Results 1 to 8 of 8

Thread: Anybody make gnudi?

  1. #1
    Delbert Ealy's Avatar
    Join Date
    Feb 2011
    Location
    Indian River, MI Just under The Bridge
    Posts
    1,152

    Anybody make gnudi?

    I was watching the rerun of The next iron chef today and one of the chefs tried making a potato gnudi-he failed miserably. However it intrigued me when they were described as naked ravioli. My wife loves those and I looked up a few recipes and run them by her, and she said they sounded good.
    So I will make some, but I have a question.
    My wife also likes chicken and dumpling soup, but I think her dumplings taste like wallpaper paste. Could I use gnudi as a finish to a chicken soup in place of her dumplings.
    Give me your thoughts!!!!!

    I like unusual names for recipes, I make toad in the hole and I have a dish called pee on the chicken. If this works it will be streaker soup

    Thanks,
    Del
    [url=http://www.ealyknives.com/][SIGPIC][/SIGPIC][/url]
    Laminated metals specialist, Kitchen knife and gadget maker
    [url]www.ealyknives.com[/url]
    [url]www.mokume-jewelry.net[/url]
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  2. #2
    Senior Member/ Internet Hooligan
    Join Date
    Mar 2011
    Posts
    1,085
    Quote Originally Posted by Delbert Ealy View Post
    My wife also likes chicken and dumpling soup, but I think her dumplings taste like wallpaper paste.
    I'll save the culinary advice for the pros but... this is pretty funny mate. My girl makes Cream of Wallpaper Paste soup once a week or so!


  3. #3
    Senior Member
    mr drinky's Avatar
    Join Date
    Feb 2011
    Location
    St. Paul, MN
    Posts
    3,541
    I'm no expert in gnudi, but I have made them a few times. They can be rather delicate depending upon what is mixed in them. You could cook them and add them as a finish, but there might be a risk of them breaking up or getting mushy. You might have to adjust size and shape a bit and not let them sit in the soup.

    I'm sure there are some that have a lot of experience with them though. Just my amateur 2 cents.

    k.
    Danny 'Zwiefel' Owen - 1971-2016 Moderator and Knife Knut for Eternity. RIP

  4. #4

    Join Date
    Mar 2011
    Location
    Rockport, TX
    Posts
    4,855
    first order of business: fix the dumplings!


  5. #5
    Senior Member
    WildBoar's Avatar
    Join Date
    Feb 2011
    Location
    NoVa
    Posts
    3,128
    We use this recipe: http://www.lidiasitaly.com/recipes/detail/401

    Leah usually makes the ricotta herself. It's pretty easy; a gallon of milk and a quart of buttermilk. Heat on high and stir until warm. Lower heat and stop stirring. Once curs start forming, gently scrape bottom of pan so nothing sticks. Remove from heat when mixture reached 165-170 deg F. ladel curds into strainer lined w/ cheesecloth. drain until whey stops dripping out. The better the milk, the better the ricotta will taste.
    __________
    David (WildBoar's Kitchen)

  6. #6
    Delbert Ealy's Avatar
    Join Date
    Feb 2011
    Location
    Indian River, MI Just under The Bridge
    Posts
    1,152
    Quote Originally Posted by Vertigo View Post
    I'll save the culinary advice for the pros but... this is pretty funny mate. My girl makes Cream of Wallpaper Paste soup once a week or so!

    After the third time she made them, I outlawed them in the house unless I am at a show or gone overnite.
    I should say that she is not the primary cook in our house.
    Del
    [url=http://www.ealyknives.com/][SIGPIC][/SIGPIC][/url]
    Laminated metals specialist, Kitchen knife and gadget maker
    [url]www.ealyknives.com[/url]
    [url]www.mokume-jewelry.net[/url]
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  7. #7

    Join Date
    Mar 2011
    Posts
    548
    im so glad kell is a great cook and tho she is more dessert kind of gilr has no problem making a fine dinner (this leaves me to the grill and smoker for most of my food making

  8. #8
    Senior Member
    Join Date
    Feb 2011
    Location
    Hamilton, Ontario
    Posts
    623
    gno I don't, sorry.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •