 2012 at 11:44 pm

  5. Thank you for introducing me to my new best friend. I WILL be making this ASAP…

    ps: thanks for linking up 😉

    October 28, 2012 at 12:12 am

  6. Pingback: What’s in the Box? #50 « In Her Chucks

  7. Wow this looks so cool! If I didn’t have a baby I would totally be trying this tonight! But you’ve scared me…. Maybe next year…

    November 1, 2012 at 12:39 am

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