Gnudi are great, they’re a type of gnocchi that uses ricotta cheese instead of potatoes (making them much quicker to make). You can actually use any flour of your choice in this recipe- I recommend just adding it bit by bit and observing the dough as it forms, you’ll know when enough has been added. I use spelt flour because it’s my favorite, it has a full nutty flavor. However, if you use standard white flour you will get lighter, fluffier gnudi, and you’ll cut the cost of this recipe (it’ll probably come out to about $0.99 a serving instead), so the choice is entirely up to you. Either way these are easy and delicious.
Ingredients – ($9.73 recipe/$1.62 serving- recipe makes 6 entree sized servings)
2 eggs ($0.32)
1 tsp. olive oil ($0.03)
15 oz. ricotta ($4.49)
3 tsp. garlic powder ($0.09)
2 1/2 cups spelt flour ($4.80)
Step by Step
1. Bring a large pot of water to a low boil. While water is heating, prepare the gnudi.
2. In a large bowl, combine eggs, oil. ricotta and garlic powder. Mix well, then gradually add in your flour bit by bit. The dough will be formed and quite sticky.
3. On a floured surface knead the dough for a couple of minutes, add in more flour gradually until the ball is no longer extremely sticky.
4. In pieces, roll the dough into long snake like shapes and cut them into bite sized pillows- about and inch and a half wide. At this point you can also imprint them with the back of your fork as a decorative touch. I didn’t do that because I knew I wanted to cover them in sauce anyway.
5. When the pot you set earlier is at a low boil (not roaring), you can begin dropping in your gnudi. They will float when they are done- I use a slotted spoon to remove them as they pop to the top of the water and set them aside.
I topped my gnudi with a simple tomato sauce and some grated cheese, but they would also be excellent with pesto, alfredo, vodka sauce, or even tossed with some roasted peppers and mushrooms.