Naked Ravioli Gnudi, Cheese gnocchi with Portabella wine sauce

Deb Crane


We went to see a friends Band preform at a very fancy restaurant. I looked at the menu, and saw Gnudi. (pronounced "nu-dee")
I have never heard of it so I got home and did some research. Seems it is Ravioli that has no pasta casing. A.K.A. Naked Ravioli or Nude Ravioli.
I was intrigued so I had to try making them! I can say that they are very simple. If you like potato Gnocchi, you will love this nude ravioli! They are pillows of wonderful! Seems it was created by a chef in New York. You can serve these with any sauce to your liking. I chose a sauce for these that is also easy, and complements the Gnudi perfectly! I also read that you can freeze them before boiling them. I am freezing some now. Just boil a bit longer from the frozen stage.

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about 53 walnut sized balls


Stove Top


3 c
ricotta cheese (good quality)
large eggs
3 c
grated romano,asiago and parmesan cheese blend, or 1 cup of each
1/4 c
all purpose flour
1 1/2 c
bread crumbs
2 tsp
1 tsp
fresh ground pepper


1 Tbsp
olive oil
2 Tbsp
8 oz
baby portabells mushrooms, sliced
1 medium
onion, chopped
3 clove
1 Tbsp
all purpose flour
1 c
chicken stock, light
1 c
dry white wine
2 Tbsp
parmesan cheese,grated
ground nutmeg (just a tiny bit)
1/4 tsp
dried sage
grounf marjoram (just a tiny bit)
1/4 tsp
ground thyme
1/2 tsp
fresh ground pepper to taste
1/4 c

Directions Step-By-Step

In a large mixing bowl, mix Ricotta cheese, eggs and cheese blend. ( A mix master helps this process with the paddle attachment). Stir in flour,bread crumbs, salt and pepper; Mix well. Cover and refrigerate 1 hour.Bring a big pot of water to a boil. As you wait for the water to boil, start the sauce.
Portabella Mushroom Sauce:
Heat a large frying pan. Add olive oil and melt the butter. Add mushrooms and onion. Saute until onion is transparent. Add garlic and saute for an additional minute. Sprinkle 1 Tablespoon of flour over mushroom mixture, stirring to coat (about one minute)
Add chicken broth,wine,2 Tablespoons Parmesan cheese, nutmeg,marjoram,sage,thyme, salt and pepper. Stirring, allow mixture to boil. Reduce heat to a simmer, and reduce sauce until slightly thickened.
Stir in milk and return to a bubble.
FOR THE GNUDI: Remove chilled Gnudi dough from refrigerator. Generously flour a large cookie sheet with sides. Roll cheese mixture gently into walnut sized balls,rolling in flour to coat. Gently add several to boiling water. Cook about 5 minutes or until heated through. (they will float when done) Remove from water with a slotted spoon. Place Gnudi in the sauce in batches. You can cook some and freeze some for later boiling.
Serve immediately with additional Parmesan cheese and green onion for garnish if desired.
The next time I try these, I will use Italian style bread crumbs and serve them with a good tomato based sauce or Alfredo sauce. Any sauce that would go good with cheese ravioli, would work with these!

About this Recipe

Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian