Who doesn’t love a fluffy potato dumpling in their soup or smothered in marinara? This classic Italian potato dumpling is a great accompaniment to chicken, pork, and fish, or served with fresh vegetables! The key to a great gnocchi is to make sure your potatoes are dry after they have baked and to mix your dough while the potatoes are still warm, not a tricky feat to accomplish both but it does require you to have everything in place and ready. The best part, the gnocchi’s can be stored in the freezer and cooked when you need them!
Gnocchi’s “naked” friend, this light and fluffy version of a dumpling is short on potato but not on versatility. Gnudi’s are similar to gnocchi’s in the way that they both have eggs and flour, but the one thing that they do not have in common is the potato. This version of a gnudi uses spinach as its base, egg, cheese, and flour as its binding agents. When sautéed and basted in brown butter these fluffy little pillows will be sure to satisfy.
2.5# Fresh Spinach
~1/2C Bread Crumbs
~1.25C AP Flour
- Place a large pot of water on the stove and bring to a boil with enough salt to where you can taste it.
- Prepare an ice bath.
- Once simmering place the spinach in the water and cook until tender, about 3 minutes. This may need to be done in smaller batches because fresh spinach takes up a lot of space and may not fit in your pot.
- Once the spinach is cooked, transfer it to the ice water, and let cool.
- Once cooled remove the spinach and squeeze as much water out of the spinach as you can. You can place the spinach in a kitchen towel and use it to ring out the water.
- Place another pot of salted water on the stove and bring to a simmer.
- Once the spinach is drained and most of the water has been removed, place it in a food processor with the Parmesan and the eggs. Pulse until the mixture looks creamy and the spinach is finely chopped.
- Add the remaining ingredients and mix. You may or may not need more flour/bread crumbs, this is all determined by how much water you removed in the previous steps.
- To determine if you need more bread crumbs/flour, if it is too sticky to work with, add 1/4c more bread crumbs and 2T of flour. Test a bit of the dough by rolling it in a bit of flour than dropping it in the simmering water. If it holds together and later floats, then your are all set. Check the seasoning as well at this point.
- Once you have determined that the gnudi are the proper consistency, you can begin to form and cook the rest.
- Prepare an ice bath.
- Start by dusting the counters with flour then portion the dough into the desired size and place each gnudi on the floured counter top, I like a half ounce to an ounce in size
- Roll the pieces of dough in the flour to prevent them from sticking in your hands when forming.
- I like to form my gnudi in a quenelle shape(miniature football), you can leave them in a nice round shape
Round shaped gnudi
- Once your shape has been decided drop each piece of dough into the simmering water as you finish forming them. Once the water stops simmering, stop adding the gnudi and wait for the first batch to start to float. Once the gnudi floats, remove them from the water and place in the ice bath to chill.
- Continue to cook the gnudi until all the dough has been used up. Remove the gnudi from the ice bath and place on a kitchen towel to dry. The gnudi will hold in the fridge for three days. They are best reheated in a little brown butter.
Currently we feature Spinach Gnudi with Brown Butter and Frisee on our menu at The Lodge Restaurant.