New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best Gnudi

  • Falai

    68 Clinton St., 212-253-1960

    You may not have noticed, but we are in the midst of a gnudi craze. Gnudi (a.k.a. ignudi, nudi, or nudi ravioli) are what Florentines call the loosely packed spinach-and-ricotta dumplings that look like slightly overgrown gnocchi. They’re called gnudi ravioli (naked ravioli) because the poor little lumps are essentially doughless, like lost ravioli fillings with no place to call home. Which is not to say they aren’t delicious, and a major hit at hot spots like Del Posto and the Spotted Pig, where chef April Bloomfield has reinterpreted them as spinachless and sort of half-naked as opposed to the full-monty version. Places like Al di Là in Park Slope and Maremma in the West Village also serve gnudi, although they go by different regional names too complicated to get into here. The best classic gnudi, though, can be found at Falai, where chef-owner Iacopo Falai serves them five to an order in a pool of melted butter and sage. They’re impossibly light and airy—“a woman’s dish,” according to the chef—and lightly scented with nutmeg, each gnudo crowned with a dollop of cappuccino foam.

From the 2006 Best of New York issue of New York Magazine

Advertising
Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

Where can you find the city’s top dog groomer? Last-minute tailor? Beef tongue? We eat, drink, dance, shop, shvitz, and trampoline our way around the city, not to mention poll scores of in-the-know colleagues, hard-partying friends, opinionated family members, and, this year, a team of guest expert bloggers to bring you answers to all of the above questions, and hundreds more, in the form of our annual “Best of New York” issue.

Read More...