These Gnudi are the Light, Pillowy Dumplings of Your Dreams — and They’re *Vegan*

In her book Vegan Italian Food, chef and restauranteur Shannon Martinez makes a bold statement: She deems gnudi to be a superior version of gnocchi. In fact, she calls it “gnocchi’s hotter sister.” (“There, I said it,” she adds.)

For the uninitiated, gnudi is an Italian ricotta dumpling with a light, pillowy texture that’s absolutely mind-blowing. Plus, since gnudi has a mild flavor, you can get away with ladeling the sauce of your choice over your bowl. (Though Martinez, in particular, recommends “serving these with toasted hazelnuts and marjoram fried in browned butter,” which sounds like a divine, minimalistic dinner.)

As you may have noticed, however, Martinez’s Italian recipes are specifically plant-based — so how does she get around the required ricotta? Simple: She utilizes tofu. Which means that if you’ve got a spare block in your fridge, Martinez’s gnudi is an invitation to step out of your comfort zone. All you’ll need is vegan Parmesan cheese, which you can actually add to your Amazon cart with ease. And if you have a dairy-free friend, be sure to invite them over for dinner.

Shannon Martinez’s Gnudi Recipe

Serves 4

Ingredients

• 1 lb, 2 oz (500 g) medium-firm tofu, pressed to remove as much liquid as possible
• ½ cup (1¾ oz or 50 g) grated vegan parmesan
• ¼ teaspoon baking powder
• ½ teaspoon black salt
• 1 teaspoon salt flakes
• ½ teaspoon ground white pepper
• 1 teaspoon egg replacer mixed with 2 tablespoons water
• 1¾ oz (50 g) semolina or gluten-free flour, plus extra for dusting 

Instructions

1. Place everything in a food processor and blitz until well combined and smooth. 
2. Dust a baking tray liberally with extra semolina and, using two spoons, scoop out and roughly shape the mixture into ovals, then place on the tray. 
3. Roll the gnudi in the semolina and gently shape into balls, then flatten slightly. You should have about 20. Feel free to make them whatever size you like. 
4. Place on a plate or baking tray lined with baking paper and refrigerate for 30 minutes. This will help create a thin skin on the gnudi. 
5. Bring a large saucepan of salted water to a gentle simmer. 
6. Carefully drop the gnudi into the simmering water, being sure not to overcrowd the pan. 
7. Once the gnudi float to the surface, after about 4–5 minutes, they’re cooked. Scoop them out with a slotted spoon onto a serving plate. 

Excerpted with permission from Vegan Italian Food by Shannon Martinez, published by ‎Hardie Grant Publishing, November 19, 2024, RRP $30.00 Hardcover.