You may have seen Gnocchi on a menu, but how about Gnudi? These two are philosophical sisters in Italian cuisine and have a lot in common with each other. They are both tiny, pillow-like, and have very hard-to-pronounce names. They are also notoriously hard to make and display a chef's dedication to technique and ability to have a light hand.
But, what are they? And how DO you pronounce their names?
Let's begin with how to say it. Gnocchi is pronounced Nn-yo-ki while Gnudi is pronounced Nn-oo-dy. Ok, get your mind out of the gutter. That's how you say the word! Now you can actually say it in front of the server without blushing, well maybe. We've all been there. Trust me. Okay! Having gotten that covered, let's dive into what they are & why they are delicious.
The primary difference is the primary ingredient. While Gnocchi are made with finely meshed (yes, not mashed) boiled potatoes, Gnudi are made from Ricotta Cheese. Both are combined with a bit of flour, and eggs to bind them together. However, with Ricotta being more loosey-goosey than potato, it needs a bit more help solidifying into a shape.
Gnocchi
Gnudi
So, finely grated Parmigiano Reggiano is added for a little extra umph. They are kneaded gently and then rolled into a long, thin rope and cut into tiny chunks. They are rolled gently on a ribbed board using the thumb, which creates ridged on the side to help whatever sauce it is served in cling better. To prepare, they are both gently boiled and then sauteed with a Sauce. This is where the secondary difference comes in.
Since potatoes are a little more robust, they can take a more robust sauce. Often you will see Gnocchi in either a Tomato or Cream sauce. A great Gnocchi will be light and fluffy on the tongue. They are surprisingly rich, so don't be fooled by what may look like a small portion. They will fill you up quickly! When they are done poorly, though, Gnocchi are heavy, gummy and/or hard. The skill in making them is the light hand of the cook. If they are over worked or have too much flour, things go very wrong, very quickly.
Being so rich on their own, most chef's think to themselves, "You know what this needs? Butter!" So, Gnudi are often served in butter gently flavored by browning it or by adding sage or lemon zest to it as it warms. Just don't go to the cardiologist the day after eating that combination, trust me. By the way, a bad Gnudi is truly terrible. It's heavy and lumpy in the mouth. If you get a bad batch, my suggestion is to send it back...and that's coming from a restaurant person. No one has time for bad Gnudi.
One last thing to mention, that's totally nerdy, but that's me. Gnocchi date back to Roman times and are from Abruzzo, just East of Rome. While the Tuscany, to the north of the capital, is the place of origin of Gnudi.
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