I would like to thank a fellow physician and bonified chef, Sonali (aka “The Foodie Physician“) for lending me this fantastic recipe and allowing me to try it on the Tiny Tasters. Gnudi is a cool Italian dish that is basially a “nude” ravioli! Think of a big ball of spinach ravioli filling, cooked like pasta, and served with sauce and a sprinkle of parmesan cheese. Delicious!! I let some of my Tiny Tasters try it, and it went over quite well. Some of these tasters were a little hung up on the fact that there was spinach in there, but as you can see from the ratings, it didn’t stop them from trying and enjoying them. They also loved the cool name (with a silent “G” like “GNAT”!)
The Foodie Physician’s recipe included her own homemade sauce. I was pressed for time this week, so I served this with a yummy Pomodoro Sauce from Wegmans. This summer I will serve it with my own Blender Tomato Sauce and see how it works!
This is how our dinner looked tonight. We served the gnudi with a green salad and fresh fruit on the side. Yum!!
Gnudi are very soft, and perfect for babies. These are not seasoned heavily, and could be tried on very early eaters. For younger infants puree one in a mini food processor or smash with the back of a fork. For older finger food-eaters, cut one gnudi into small bite-sized peices. This is a great way to get some healthy greens into babies. Egg yolks tend to be less allergy-producing than the whites, but talk to your pediatrician about introducing egg before one year, especially if you have concerns about allergies.
The total cost to make this recipe was $7.85. That’s $1.30 per serving for some pretty fancy food!! Serve with fruit and a salad and it’s a complete meal!
1 ½ cups all-purpose flour, divided