I love gnudi and make it often usually because I have ricotta past its expiration date and the other ingredients eggs, grated cheese, flour & nutmeg on hand . I live in the NYC metro area where there are plenty of good Italian restaurants but I rarely see it on the menu. Even here and on other food blogs, not much talk about it. Did it have its day in restaurants and is now passe? Do other Chowhounders make it or even care for it? I always wonder why gnudi & pizza frite aren't on more menus. They are both simple to make, delicious and inexpensive.