The term Gnudi is a Florentine slang for the Italian word nudi – naked! The reason for the “naked” idiom comes from the fact that if you peel off the layers of pasta from ravioli, what you have left is “naked” filling! A couple more monikers: gnocchi verdi – green gnocchi; strozzapreti – priest chocker!
The trick in making this dish is to not add too much flour to the dough; keep them sitting in the flour for a minute before cooking so they’ll build a stronger skin and won’t break while cooking.
- 2.5 lb spinach clean
- 2 each eggs large
- 3 oz Parmesan cheese grated
- 1 lb ricotta
- 10 oz flour all purpose
- 1 tbsp olive oil
- Wash the spinach thoroughly, cook it in a small amount of water until it gets a soft stem, strain it and cool it under running water.
- Dry the spinach by squeezing it with your hands until it’s very dry. Then grind it finely with a meat grinder, or chop it with a knife.
- Sift the ricotta through a strainer to eliminate clumps.
- In a large bowl mix the ricotta and the spinach together adding the eggs, the nutmeg, salt, pepper and the Parmesan cheese. At the end add about 3-4 oz of flour.
- Put the dough in a pastry bag and make long strips of dough on a large tray or oven pan that has been heavily floured. Shake the tray with two hands in order for the strips to roll in the flour.