Tuesday, January 20, 2009

Gnudi. Yes, pronounced Nudie. Get your chuckles out now.

I am not known for my culinary prowess, so when I actually manage to cook--and make it taste good--I am usually very proud of myself. Sometimes I take pictures, like tonight.

During the inaugural speech, I was clicking around the Internet, because these days watching something on TV just isn't enough. I found my way to Big Red Kitchen, (I have no idea how. I don't even remember what I was searching for) and found Robin Sue's post about Gnudi. I followed that over to the Food Network. All of a sudden, I was inspired. Also, intimidated. I went into this with the assumption that it would be a godawful mess.

Instead, voila. Gnudi.

It is basically described as the inside of a ravioli, without the outside. O. and I agreed that it tasted very much like the filling of a spanakopita. Best of all, it was easy. Prep time was only about fifteen minutes, and the biggest problem I had was timing everything, which is an ongoing issue for me. The gnudi was finished before I'd even thought about boiling my pasta. As a time saver, I boiled the pasta in the same water as the gnudi, which worked out perfectly. This is definitely one I'll try again.

The finished product:

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