Purple-stained and pillowy soft, these ricotta balls are delicate and delicious with a hint of blueberry. Once assembled, they cook quickly, so prep gnudi ahead of time for a quick and satisfying meal! Instead of olive oil, finish this dish off with a drizzle of honey and transform this dish from savoury to sweet! Gnudi are best enjoyed the day they’re made.

Lost in translation

Gnudi, simply pronounced “noo-dee” with a silent g, is the Tuscan dialect word for “naked.” Fittingly named, these soft, pillowy balls of ricotta are “nude ravioli,” consisting of only the tasty filling—without the outside pasta.

In a pinch

No cheesecloth, no problem. For squeezing the moisture from ricotta, you could try using one of the following:

• nut milk bag
• coffee filter
• fine wire-mesh sieve
• pantyhose (new)
• jelly bag
• clean dish towel