Description
Ricotta Gnudi are soft, pillowy Italian dumplings made from ricotta cheese, Parmesan, and flour, similar to the filling of ravioli but served without pasta, usually tossed in butter or light tomato sauce.
Ingredients
- 2 cups whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter (for serving)
- 6–8 fresh sage leaves (optional)
- Extra grated Parmesan cheese for garnish
Instructions
- If the ricotta is very moist, place it in a cheesecloth or fine sieve and drain for at least 30 minutes.
- In a large bowl combine ricotta, Parmesan, egg, salt, pepper, and nutmeg. Mix until smooth.
- Gradually add the flour and gently mix until a soft dough forms.
- Lightly flour your hands and shape the dough into small oval dumplings about 1 inch in size.
- Bring a large pot of salted water to a gentle boil.
- Carefully drop the gnudi into the water and cook for 2–3 minutes until they float to the surface.
- Remove with a slotted spoon.
- In a skillet, melt butter over medium heat and add sage leaves if using. Cook until fragrant.
- Toss the cooked gnudi gently in the butter sauce.
- Serve warm topped with extra Parmesan cheese.
Notes
- Draining ricotta well prevents the gnudi from becoming too soft.
- Handle the dough gently to keep the dumplings light and fluffy.
- They can also be served with a simple marinara sauce instead of butter.
- If the dough feels sticky, add a little extra flour when shaping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian