In food as in other fields peeling off some layers and getting back to bare essentials can actually lead to great results.
In her new book Cucina Povera: Tuscan Peasant Cooking (Andrews McMeel Publishing -September 13, 2011), Pamela Sheldon Johns does just that.
Gnudi means nude, you take off the outer layer.
Here's her Gnudi- Spinach and Ricotta Dumplings recipe:
Gnudi
Spinach and Ricotta Dumplings
Gnudi means, well, “nude”—because these are nude ravioli, the filling without the outer pasta covering. They are delicious served with tomato sauce, as in this recipe, or with melted butter and sage.
3/4 cup steamed spinach, finely chopped
3/4 cup whole-milk ricotta cheese
1/2 cup grated pecorino or Parmigiano-Reggiano cheese
2 large egg yolks
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
1 cup unbleached all-purpose flour
3 cups tomato sauce (recipe follows)
In a large bowl, combine the spinach, ricotta, pecorino, and egg yolks. Stir to blend. Stir in the nutmeg and salt to taste, then gently stir in the flour, mixing just enough to pull the mixture together.
Bring a large pot of salted water to a boil. Heat the tomato sauce and spread a thin layer of it over the bottom of a 9 by 13-inch baking dish. Set aside.
Using two tablespoons, shape and compact the ricotta mixture into ovals and drop them directly into the boiling water in batches, so as not to crowd the pot. They will float to the top when done, after 3 to 4 minutes. Using a wire skimmer or slotted spoon, transfer the gnudi to the casserole dish. Keep warm in a low oven. Repeat to cook all the remaining gnudi. Spoon the remaining tomato sauce over the gnudi and serve at once.
Serves 6
Tomato Sauce
3 tablespoons extra-virgin olive oil
1 small onion, coarsely chopped
2 pounds tomatoes, peeled, seeded, and coarsely chopped
2 cloves garlic
1/4 cup minced fresh flat-leaf parsley
1 tablespoon minced fresh basil
Sea salt and freshly ground black pepper
In a large sauté pan, heat the olive oil over medium-high heat, and sauté the onion for 2 to 3 minutes, or until softened. Add the tomatoes, garlic, parsley, and basil. Decrease the heat to low and cook uncovered, stirring occasionally, for 20 minutes. Pass the mixture through a food mill or purée in a blender until smooth. Season with salt and pepper to taste.
Makes 6 cups
(* Recipe from Cucina Povera: Tuscan Peasant Cooking by Pamela Sheldon Johns/Andrews McMeel Publishing, September 2011, all rights reserved)