PhotoRecipe: Gnudi with Mushroom Ragout

Dear Friends and Readers,

This recipe is cheeky and delicious. No, it does not feature pork cheek (guanciale) and it is actually vegetarian.  The cheekiness comes from the name, Gnudi (pronounced “NE-U-DEE”).  In Tuscan dialect “gnudo” means “naked” in English.  These slightly X rated, defiant pillows of spinach and ricotta are naked ravioli! The equation is simple:

Ravioli : Gnudi = Audrey Hepburn : Marilyn Monroe

Enough said! Here is the recipe that I demonstrated on the Holland America Cruise to Bermuda last month.

Spinach Gnudi with Mushroom Ragout

  • 1 (10 oz) bag of frozen spinach
  • 1 cup of ricotta (drained if necessary)
  • 1 egg
  • ½ cup of parmigiano
  • ¼ cup of AP flour + more
  • 1 tsp of kosher salt
  • ½ lb wild mushrooms (including shitake), cleaned and chopped
  • 1 small onion, chopped
  • ½ cup EVOO
  • 1 ½ tsp of kosher salt
  • 1 tbsp parsley
  • ½ cup of parmigiano

Microwave the spinach as directed on the bag, let them cool completely.  Squeeze as much excess water as possible from the spinach. In a large bowl combine all the ingredients so that the final texture is between that of soft dough.  If the dough does not come together add AP flour until you reach the right texture.  Using a melon baller make little balls like gnocchi and roll them in flour.  In the meantime boil water and add salt to the pot. Delicately place the gnudi in the boiling water and wait for them to float to the top.  Cook the gnudi in batches if necessary, serve with the mushroom ragout.

In a large pan over medium heat sauté the EVOO and onion until translucent.  Add the mushrooms and season with salt.  Cook over medium heat for about 2 minutes, then reduce the heat to low for about 8 minutes.  Turn off the heat and add parsley.  When the gnudi are ready, place them carefully in the pan with the ragout.  Sautee for 1 minute and serve with a generous sprinkle of parmigiano.