I’ve mentioned my disappointment with ravioli before. They are always described by the filling ingredients: artichoke and smoked mozzarella, asparagus and prosciutto, crab and ricotta. But they almost always taste nothing like those lovely combinations; they taste like pasta. This prompted me to create Giant Delicata Squash Ravioli with Sage and Brown Butter where the filling is the star. But now I’m stripping them entirely: naked ravioli, aka Gnudi.
What are Gnudi?
They are cheesy, Swiss Chard and Spinach flecked bites tossed in a simple, garlicky tomato sauce then topped with fresh basil and, of course, more cheese.
I’d seen gnudi (also called ‘nudi’) on menus and in a favorite cookbook of mine, Glorious Vegetables of Italy, but had never made them at home. It was my friend Sonali who inspired me to finally try it with this post of hers.
This recipe is loosely based on the cookbook version, as I was intrigued by the blend of chard and spinach. The finished gnudi are light and airy; they melt in your mouth. And the Garlicky Tomato Sauce is also a find. It comes together in seconds and is the perfect complement to gnudi, but would also work beautifully in many pasta dishes or even as pizza sauce.
Swiss Chard and Spinach Gnudi with Garlicky Tomato Sauce
Ingredients
Garlicky Tomato Sauce
- 1 clove garlic smashed and peeled
- 1 28-ounce jar diced tomatoes with liquid
- 2 tablespoons extra-virgin olive oil
- salt and freshly ground black pepper
Swiss Chard and Spinach Gnudi
- 1 tablespoon olive oil
- 1 pound swiss chard leaves finely chopped, stems removed
- 5 ounces fresh spinach leaves
- 16 ounces whole milk ricotta cheese drained well
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 ounces grated Parmigiano-Reggiano cheese plus more for serving
- 3 large egg yolks lightly beaten
- 1/3 cup flour plus more for coating the gnudi
- Garlicky Tomato Sauce heated to a simmer, recipe above
- Large handful fresh basil leaves torn into small pieces for garnish
Instructions
- To make the Garlicky Tomato Sauce: Add garlic and tomatoes with juice to a blender pitcher; blend until smooth. Add olive oil and blend again. Season to taste with salt and freshly ground black pepper. Pour into a saucepan and heat to simmer once you put your first batch of gnudi into the boiling water.
- To make the Gnudi: Heat olive oil in a large pot over medium heat. Add chard; cook and stir until soft and wilted, 5 to 8 minutes. Add spinach; cook and stir 3 to 5 minutes or until all greens wilted and tender. Transfer to colander. When cool enough to touch, squeeze handfuls of the cooked greens to extract as much liquid as possible and transfer to cutting board; finely chop.
- In a large bowl, combine greens, ricotta, salt, pepper, cheese and egg yolks; stir together gently but thoroughly. Sprinkle flour over mixture and gently fold it into mixture.
- Line a baking sheet with parchment paper and dust with flour.
- Pour some flour for coating the gnudi into a small shallow bowl. With a teaspoon, scoop a walnut-sized amount of the ricotta mixture. Then, with your hands, gently roll it into a ball, then roll it in the flour and place on prepared baking sheet. Repeat with remaining mixture.
- Bring a large pot of salted water to a boil over high heat. Reduce heat so that the water is at a low boil and carefully add 10 to 12 gnudi. In a couple of minutes, they will begin to float to the surface. Continue to cook for another 5 to 6 minutes, until they have floated to the surface and have puffed up.
- Remove gnudi with a large skimmer, and transfer them to a warmed serving bowl. Spoon about 1/2 cup of the simmering tomato sauce over the gnudi and gently stir. Repeat process with remaining gnudi.
- When the cooked gnudi are all in the serving bowl, spoon additional sauce over and sprinkle with fresh basil and more cheese. Serve immediately.
sarah smith says
May 5, 2016 at 5:27 amI’m so happy for the inspiration and I can’t wait to give this a try,,,Thank you
Jackie Scott Howie says
May 3, 2016 at 1:20 pmIf I make this ahead of time should I refrigerate or let them stand at room temp?
Marissa says
May 3, 2016 at 5:59 pmIf you make them ahead, I’d refrigerate. Try to make them the same day you plan to cook them. Let me know how it goes… 🙂
Jackie Howie says
May 4, 2016 at 4:22 amIt was delicious!!! I made them mid-day and refrigerated them until dinner. My kids loved the description of “naked ravioli” and i had enough left in this recipe to freeze for a future meal. I love your recipes… keep ’em coming!
Marissa says
May 4, 2016 at 9:29 amThat made my day, Jackie!! I’m so glad you and your family enjoyed them…I love that your kids got a kick out of the ravioli sans pants. 😉
mira says
April 28, 2016 at 7:00 amThese look a lot better than ravioli! Never made gnudi before, but would love to try this recipe!
Marissa says
May 1, 2016 at 4:54 pmThanks, Mira!
Kevin | Keviniscooking says
April 20, 2016 at 4:38 pmNaked ravioli, aka Gnudi. Neve heard the term, but I like your thinking! Star indeed! So what you’re telling me is the these beauties are meatless and look that good? Wow, they are beauties. Pinned for later taste testing!
