tag:blogger.com,1999:blog-8675374703381795533.post1378539637983089040..comments2024-03-14T06:14:26.576+01:00Comments on Nuts about food: Pumpkin, Swiss chard and ricotta gnudi (a low carb alternative to ravioli or gnocchi)Nuts about foodhttp://www.blogger.com/profile/11081157237653314887noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8675374703381795533.post-30199517293624019952014-11-13T21:19:11.534+01:002014-11-13T21:19:11.534+01:00I finally made these and I have to say they were e...I finally made these and I have to say they were easy and delciious. What a great recipe. Thank you! I'll be adding this to my italian collection. Jenny Phttps://www.blogger.com/profile/15398943509311497339noreply@blogger.comtag:blogger.com,1999:blog-8675374703381795533.post-18753120114674230052014-10-22T09:57:18.483+02:002014-10-22T09:57:18.483+02:00Brava, grazie! Così la prossima volta uso anch'...Brava, grazie! Così la prossima volta uso anch'io la farina di ceci.Nuts about foodnoreply@blogger.comtag:blogger.com,1999:blog-8675374703381795533.post-33600751296102713592014-10-20T19:11:54.039+02:002014-10-20T19:11:54.039+02:00Buoni! Io li ho provati con la farina di ceci... E...Buoni! Io li ho provati con la farina di ceci... E ricotta of course! Mi piace questa versione zuccosa! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8675374703381795533.post-54004887400640679312014-10-17T12:32:53.997+02:002014-10-17T12:32:53.997+02:00I love gnudi. There's a little restaurant near...I love gnudi. There's a little restaurant near my parents' house in Italy that does the most beautiful ricotta and spinach ones with fresh tomato sauce that are SO GOOD. I've never tried them with pumpkin but can imagine they're beautifully sweet and light. Perfect autumn fare.Katehttps://www.blogger.com/profile/04604801585430533056noreply@blogger.comtag:blogger.com,1999:blog-8675374703381795533.post-91535852195731496032014-10-16T23:15:14.034+02:002014-10-16T23:15:14.034+02:00These were so good! I think I needed more flour be...These were so good! I think I needed more flour because they were ultra soft. Definitely making them again soon, and will work to get the texture right. DavidCocoa and Lavenderhttps://www.blogger.com/profile/13627872741055523948noreply@blogger.comtag:blogger.com,1999:blog-8675374703381795533.post-13729098428066430712014-10-16T11:47:24.872+02:002014-10-16T11:47:24.872+02:00Aaaw, too bad! I can't of anything off hand, b...Aaaw, too bad! I can't of anything off hand, but there are a million great places. A person you could ask is Rachel, of Rachel Eats, who lives in Rome. Nuts about foodhttps://www.blogger.com/profile/11081157237653314887noreply@blogger.comtag:blogger.com,1999:blog-8675374703381795533.post-41345170070987555162014-10-16T11:19:06.874+02:002014-10-16T11:19:06.874+02:00Sage would be perfect and is usually a must for us...Sage would be perfect and is usually a must for us in butter sauce... plus it is wonderful with pumpkin I find. I didn't have any when I made so it completely slipped my mind, but it is definitely an essential ingredient and am adding it now in my post. Thanks!Nuts about foodhttps://www.blogger.com/profile/11081157237653314887noreply@blogger.comtag:blogger.com,1999:blog-8675374703381795533.post-33191172707958176182014-10-15T13:38:07.625+02:002014-10-15T13:38:07.625+02:00What an interesting variation on gnudi. And you re...What an interesting variation on gnudi. And you remind me that I haven't made them in a very long time! And I do love them—and this time of year, why not add some pumpkin? Frankhttps://www.blogger.com/profile/14218978302604997544noreply@blogger.comtag:blogger.com,1999:blog-8675374703381795533.post-34868640841419284832014-10-15T12:25:46.824+02:002014-10-15T12:25:46.824+02:00This is a beautiful recipe. I would love to make ...This is a beautiful recipe. I would love to make gnudi - I've never heard of it before but I'm sure I've seen it. This looks like something that I would see on a menu if I walked into a restaurant in Rome. Gorgeous! I hope to make these one day. I'll pin them! xxHotly Spicedhttp://hotlyspiced.comnoreply@blogger.comtag:blogger.com,1999:blog-8675374703381795533.post-58888592476104758882014-10-15T01:29:57.963+02:002014-10-15T01:29:57.963+02:00You're definitely a woman after my own heart w...You're definitely a woman after my own heart with these! They look magnificent and I really like the sound of the pumpkin and bacon together. BTW I am going to be in Rome in a couple of weeks. Do you have any recommendations? I wish I were going to Milan so that I could meet you!Lorraine @ Not Quite Nigellahttp://www.notquitenigella.comnoreply@blogger.comtag:blogger.com,1999:blog-8675374703381795533.post-32967599296555896372014-10-14T11:51:08.793+02:002014-10-14T11:51:08.793+02:00I saw the header to this post just as I was going ...I saw the header to this post just as I was going to the farmers market on Sunday and then, thanks to my iPhone, was able to pull it up I I could get all the ingredients! I am making it for dinner tomorrow and will be adding some sage to our butter sauce. Can't wait!Cocoa and Lavenderhttps://www.blogger.com/profile/13627872741055523948noreply@blogger.comtag:blogger.com,1999:blog-8675374703381795533.post-16675361828880207272014-10-13T14:20:40.805+02:002014-10-13T14:20:40.805+02:00Thank you so much for this information. I'll ...Thank you so much for this information. I'll post a reply when I have made them. Grazie mille!Jenny Phttps://www.blogger.com/profile/15398943509311497339noreply@blogger.comtag:blogger.com,1999:blog-8675374703381795533.post-32887077677463482762014-10-10T18:20:57.707+02:002014-10-10T18:20:57.707+02:00Hi Jenny, good to hear from you! Chard goes under ...Hi Jenny, good to hear from you! Chard goes under two names here: coste, which is the kind of Swiss chard that has large, white and edible stalks, and erbette or bietole, which are almost all leaves and little stalk. I used erbette/bietole to make these. Regarding the sauteing pan, it is almost identical to a frying pan but has straight sides that are also a little taller. It is practical becauseNuts about foodnoreply@blogger.comtag:blogger.com,1999:blog-8675374703381795533.post-45943762447109694842014-10-10T17:57:37.838+02:002014-10-10T17:57:37.838+02:00This sounds delicious. I'm living in Milan at...This sounds delicious. I'm living in Milan at the moment, so could you tell me the Italian name for chard? And saute pan, is that like a small frypan?<br />Sorry to ask questions but I have a vegetarian friend staying with us at the moment so I hope these gnudi will be on the menu this week. Grazie mille.Jenny Phttps://www.blogger.com/profile/15398943509311497339noreply@blogger.com