CUCINA enoteca’s executive chef, Joe Magnanelli has turned a traditional Italian favorite upside down with a modern take, chef Magnanelli has reintroduced the forgotten Gnudi (pronounced “nu-dee”), a lighter, dumpling-like version of the ever popular gnocchi. One might recall, gnocchi was "the" hot dish in the culinary scene a while back, showing up on American restaurant menus as the approachable, yet unique, new pasta. Today, Gnudi is taking center stage. Gnocchi, literally translated as “lump,” is a small Italian dumpling most commonly made from potato and flour. Gnudi on the other hand, meaning “naked”, is an airier Florentine creation usually made from spinach or Swiss chard, ricotta and very little flour. CUCINA's top-selling version of these housemade pillows are the perfect fall dish for any light Southern California palate.

*CUCINA enoteca's Ricotta Gnudi with sage brown butter, amaretti (almond) and parmigiano ($10.50).

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