Gnudi are essentially stuffed pasta without the pasta — delicate little cheese dumplings bound lightly with flour. The name comes from nudo, the Italian word for naked. I strongly caution against substituting all-purpose flour for the finely ground 00 flour specified. I have tried using all-purpose flour and ended up with heavy dumplings. Gnudi should be light and pillowy morsels that dance on your tongue, not lumps that sit in your stomach. They may be made ahead of time and stored in the freezer.

Reprinted with permission from Heartland