I love Italian food. Especially gnocchi...it's one of those foods that, even though it has a rather odd name, it's REALLY tasty. However, while most people who do alot of cooking have heard of gnocchi (a small, light, airy dumpling made from potatoes), not many know how to make them. I'm lousy at it...I end up over-kneading the dough, and end up with hard little lumps that aren't remotely edible. So, for now...I'll leave that one to professional chefs to cook up.
Did you know, however, that gnocchi has a sister? I didn't for the longest time, but it does...it's called gnudi (pronounced nu-dee). Gnudi are a bit different from gnocchi...they are made most often from ricotta cheese. You still end up with this light, airy dumpling, but the flavor is to DIE for!! The best description I can give is they resemble a cheese ravioli...WITHOUT the outside casing!! That's right...all stuffing, no pasta. Just the flavors that make ravioli so distinctive. So, today, I made a HUGE batch of gnudi (I'm talking enough to freeze the extras for at least 3 more dinners). The biggest surprise? I made ALL this in about an hour total!! What more can a person ask for in planning ahead?