Eggplant puzzles us. When we pick up one (or two) as part of our CSA share, we just place it in the crisper bin, and spend several days trying to figure out what to make. We always think of something; depending on the season, it might be Ratatouille, or perhaps, Eggplant Gnocchi, or even Crispy Eggplant Strips. It seems to grow well enough that there’s always more eggplant to use, someway, somehow.
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.
Now, unless you’re hanging out at Italian farmers’ markets (wouldn’t that be great?), you might not have trombincino squash. No worries. We’ll tell you right up front that you can use practically any vegetable, zucchini, onions, peppers, or eggplant, for this traditional Italian appetizer. And, it’s about the easiest appetizer you’ll ever make, too.
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.
We love filled pasta such as ravioli or tortellini, but, to be honest, sometimes it just takes too much time to make dozens and dozens of them. If only there were a large filled-pasta shape that we could make, oh, perhaps, 15 to 20, and be done with it. Not surprisingly, there is such a pasta shape.
Okay, we’re starting off a multi-day series for a meal. Partly because each can stand on its own, and partly because we need a few easy posts to get back into the groove of writing up our dinners. We also like adding suspense to the mix. You won’t know until Friday how this all comes together into a meal. Sure, from the post title, you know that we’re making a filled pasta, but what about the rest?
It’s been weeks, perhaps months, since we made up some risotto here at Scratchin’ It central; all the employees were excited by the prospect of having Creamy Corn and Morel Risotto as part of dinner. Now, if you don’t have morel mushrooms, don’t fret, because this will be good with any mushrooms (or even without), so feel free to continue reading if you want a great meal.