Gnudi in spicy tomato sauce

I came across this recipe during one of those roundabout internet searches that led me from one food site to another.  I eventually landed here and decided that the idea of naked ravioli (pronounced "nudie," no less) was too sexy to pass up.  We had nearly all of the ingredients on hand, and the recipe's origins were decidedly old school.

So what we have here is basically meatless ravioli without the noodles.  You'll use a lot of pots and pans, but the work is fast, easy, and therapeutic in its repetitiveness.  I'll explain more in the recipe below, which I've tweaked a bit for after-work ease.  My observations are in italics.  Thanks for a fantastic recipe, Citronetvanille!

INGREDIENTS

For the ravioli

• 1/2 lb ricotta (i.e. a little more than half of a 15 oz container)
• 1/3 of a 10 oz. box of frozen, chopped spinach (she used fresh; see her recipe if that's what you want to do)
• 6 T Parmigiano Reggiano, grated (+ 2 for sprinkling on top)
• 2 eggs
• flour
• salt and pepper
• 1 C (more or less) shredded mozzarella cheese

For tomato sauce

• 2 (28 oz) cans crushed tomatoes
  
• 3 garlic cloves
• red pepper flakes to taste
  
• 2 T olive oil
• 1/4 C chopped fresh Italian parsley
• 1/4 C chopped fresh basil (or a couple of teaspoons of dry, in a pinch)
• 1/8 C chopped fresh oregano (or a teaspoon of dry; feel free to adjust herb amounts to your liking)
• 1 t sugar
  
• salt and pepper to taste

DIRECTIONS

For the sauce

(Kelly writing here: this is my go-to marinara sauce.  It's easy and super-fast, but I don't think anyone's going to get too upset if you use jarred sauce here.) 

Heat olive oil in a pot over medium heat, add garlic and red pepper flakes (about a teaspoon; more if you like a really spicy sauce).  Saute until the garlic sizzles.  Add tomatoes and stir.  Then add basil, parsley, oregano, sugar (if the tomatoes are acidic), salt and pepper.  Bring this to an obnoxious, volcanic bubble, stirring occasionally.  Drop the heat down and let it simmer while you work on everything else.  A MILLION AND ONE USES, PEOPLE.

For the ravioli

Preheat the oven to 375, and bring a large pot of salted water to a boil.

Partially thaw the frozen chopped spinach.  Here's what I did: I bought a box, drove for 15 minutes, set it on the counter in the kitchen, and did other things for about half an hour.  Then I opened the box and tore off 1/3 of the spinach from the semi-frozen block.  You need to put this in a strainer and run some warm water over it until thawed.  Drain and remove excess water by squeezing the big green wad with your hands.  You should also employ some paper towels.  Squeeze out as much water as you can, then fluff.

In a large mixing bowl, mix spinach, ricotta, Parmesan, eggs, flour, salt and pepper. At this point, you need to play with the flour (notice that no amount has been given for the flour; I ended up using about a cup).  Try getting a soft mixture that is not too sticky, but not too thick. It still needs to stick to your fingers a little bit.  My mixture resembled biscuit dough.  Please know that you're going to roll this stuff into balls.  It needs to be roll-able.

Start making the gnudi.  Add about 1 cup of flour to a plate, and start forming small balls from the spinach/ricotta mixture the size of big walnuts. Coat them well with flour.  You should get around 20.

When water is boiling, carefully add the gnudi to the water.  It’s better to cook about 10 at one time, so they have enough water and space too cook.  When the gnudi rise to the surface, you will rejoice in their cuteness.  Remove them, and drain on a plate.  Proceed the same way for the second batch.

Place them in a glass baking dish.  I used one of those smaller dishes that came nested in a 9"x13" one.  I was able to make five snug rows of four gnudi in the dish.  Pour about half of the sauce on top, freezing the rest for a later date, sprinkle with Parmigiano and mozzarella, then cook in the oven for about 20 minutes or until the cheese melts--you can wait for it to get golden brown, but I got impatient. Serve hot.

Jeff and I loved this.  The dumpling-like texture of the gnudi reminded us of everything we like about gnocchi, except they were a lot bigger.  Comforting, mushy, and kind of bland but still yummy...surrounded by spicy tomato goodness.  I will definitely make gnudi again and again.

Interestingly, a day or two after I made this, I read an interview with U2 manager Paul McGuinness (terrific caricature of him there too), with whom I now share a giggling fondness for gnudi.

Comments

[Melinda]

You have expanded my nudie knowledge. Allow me to return the favor: http://www.rockabillyhall.com/NudieCar1.JPG

[Desiree]

I came across your blog from your sisters beauty broadcast blog and youtube. I have looked through almost all of your posts and it is really a fun blog to read. I catch myself wondering what you'll say today.?.? I just wanted to say I keep the entertaing info. Oh also I love your hair! I have curly hair and straighten it everyday...I would love to know what products you use, if you have time.
Desiree

[Andrea E.]

Hey! I have been a long time lurker and so enjoy reading about your cooking adventures. My company Christmas party is coming up soon and I have to bring a dish to the pot-luck themed party. My first thought was one of the many things that I have seen on your blog but I have a tiny problem. I work full time and am a college student who lives alone and therefore I don't have very fancy cooking supplies nor the skill to make anything super complicated. I was wondering if you might have a suggestion? I can bring a main dish, dessert, side dish, it doesn't matter! Thank you so much and keep writing those awesome blogs!

[Kelly]

Melinda: hawesome.

Desiree: thanks for reading! I have never straightened my hair in my life (am afraid of blow dryers, flat irons, etc., for real!). I use some of the Sexy Curly Hair line of products: http://www.sexyhair.com/curly.htm
...specifically their conditioner, curling cream, "full on curls" and "curl power." That's a lot of products, but we use well water that is loaded with dissolved iron, and this works for me. Also my hair is really thick and coarse--basically a bunch of wires--and it needs all the help it can get.

Andrea: I hear ya. I used to live in a graduate dorm with a hot pot and that's it. I looked through all the recipes I have here and the following do not require a stove in any way and are all real favorites of mine.

1. http://alizarine.typepad.com/weblog/2009/07/the-heavyset-cheeseball.html The heavyset cheeseball wins at all times. I'm assuming you don't have a stove to fry up the bacon, but what if you went to a restaurant and just ordered some? All you need is five pieces, and you could get away with less than that. You can also buy pre-cooked bacon in supermarkets. Mix it with a spoon, no problem. I'd totally do this one if I were you. People will go insane for it.

2. http://alizarine.typepad.com/weblog/2009/06/avocado-and-green-pea-hummus.html Got a blender? This is very easy to make if you have a tough blender. Big hit, looks Christmasy.

3. http://alizarine.typepad.com/weblog/2009/06/vegetable-antipastostuffed-bread.html
This requires buying a lot of ingredients, but after that it's basically an assemble-a-big-sandwich kind of thing.

I hope this helps you!

[bj]

yum! I need to add this to my repertoire. Thanks!

[Libby]

Mark Bittman made gnudi on the Today show this morning! Between you, Paul McGuinness, and now "Bitty," I feel like the universe is telling me to try this dish. It must be destiny.