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.
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.