Gnudi
Gnudi are often described as ravioli filling without the pasta wrapper. The Tuscan name means naked, an apt description for soft ricotta dumplings whose cheese-rich centers are the main attraction.
A Tuscan family of dumplings
Ricotta and leafy greens, often spinach, give gnudi their gentle flavor. Visit Tuscany also records the name malfatti in the Siena area. The names point to a family of soft, simply shaped dumplings rather than the neat little ridged pieces associated with potato gnocchi.
Gnudi and ricotta gnocchi
The distinction is not absolute, but gnudi generally keep the feel of a soft filling. The rolled ricotta gnocchi on this site have a firmer dough that holds a small patterned shape. Gnudi are smoother and more delicate, with the cheese more prominent than the flour.
Sauce in a supporting role
Butter and sage leave the ricotta easy to taste. A simple tomato sauce offers a brighter contrast, another pairing described in the Tuscan tradition. Both make sense beside a dumpling whose character comes from a tender center rather than a crisp crust.