Gnocchi versus Gnudi

The first step in any quest for knowledge is proper pronunciation, and these two are tricky. The most effective way to explain the “gn” sound is to equate it to the front end of The Three Stooges’ “nyuk, nyuk,” a rather sideways explanation to be sure, but accurate. So gnudi is simply “nudie” with that prefix;  gnocchi is “oaky” the same way. 

Gnocchi are small potato dumplings made from grated (or milled) russets, plus flour, egg, olive oil, and salt. The recipe may sound simple but it’s not: it may, in fact, be the most bungled of Italian staples. The best ones are plump and melt-in-your-mouth while the worst , the majority, are hard, dense, chewy, or soggy, “Italian belly bombers” as I’ve recently taken to calling them. Gnocchi are traditionally boiled, but can also be deep-fried (which adds texture) or cooked in a skillet (which adds another layer of flavor).  

There is nothing more satisfying than well-made gnocchi; that’s why I continue to seek them out. Different riffs on gnocchi have appeared in recent years, including variations made with spinach or squash (often pumpkin squash this time of year).  

All of which leads us to gnudi. If you were to take gnocchi and replace the potatoes and with ricotta cheese, you'd have gnudi. For this reason, you'll hear gnudi referred to as "ravioli without the wrapper," which makes sense, as gnudi means "nude" in Italian.

The success of either dumpling often hinges on the savory sauces that accompany it, and while gnudi can suffer from the same heavy-handedness as gnocchi, it tends to be lighter and fluffier (a common descriptor is "pillowy"), so it's usually a safer bet than its often overworked and overcooked cousin. 

So technically here at Farina we serve Gnudi, but sense the distinction between Gnocchi and Gnudi is not commonly known we make the faux pas and call it ricotta gnocchi for easier understanding.

A bowl of gnocchi or gnudi is like a jewelry box filled with clouds or tiny pillows. When made correctly, they’re fluffy, ethereal, rich ricotta dumplings. You may not even know what gnudi is, let alone the difference between it and gnocchi. They’re like Italian brothers — with many similarities but you can tell them apart when you know what to look for.