Marissa says
April 20, 2016 at 6:19 pmMeatless indeed. 🙂 And so good, Kevin! I wish I could have you and David over for a batch… 🙂
Helen @ Scrummy Lane says
April 19, 2016 at 11:10 amI absolutely love gnudi, Marissa – they’re so simple and delicate – but I’ve only ever made the basic ones. I love that you’ve added some extra flavours.
And I love your way of describing these too – like just the filling of the ravioli! 🙂
Marissa says
April 19, 2016 at 3:54 pmI’d love to see your recipe, Helen! Are they just cheese? What kind of sauce do you use?
Amy says
April 18, 2016 at 6:11 amThis looks and sounds so amazing! I too have seen gnudi on menus but I’ve never tried them myself. Now that I know they are ‘naked ravioli’, I can’t wait to give this a try 🙂
Marissa says
April 21, 2016 at 4:27 pmThanks, Amy! If you try them, let me know how it goes. 🙂
Beeta @ Mon Petit Four says
April 15, 2016 at 7:15 pmI’ve never heard of gnudi, but I am loving it from the looks of it! This looks so so delicious, Marissa, but then again I’m not surprised. Everything you make is positively mouthwatering <3
Marissa says
April 17, 2016 at 1:46 pmYou are so sweet to me, Beeta! I wish I could make you a batch of these and have you over… xoxo
Bam's Kitchen says
April 15, 2016 at 5:11 pmMarissa, this is one delicious way to celebrate Meatless Mondays. You know I have not had swiss chard in ages as this is not something you can find readily in Asia but must find so I can try your delicious recipe. Sharing! Wishing you a super weekend!
Marissa says
April 17, 2016 at 1:47 pmThanks, Bam! If you can’t find chard, just bump up the amount of spinach. 🙂
Dorothy Dunton says
April 15, 2016 at 12:12 pmHi Marissa! I’ve never made gnudi, but I am surely going to give this a go! Sounds much less labor intensive that ravioli and that simple sauce sounds perfect!
Marissa says
April 17, 2016 at 1:48 pmHi there, Dorothy! 🙂 You’re right about that, much simpler than full fledged ravioli. I wasn’t sure if there would be enough oomph from the sauce, but it really is so good! It’s the kind of sauce that enhances all of the other flavors without taking over.
Faith (An Edible Mosaic) says
April 15, 2016 at 6:54 amI am so with you on ravioli – I always end up wishing that the flavor of the filling was more pronounced! Gnudi is the perfect fix for that. Lovely flavor combo here, and that garlicky tomato sauce sounds like the perfect complement!
Marissa says
April 17, 2016 at 1:50 pmhaha, why doesn’t that surprise me that we’d agree. 🙂 Thanks so much, my dear!
Sabrina says
April 14, 2016 at 6:43 pmThese gnudi look incredible! Love the swiss chard and spinach leaves in the dough!
Marissa says
April 17, 2016 at 1:50 pmThanks, Sabrina! Yes, the greens make the recipe for sure!
Lorraine @ Not Quite Nigella says
April 14, 2016 at 4:58 pmWhenever I come here Marissa you always seem to make what I actually feel like eating!! 😀 This is no exception. I’d love this for breakfast 🙂
Marissa says
April 17, 2016 at 1:52 pmThat is the sweetest complement, Lorraine. Thank you! I’d love it for breakfast too. It seems strange, but there’s something about spicy tomato based sauce foods in the morning, so good.
Kathleen | HapaNomNom says
April 14, 2016 at 2:30 pmOh Marissa… this looks amazing and your photos are just gorgeous. I just had lunch and now you’re making me hungry all over again! I really wish I could grab a big ol’ fork and just start plucking them out through the screen!
Marissa says
April 17, 2016 at 1:53 pmSo sweet, Kathleen! I can’t tell you how many times I feel the exact same way when I’m at your site. Why oh why can’t I reach through the screen for a bite!!
Sonali- The Foodie Physician says
April 14, 2016 at 11:13 amGorgeous, just gorgeous! They look absolutely perfect! Thanks for the shout-out Marissa, I’m so honored that I helped to inspire you to create such a stunning dish 🙂
Marissa says
April 17, 2016 at 1:54 pmThank you again, Sonali! I’m so happy for the inspiration and these will show up on our table again and again. 🙂
Shashi @ RunninSrilankan says
April 14, 2016 at 10:25 amSo, I have a confession, I am not a huge fan of ravioli because of the pasta – but this gnudi I can eat by the panful! Thanks so much for introducing me to this adapted recipe, Marissa!
Marissa says
April 17, 2016 at 1:54 pmI’m not alone! 🙂 Thanks, Shashi…
Medha says
April 14, 2016 at 9:53 amThis gnudi is gorgeous! And I”m with you- I definitely prefer making my own ravioli in general, although I’m quite a fan of the Trader Joe’s beet & goat cheese version! Pinning 🙂
Marissa says
April 17, 2016 at 1:55 pmThanks, Medha. 🙂 I haven’t had that before, sounds so good! I love goat cheese and beets.
John Storeys says
April 14, 2016 at 1:28 amNever tried nudi so far! I would love to make them myself as well, you never know with the store-bought pasta.
Marissa says
April 17, 2016 at 1:55 pmThanks, John!