It's disgusting
Are they kind of gnocchi or not? They are not, although they are very similar to them. There is no flour in them, although they are left to spend the night in flour, and there are no potatoes. And yet, they cook like gnocchi, and when they come out of the water, dear God, the same gnocchi. In addition, this variant of gnuda is deprived of all additives that would make them (too) hard because they are composed of only 3 ingredients. Creamy inside and outside with a shell that kept the soft filling like in a shell. Kudos to the Italians who devised gnude ("offers" or simply, naked)
Preparation steps
- Drain the cheese well. Put it in a bowl and add the egg and oil. Add salt and pepper to taste. Stir well so that there are no lumps, if necessary with a mixer (at the lowest speed and in a few turns, taking care not to dilute the mixture).
- Prepare a dressing bag, place it in a suitable glass and fill with the gnude mixture. Cut off the top of a 1.5 cm bag.
- In a wide bowl, put a dozen spoons of sharp flour on the bottom and squeeze a bag of gnocchi (the size of gnocchi) away from each other. Sprinkle plenty of flour on them again, and squeeze new ones into the gaps between the lower gnus. Sprinkle with flour and squeeze out the rest of the gnud. Place the bowl in the refrigerator to cool longer, preferably overnight.
- The next day, heat a lot of water to boiling, add a little salt and put a tablespoon of oil. Remove the nits with your fingers by shaking the top layer of flour into a special bowl and the nits will separate themselves from the flour base. Shake the flour again and "dig out" the middle layer of gnud and so on. Cooking them carefully, in portions, means not all at once. Cook each round for about 3-4 minutes.
Serving
To these gnus I added a side dish of fried leeks, celery stalks and mini tomatoes. With the addition of garlic, salt, pepper and Mediterranean spices.
