Our dear Loreto, a gastronomic blogger from Sabores de Colores, takes us to Italy today, but she does not do it with a typical Italian pasta recipe, but rather presents us with a rich recipe for gnudis. To prepare it, he used, as you can see in the photographs, the De Buyer Mineral B iron skillet . Are you curious to discover this recipe with an Italian aroma? Here you have it:

Do you know the gnudis? Possibly not, I'll tell you: they are typical of Italian Tuscany and are ravioli but without pasta, or gnocchis without potatoes, their main ingredient is ricotta (Spanish cottage cheese) and they are so easy to prepare that it is as if we were making the pasta filling. fresh and cook it and serve it as if it were pasta.

In short, some ricotta cheese balls that we can flavor as we want and serve as we like. I will tell you how to prepare them and also different ways to serve them in addition to the delicious traditional butter and sage sauce.


For the Gnudis (for 4 people):

1 head of garlic

5 sun-dried tomatoes in oil, finely chopped

500 gr ricotta

80 gr grated Parmesan

2-3 tablespoons breadcrumbs

1 teaspoon grated nutmeg

virgin olive oil

freshly ground pepper


250 gr semolina

Butter and sage sauce:

35g butter

15 sage leaves

Grated Parmesan cheese

2 tablespoons toasted pine nuts


1. Wrap the head of garlic in foil previously sprayed with olive oil. We bake for 30 minutes. Let cool without opening the paper that wraps the garlic.

2. We put the ricotta cheese in a fine strainer and press to discard the whey that could be released. We remove to a bowl.

3. Add the Parmesan cheese to the ricotta, add the chopped sun-dried tomatoes, 4 roasted garlic cloves (the amount is to your liking, if you want it to have more roasted garlic flavor you can add more), 2 tablespoons of breadcrumbs and the teaspoon of nutmeg. Mix all the ingredients well and season with salt and pepper.

4. Next we will sprinkle the bottom of a tray with semolina, creating a thin layer. On it we will arrange the gnudis that we will prepare with the help of two spoons or a small ice cream scoop, we will use these utensils so that all the gnudis remain the same size. We will roll each portion between the palms of our hands and if you see that the mixture sticks to your hands, you can add a little more breadcrumbs. Finally, cover them with semolina and let them rest for at least 4 hours in the fridge.

5. After the resting time, we will have a pot on the fire with plenty of salty water and bring to a boil. When it boils, we will cook the gnudis in batches for about 2 minutes or until they float.

6. Once the gnudis are ready, we will take them out of the pot directly into the pan , where we will have melted the butter together with the sage. It is important that when you transfer the gnudis to the pan, you take a little of the cooking water with you to finish the sauce. Finally, sprinkle with the Parmesan and the toasted pine nuts, move the pan a little with circular movements so that it binds the sauce and serve immediately.

* You can use the gnudis in infinite ways, at home we have fried them and they are a delicious appetizer, accompanied by your favorite jam you will leave your guests speechless at Christmas. You can also serve them in a soup or gratin with a light béchamel.

I advise you that if you make them with sauce, accompany them with a good rocket salad, it's addicting.


Polaca Mala said:

¡Me encantan las fotos :)!

Paula said:

No conocía los gnudis, pero me encanta la receta, ¡¡lo tengo que probar!!

Y la salsa de mantequilla y salvia con los gnocchis va estupenda, así que con esto no va a ser menos!! :D

Ya os contaré cuando la pruebe :)

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