Gnudi… Sounds like “Nudie,” Tastes Like Heaven! It’s like ravioli without all the carbs
Low Carb Spinach Gnudi
When I was growing up, my Mom used to make home made ravioli. I remember helping her make the dough, fill it, pinch it & cut it into squares using a special little roller with a zig-zagged edge (like pinking shears). MAAAAN, were they good with that homemade “Sunday Gravy” that would simmer on the stove for hours on end, filling the house with the enticing smell of tomatoes, herbs and garlic.
Since I have to watch my carbs, I rarely indulge in ravioli anymore, but I happened across this recipe for Gnudi in Diabetes Forecast Magazine’s May-June ’15 issue. Gnudi? I’ve never even heard of the stuff, but I was instantly intrigued, because if it includes ricotta, spinach and cheese, honey, I’m ALL in! Here’s a link to the Diabetes Forecast recipe:
Gnudi Recipe-Diabetes Forecast May-June 2015
Looks tasty AND healthy, doesn’t it? After all, it involves a whole bunch of spinach mixed into ricotta with cheese & added seasonings, then rolled into balls & boiled as you would normal ravioli. But I wanted to experiment a bit & see if I could reduce the carbs even FURTHER, substituting coconut flour for the white whole wheat flour in the original recipe. Plus, I have a rebellious streak a mile wide, and I can never ever ever use a recipe the way it’s written–oh no!!!!–I have to do it my way! Me & Ol’ Blue Eyes–LOL!!!
First of all, I decided to double the recipe, since I’m Italian & therefore a) must always make waaaaaaaay too much for the number of people being served and b) tend to feel insulted if, after eating my cooking, diners aren’t moaning & holding their stomachs with a food coma glaze in their eyes.
Next, I Googled my buns off trying to figure out how to substitute coconut flour, and what I found was: there is no one right answer. Some said use the same amount as you would regular flour; others said use 1/4 but increase the liquid and/or eggs. So I went with 1/4 plus some extra eggs. I rolled my concoction into balls, just like the original recipe said, dropped them into water and… uh-oh. Something…. just doesn’t look right. I was waiting for the balls to bob to the top, and they never did. They died a watery death in a pot on my stove.
Glad I doubled that recipe! I decided to take the rest of the Gnudi balls (whoa… that sounds… sorry… this is a family blog!), throw ’em back in the bowl & add more coconut flour. The coco-nuttier boil I tried to boil also disintegrated in water, so I said fugeddaboutit, flattened the gnudi a bit, & stuck it in a 375° oven for about 25 minutes.
Oh wow. Now we were talking. they came out utterly perfect, I served them with a mixture of chopped Roma tomatoes, a bit of salt, pepper, fresh basil & olive oil, and a dusting of shredded Asiago. And I served them with a truly miraculous side: Low carb stuffed artichoke. No wonder Mr. Bae love me so much.
Here, then, is my reduced-carb version of Gnudi (not doubled, because it’s really quite filling!)
Gnudi (6 Servings)
1 5 oz package baby spinach
1 lb. ricotta (I used regular, since I was aiming for low carb)
2 cloves garlic
1/2 cup grated Parmigiana Peggiano (of course I used more because I have a cheese-Jones–about 3/4 cup)
1/2 cup coconut flour
1 whole egg, lightly beaten
1/2 tsp each salt & pepper (a bit more salt may be necessary to balance the natural sweetness of the coconut flour)
Preheat oven to 375°.
- Mince spinach together with garlic in food processor
- In large bowl, combine spinach/garlic with ricotta, egg, coconut flour, cheese, salt & pepper
- Roll mixture into 12 balls, flattening each one a bit (don’t even get me started) & place on parchment-lined baking sheet
- Bake for 25-30 minutes
The tomato topping is a simple mix of chopped Romas, fresh basil, salt, pepper & olive oil, but this would no doubt be delicious with regular tomato sauce or, for cheese-fiends like me, ALFREDO. Swoooooon!
Go on & try it… either my low-carb way or Diabetes Forecast‘s, I’m pretty convinced if you try this, you’ll want to join a Gnudi Colony!
Nutritional Info (Excluding Tomato Basil Topping)
|% Daily Value *|
|Total Fat 15 g||23 %|
|Saturated Fat 10 g||49 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 78 mg||26 %|
|Sodium 160 mg||7 %|
|Potassium 233 mg||7 %|
|Total Carbohydrate 9 g||3 %|
|Dietary Fiber 4 g||15 %|
|Sugars 1 g|
|Protein 15 g||30 %|
|Vitamin A||53 %|
|Vitamin C||12 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|