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This week we're trying a recipe for Gnudi, a "naked" ravioli. It was new to all of us at Three Kitchens, and we had a great time getting to know this delightful little dumpling. You know us, we cannot resist anything dumpling-ish. 

This Gnudi is made with spinach and ricotta. You form it into little balls, much like making meatballs, then rolled in semolina flour and chilled to allow them to set. Then you boil them in salted water, allow them a little rest time again, and then pan fry with a delicious butter sage sauce. 

Erin confirms these are pretty easy to make and we loved them as a side dish. They're light and soft, with a silky melt-in-your-mouth centre. Give them a try! 

Get the recipe on our website. 

 

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