Gnudi?

A search for this practically unheard of (to me, anyway) Italian dish in the "beyond Chicagoland" board only returns one post, and its in reference to something in Glenview. It's been discribed to me as a "cheesey-gnocchi type thing" and "ravioli without the pasta" among other succulent sounding descriptions.

So...anyone know where I can find it (and a good version of it) in Chicago?

Francesca's Forno has gnudi with sage brown butter.

Francesca’s Forno
1576 N. Milwaukee Ave
773-770-0184

Incidentally, while I do not have the Zuni cookbook, aschie30's excellent pictorial of her/ Zuni's ricotta gnocchi process is a good approximation for how one makes gnudi. The main differences are: (1) gnudi would typically use semolina flour instead of regular flour; and, (2) after rolling the dumplings in the flour, you'd let them sit in the fridge for a day or two. This allows the cheese to hydrate the flour, so that when you cook them you end up with a thin, smooth, delicate skin that, when it's done right, provides a uniquely sensual dumpling experience.

Vinci has "Roman-style gnocchi" on their menu, which is, I think, the gnudi you're looking for. It's quite good actually, but gut-bustingly rich. More of a winter dish.

Vinci
1732 N. Halsted
Chicago, IL
(312) 266-1199

Nah, gnocchi alla romana are nothing like gnudi. They're made with milk or cream and semolina which are combined to form a cake-like batter which is then cut and baked like a cookie. It's indeed a heavy dish and, frankly, not one I particularly care for. Gnudi, on the other hand, should be light and delicate, and they're cooked in barely simmering water - never baked.

Sadly, the best Gnudi I ever tasted was found all the way in NY, at The Spotted Pig, and had to wait close to 3 hours for a table. http://www.thespottedpig.com/

I haven't found anything close here in Chicago.

pacent wrote:Sadly, the best Gnudi I ever tasted was found all the way in NY, at The Spotted Pig, and had to wait close to 3 hours for a table. http://www.thespottedpig.com/

I haven't found anything close here in Chicago.

I'm pretty sure that this is exact gnudi that inspired this thread. The in-laws said they had an incredible dinner in NYC last weekend and they tried the gnudi and it made them think of me and how much I would love it.

I was at the Spotted Pig on Friday, and they ran out of gnudi! Cruel world!!! My friend said that was really the only reason to endure the wait. I thought the rest of the food was fine, except for the trout, but I certainly didn't understand all the fuss over the place. That gnudi must be fantastic.

Kennyz wrote:Francesca's Forno has gnudi with sage brown butter.

Francesca’s Forno
1576 N. Milwaukee Ave
773-770-0184

I have had these, and they didn't seem like gnudi. They seemed more like gnocci with some spinach mixed in. And the "sage brown butter" was one limp piece of sage in a sea of salty tomato sauce.

leek wrote:

Kennyz wrote:Francesca's Forno has gnudi with sage brown butter.

Francesca’s Forno
1576 N. Milwaukee Ave
773-770-0184

I have had these, and they didn't seem like gnudi. They seemed more like gnocci with some spinach mixed in. And the "sage brown butter" was one limp piece of sage in a sea of salty tomato sauce.

Haven't had 'em, but I am not surprised. Every time I go somewhere in the Francesca's chain I leave way more impressed with the menu writing than with the cooking.