Learn How to Make Gluten Free Gnudi, an Italian favorite, with my friend KC from Gluten Free Foodie



KC, founder of G-free Foodie, has so graciously partnered with Gluten Free Mama to make a series of online gluten free video lessons using Mama’s Flour blends and mixes.  KC founded G-free Foodie to provide a main resource for the gluten free community which includes, but not limited, to a flavorful gluten free living guide that includes information on the tastiest gluten free products, an extensive recipe database, a database for restaurants that offer gluten free dining options, a blog, a monthly G-free Foodie Box, and so much more.  She is full of energy, intelligent, funny and one of the most awesomest people I have ever met.  I hope you enjoy the video series. KC uses the Mama’s Coconut Blend Flour when she bakes because she is allergic to almonds, however you can also use Mama’s Almond Blend Flour, it’s your choice! 

NOW LET’S LEARN HOW TO MAKE GLUTEN FREE GNUDI! 
What is Gnudi? (Pronounced “nu-dee”) Did we say nude? No we aren’t being kinky or inappropriate, this is a cooking class not that other kind of class, haha!  However, Gnudi means “nude” in Italian.  Gnudi is basically a “nude” Gnocchi, or a “nude” Ravioli, the yummy goodness of the creamy and light cheesy filling but without the pasta.  Gnudi is typically made from Ricotta cheese, spinach and flour. Some of the simpler recipes use just Ricotta and flour.  It is formed into ball and flattened or made into little logs.  They are sauted in butter and served with marinara sauce and fresh parmesan.  Some serve it with sauted baby tomatoes, peas or sauted pancetta. If you don’t want to use marinara you could cook them in herbed butter and then sprinkle a little fresh herbs like basil, rosemary, oregano on top.   

Gnudi is light and creamy and delicious, and an Italian favorite! I may be so bold to say that it might very well be a favorite of yours after making KC’s recipe and using Mama’s flour blends of course!   

Use your favorite Marinara sauce or make Mama’s Easy Marinara/ Spaghetti Sauce here.  
 
G-free Gnudi, by KC Pomering
 

Ingredients

1 cup whole milk ricotta cheese
2 bunches fresh spinach, sauteed, drained & chopped or 1

   pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 tsp. freshly grated nutmeg
2 tsp. salt

1 teaspoon freshly ground black pepper
1 teaspoon xanthan gum
6 tablespoons plus 1 cup for coating Gluten Free Mama’s Flour Blend, (Mama’s Almond or Coconut Blend)

Directions

Bring a large pot of salted water to a boil.

Put one cup of the Gluten Free Mama’s Flour Blend in a medium sized bowl.  (Mama’s Almond or Coconut Blend)

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, xanthan gum and Gluten Free Mama’s Flour Blend. Chill for 20-30 minutes.

Form mixture into small, flattened balls. Dredge the formed Gnudi in flour to coat, tapping off the excess. Slide formed Gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the Gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.

Arrange gnudi on a platter and drizzle with marinara sauce for serving. Top with shaved Parmesan if desired.

 

Recipe Courtesy of KC Pomering, G-Free Foodie
Gnudi Source The Nibble 

Flour Blends: KC used Mama’s Coconut Blend Flour, however, Mama says both Mama’s Coconut and Almond Blend All-Purpose Gluten Free Flours will work splendidly!