Take Twodi On Gnudi
Because that first batch of gnudi made quite a number of those little pillows of cheesy goodness, we will have more than one chance to change up the sauces and try new flavors with them.
A case in point, the second iteration of gnudi made the next night, this time with a sauce that began with chopped onion and minced garlic softened in olive oil, then added spicy Italian sausage "meatballs" made by quickly squeezing out little bibbits from their casings into the pan.
Once the sausage bits were browned, I added chunked mushrooms to get nicely brown, then roughly chopped zucchini, a dollop of red wine and about half a cup of an uninspired fresh Bolognese sauce that I had purchased for a different meal and didn't finish. Oregano, pepper, nice. Cooked it all together for about eight minutes while the gnudi boiled, roiling to the top like little white fish, then netted from the water and tossed straight into the pan with the sauce before scooping them out, covered in a bumpy, tasty blanket, into our favorite pasta bowls.
This sauce was killer, really mouthwatering and satisfying all at once. If I hadn't carefully counted out the gnudi, we'd have overeaten - it was that good. Italians know how to build flavor into their dishes, layer by layer until it all sings on the tongue. Take Two on the gnudi was even better than Take One. And there are even more in the fridge!
I wonder if they freeze well?