Mix the ricotta ... the gnudi with the remaining semolina flour and chill in the fridge for 24 hours. By then, the semolina will have formed a crust on the gnudi – this helps the dumplings ...

Gnudi (a.k.a. ignudi, nudi, or nudi ravioli) are what Florentines call the loosely packed spinach-and-ricotta dumplings that look like slightly overgrown gnocchi. They’re called gnudi ravioli ...

But a lesser-known Italian dumpling, gnudi is gnocchi's Tuscan cousin. Gnudi is different because it replaces the potato in gnocchi with ricotta cheese or ricotta and spinach. It is similar to the ...

Gnudi are a type of gnocchi ... in the semolina – this will help the ricotta from sticking too much. Shape heaped teaspoons of the mixture into small dumplings – or if you want to avoid ...

Divide the hot marinara sauce among 4 bowls. Remove the gnudi with a slotted spoon and place them directly in the bowls. Sprinkle with the remaining Parmigiano. Tips: Don't drain the gnudi into a ...

There hasn’t been this much fuss made over a ricotta dumpling since April Bloomfield unleashed the great gnudi craze on Manhattan exactly a decade ago. And why not? The gnocchi at this posh ...