Nudies

A Florentine Feast: My Love Affair with Nudies

For years, I've been captivated by the culinary traditions of Italy. There's a certain romance in the simplicity of the ingredients, the artistry in the preparation, and the sheer joy of sharing a delicious meal with loved ones. But among all the pasta, risottos, and pizzas that have graced my table, there’s one dish that holds a special place in my heart: Nudies.

These little gems, also known as gnudi in Florentine dialect, are essentially ricotta and herb dumplings without the pasta casing. They're a playful take on traditional gnocchi, a testament to the Italian love of creative culinary twists. The name itself, "nudies," meaning "naked," humorously refers to their lack of pasta covering. Imagine tender pillows of ricotta, infused with the earthy flavors of fresh spinach (or wild greens, if you’re feeling adventurous!), perfectly seasoned, and baked until golden. That's the essence of Nudies.

My first encounter with Nudies was during a trip to Tuscany. I was staying in a charming farmhouse in the heart of the countryside. Every morning, I'd wake up to the aroma of freshly baked bread and the sounds of nature. But it was during a family-style dinner, that I was introduced to these little culinary treasures. The family, warm and welcoming, shared their centuries-old recipes, teaching me the secrets of creating perfect Nudies.

What struck me most was the simplicity of the dish. The ingredients are basic: fresh ricotta cheese (sheep’s milk if you can find it!), vibrant greens (I adore using spinach, but wild greens add a unique depth of flavor), a touch of Parmigiano-Reggiano, a free-range egg, and just a hint of nutmeg to tie everything together. It’s in the careful preparation that the magic happens. The greens are blanched to perfection, then meticulously squeezed to remove any excess moisture; this ensures that the Nudies maintain their shape and texture. The ricotta is gently blended with the other ingredients to create a smooth, yet subtly textured paste, ready to be shaped.

The shaping process itself is a meditative experience. You can choose to form the Nudies by hand, gently rolling the mixture into small balls, a labour of love that allows you to fully connect with the ingredients. Or, for a quicker approach, you can use a piping bag, creating perfectly uniform dumplings. Either way, the result is equally delightful.

Once formed, the Nudies are gently poached in simmering water until they float to the surface, indicating they’re cooked through. Then, the real fun begins. I love to drizzle them with melted butter, enhancing the richness of the ricotta, or toss them in a vibrant tomato sauce that complements the earthy flavors of the greens. A sprinkle of freshly grated Parmigiano-Reggiano, followed by a quick bake in the oven until the cheese is beautifully melted and bubbly, completes the transformation. The result is a dish that's both comforting and sophisticated; a perfect balance of rustic charm and refined elegance.

Over the years, Nudies have become a staple in my kitchen. I've experimented with different types of greens, from delicate spinach to robust wild greens, each offering a unique nuance to the dish. I’ve also played with different sauces, exploring the possibilities of creamy mushroom sauce, a vibrant pesto, or even a delicate brown butter sauce. The beauty of Nudies is their versatility; they're a blank canvas, ready to be adorned with the flavors of your imagination.

More than just a recipe, Nudies have become a symbol of my journey into Italian cuisine. They represent the warmth, simplicity, and generosity of the Tuscan spirit. Each time I make them, I'm transported back to that charming farmhouse in the countryside, surrounded by the love of family and the aroma of delicious food. They're a reminder that the most rewarding culinary experiences often lie in the simplest of dishes, made with passion and love.

So, if you're seeking a dish that's both flavorful and surprisingly easy to prepare, look no further than Nudies. They're a delightful adventure for your taste buds, a journey to the heart of Tuscan cuisine, and a recipe that will undoubtedly become a cherished part of your own culinary story.

Step-by-step

• Toss the greens in warm water to clean, rinsing until all grit is removed.
• Bring 5 quarts of water to a boil, add salt, and cook the greens until tender (3-5 minutes).
• Cool the greens under cold water, squeeze out excess water, and measure 1 1/3 cups.
• Chop the greens in a food processor, then add ricotta, Parmigiano, egg, salt, and nutmeg; process until smooth.
• Transfer the mixture to a pastry bag or plastic bag and pipe onto a floured surface into walnut-sized blobs.
• Roll the blobs in flour to coat.
• Bring reserved cooking water to a boil and poach the nudies until they float (2-3 minutes).
• Preheat oven to 400°F (200°C). Drizzle nudies with melted butter or sauce, sprinkle with cheese, and bake until browned and cheese is melted.