We had a few of those Pumpkin and Walnut Gnudi left in the freezer, and, while we ate some with a red pasta sauce, it’s also quite common to use gnudi in a light broth. The best part of making Gnudi in Brodo is that it makes for a light, quick meal, provided, of course, you have some leftover gnudi that you need to use.
You haven’t heard of gnudi? We hadn’t, either, until we read about them in Pasta, by Gianni Scappin, Alberto Vanoli, and Francesco Tonelli, which provided us with a recipe for Ricotta and Spinach Gnudi, on which this recipe is based. Gnudi are simply small dumplings, somewhat like gnocchi, but easier to make. Easy is good. So, with a pumpkin from our CSA share, we went about making up a batch of dumplings.
What? What’s Spinatknödel? We’ll get to it, just wait.
This is a recipe based on our trip to Chicago late last year. One of the things we like to do when we travel is to walk around the downtown areas, and, we make it a point to find self-guided walking tours. These can cover history, architecture, food, parks, nearly anything; we just love waking around seeing some of the sights. Well, we’d found some on Frommer’s that we printed out and took with us. And, one tour happened to suggest stopping in the Berghoff Restaurant partway through. We did and loved it. By now, you can guess that one of us had the Spinatknödel for lunch.
One of our New Year’s resolutions — one we’ve stuck with, at least — is to save the scraps from our vegetables as we use them to make stock once a week. The trimmings are all things we would have or could have eaten anyway, such as the peelings from scrubbed carrots. The stems from greens, the stalks from broccoli, ends from squash, basically anything that’s perfectly edible, but we aren’t using, mainly for cosmetic reasons. We think the only thing we add to our weekly stock that we wouldn’t eat would be the peels from onions or garlic.