Newdie with cheese and tomato sauce
6 servings
30 minutes
Nudì are delicate Italian dumplings resembling gnocchi but made without potatoes. Their name comes from the Italian 'gnudi' meaning 'naked', as they are a kind of ravioli filling without the shell. Ricotta and parmesan create a velvety texture, while black pepper adds spiciness. The tomato sauce adds brightness and freshness, balancing the dish. Nudì are great as a main course or elegant appetizer. They are enjoyed hot, savoring the softness and creamy flavor that melts in the mouth. Historically a simple peasant dish from Tuscany, where farmers used minimal ingredients to achieve delightful taste. Today it has become popular in Italian restaurants worldwide, remaining a symbol of home comfort and culinary mastery.
1
Thoroughly mix 'Ricotta', egg, egg yolk, pepper, 1/2 cup 'Parmesan', and 1/2 tsp salt in a large bowl. Add 1/2 cup flour, mix well and form a ball (the mixture should be soft and moist with 'Ricotta' inclusions; if too wet, add a tbsp of flour).
- Ricotta cheese: 2 glasss
- Chicken egg (large): 1 piece
- Egg yolk: 1 piece
- Ground black pepper: 1 teaspoon
- Grated Parmesan cheese: 60 g
- Salt: 1 teaspoon
- Wheat flour: 1 glass
2
Dust a rimmed baking sheet with flour. Use 2 tablespoons to shape the dough pieces into ovals (similar to a rugby ball); place the gnocchi on the baking sheet and dust with flour (you should have 30 pieces).
- Wheat flour: 1 glass
3
Boil the gnocchi in a large pot of salted boiling water, stirring occasionally, until cooked for 5-6 minutes. (Gnocchi float to the surface almost immediately, but this is not an indicator of readiness; they must be boiled for the required time, otherwise the centers will remain raw.)
- Salt: 1 teaspoon
4
Use a slotted spoon to extract the gnocchi and place them on plates. Drizzle with tomato sauce and sprinkle with Parmesan.
- Tomato sauce: 3 glasss
- Grated Parmesan cheese: 60 g