HB&B Blog — 3 Fonteinen

The Beer Lover's Kitchen: Pumpkin Gnudi with Porcini Broth and 3 Fonteinen Oude Geuze

3 Fonteinen Beer Lover's Table Claire Bullen Lambic

The Beer Lover's Kitchen: Pumpkin Gnudi with Porcini Broth and 3 Fonteinen Oude Geuze

Gnudi are a joy—especially these gnudi, which involve a few cheffy flourishes but remain straightforward to prepare. If you’re not already acquainted, think of gnudi as standalone ravioli filling (their name—which means "nude"—is a hint that they don't come robed in sheets of pasta dough). You might also consider them cousins of gnocchi, only more pillowy and less troublesome to make. If you want to impress someone with homemade pasta—especially without a pasta roller or other fiddly tools—this is the way to do it. Gnudi are classically made with ricotta, bound with eggs and flour, and boiled for a few...

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