Skip to Content

Gno the Difference Between Gnocchi and Gnudi

 I recently made gnocchi for a friend and was asked the question "What is the difference between gnocchi and gnudi."  Honestly, it is mostly a matter of how much flour you use, as gnudi has very little.  But here is a short gnocchi/gnudi primer.

Gnocchi literally translated in to Italian means "lump".  Gnoccho, which is an individual gnocchi, translates in to the slang "dull-witted oaf".  You have to love the Italian custom of naming their food in such a blunt and often hilarious way!  But I digress.

Gnocchi is a nugget-sized dumpling generally made from potato and flour.  Gnocchi can also be made from semolina, as in Gnocchi alla Romana, which hales from Rome.  Or it can be made from squash, as in Versilian Squash Gnocchi from Lucca, in Tuscany.  There are also gnocchi made from ricotta and spinach sometimes called "malfatti".  Malfatti translate into "poorly made" probably because the ricotta and spinach is generally what you find inside a pasta!  In the poorer mountainous regions of Italy they substitute chestnut flour for wheat flour for Gnocchi de Castagne.

Gnudi is a Florentine creation made from Swiss Chard or spinach and ricotta with very little flour.  Gnudi is often paired with a sage and butter sauce.  You can also see these little gems listed as "nudi" or "ignudi", just to make the distinction as clear as mud.

Of all the names I have heard for these lovely little dumplings, my son's version is my favorite "amazing little balls of goodness"!

Dana's blog