Pan-Fried Feta Gnudi with Green Pea, Almond and Mint Pesto

Foodstuff 1 Minute

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The difference between gnudi and gnocchi? One is a potato dumpling, the other a cheese dumpling (typically – ricotta cheese). Therefore, gnudi are generally creamier. Feta gnudi are also saltier unless you pre-soak your feta in non-salty water (which I didn’t do this time). A sweetier, nuttier pesto was required to compensate for that – hence the mint, pea, roasted almond pesto I whipped up the round out the taste of the gnudi. You can boil gnudi too, but I would hate to get involved in that kind of mess (hmmm, may trying steaming next time though….why not?). Plus if you roll them in semolina flour, pan frying makes their sides slightly crispy. Conclusion: the flavor combination feta-parmesan-peas-mint-almonds works well!

Here are some gnudi-making guides:
http://articles.chicagotribune.com/2014-01-10/features/sc-food-0110-gnudi-20140111_1_ravioli-dumplings-gnocchi
or
http://www.seriouseats.com/recipes/2015/04/ricotta-and-black-pepper-gnudi-spotted-pig-april-bloomfield-recipe.html

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