Ricotta Gnudi

Why You’ll Love This Recipe

Ricotta Gnudi offer all the comforting flavors of cheese-filled pasta without the work of rolling and shaping pasta dough. They’re tender, creamy, and surprisingly simple to prepare with a short list of ingredients. The mild ricotta base also pairs beautifully with many different sauces, allowing you to change the dish depending on the season or occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Gnudi

• Whole-milk ricotta cheese, well drained
• Freshly grated Parmesan cheese
• Egg
• Egg yolk
• All-purpose flour
• Ground nutmeg
• Salt
• Freshly ground black pepper
• Semolina flour or additional all-purpose flour, for dusting

For Serving

• Unsalted butter
• Fresh sage leaves
• Freshly grated Parmesan cheese
• Freshly ground black pepper

Directions

1. Drain the ricotta thoroughly to remove as much excess moisture as possible. For especially wet ricotta, place it in a fine-mesh strainer in the refrigerator for several hours.
2. Place the drained ricotta in a large bowl and add the Parmesan, egg, egg yolk, nutmeg, salt, and black pepper.
3. Mix gently until everything is evenly combined.
4. Add the flour a little at a time, mixing only until a soft, slightly sticky dough forms. Avoid adding too much flour, as this can make the gnudi dense.
5. Lightly dust a baking sheet or work surface with semolina or flour.
6. Using two spoons or lightly floured hands, shape the ricotta mixture into small oval or round dumplings.
7. Arrange the gnudi on the prepared surface and lightly dust the tops with additional flour.
8. Bring a large pot of salted water to a gentle simmer.
9. Carefully lower the gnudi into the water in small batches. Cook until they float to the surface, then continue cooking for another 1–2 minutes.
10. Remove them carefully with a slotted spoon and transfer them to a plate.
11. Melt the butter in a skillet over medium heat and add the sage leaves. Cook until the butter becomes fragrant and lightly golden.
12. Add the cooked gnudi and gently coat them in the sage butter.
13. Serve immediately with freshly grated Parmesan and black pepper.

Servings and timing

• Servings: 4
• Prep time: 25 minutes
• Optional ricotta draining time: 2 hours
• Cook time: 15 minutes
• Total time: 40 minutes, excluding optional draining time

Variations

• Add finely chopped spinach to the ricotta mixture for spinach gnudi.
• Replace sage butter with a simple marinara sauce.
• Add fresh lemon zest to the dough for a bright citrus note.
• Serve with pesto for a fresh herb-forward variation.
• Add finely chopped basil, parsley, or chives to the ricotta mixture.
• Finish with toasted pine nuts for extra texture.
• Serve with roasted cherry tomatoes and garlic.
• Add a little Pecorino Romano alongside the Parmesan for a sharper cheese flavor.

Storage/Reheating

Store cooked Ricotta Gnudi in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate when possible. To reheat, gently warm the gnudi in a skillet with butter or sauce over low to medium heat until heated through. Avoid vigorous stirring because the dumplings are delicate. Uncooked shaped gnudi can also be refrigerated on a flour-dusted tray for up to 24 hours before cooking.

FAQs

What are Ricotta Gnudi?

Gnudi are soft Italian dumplings traditionally made from ricotta cheese. Their name refers to the idea that they’re essentially the filling of stuffed pasta without the pasta surrounding it.

What’s the difference between gnudi and gnocchi?

Traditional gnocchi are commonly made with potatoes and flour, while gnudi rely primarily on ricotta cheese for their soft, creamy texture.

Why are my gnudi falling apart?

The ricotta may contain too much moisture, or the mixture may need a little more flour. Thoroughly draining the ricotta is especially important.

How do I know when gnudi are cooked?

They will rise to the surface of the simmering water. Let them cook for another minute or two after they float before removing them.

Can I prepare gnudi ahead of time?

Yes. Shape the gnudi, place them on a flour-dusted tray, cover, and refrigerate until you’re ready to cook them.

What sauce goes best with Ricotta Gnudi?

Brown butter and sage is a classic pairing, but marinara, pesto, creamy mushroom sauce, or a simple tomato-basil sauce also work beautifully.

Can I add spinach?

Yes. Cook the spinach first, squeeze out as much moisture as possible, finely chop it, and mix it into the ricotta.

Why is draining ricotta important?

Excess moisture makes the mixture difficult to shape and can cause the gnudi to break apart during cooking.

Can I make gnudi without Parmesan?

You can, although Parmesan contributes flavor and helps provide structure. Another firm grated cheese, such as Pecorino Romano, can be substituted.

What should I serve with Ricotta Gnudi?

A simple green salad, roasted vegetables, asparagus, sautéed greens, or crusty bread all complement the delicate dumplings nicely.

Conclusion

Ricotta Gnudi are an elegant Italian comfort food with a wonderfully tender texture and rich cheese flavor. Made with creamy ricotta and Parmesan and finished with fragrant sage butter, these delicate dumplings turn a handful of simple ingredients into an impressive meal. Whether served for a cozy family dinner or a special occasion, homemade gnudi are a delicious alternative to traditional pasta.

Ricotta Gnudi

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Ricotta Gnudi are delicate Italian dumplings made with creamy ricotta, Parmesan, eggs, and just enough flour for a soft, pillowy texture. Finished with fragrant sage butter and Parmesan, they make an elegant and comforting meal.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Boiling and Pan Frying
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• Whole-milk ricotta cheese, well drained
• Freshly grated Parmesan cheese
• Egg
• Egg yolk
• All-purpose flour
• Ground nutmeg
• Salt
• Freshly ground black pepper
• Semolina flour or additional all-purpose flour, for dusting
• Unsalted butter
• Fresh sage leaves
• Freshly grated Parmesan cheese, for serving
• Freshly ground black pepper, for serving

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Instructions

1. Drain the ricotta thoroughly to remove excess moisture. If the ricotta is especially wet, place it in a fine-mesh strainer in the refrigerator for several hours.
2. Place the drained ricotta in a large bowl and add the Parmesan, egg, egg yolk, nutmeg, salt, and black pepper.
3. Mix gently until evenly combined.
4. Add the flour a little at a time, mixing only until a soft, slightly sticky dough forms. Avoid adding too much flour.
5. Lightly dust a baking sheet or work surface with semolina flour or all-purpose flour.
6. Using two spoons or lightly floured hands, shape the ricotta mixture into small oval or round dumplings.
7. Arrange the gnudi on the prepared surface and lightly dust the tops with additional flour.
8. Bring a large pot of salted water to a gentle simmer.
9. Carefully lower the gnudi into the water in small batches. Cook until they float to the surface, then continue cooking for another 1–2 minutes.
10. Remove the gnudi carefully with a slotted spoon and transfer them to a plate.
11. Melt the butter in a skillet over medium heat and add the sage leaves. Cook until the butter is fragrant and lightly golden.
12. Add the cooked gnudi to the skillet and gently coat them in the sage butter.
13. Serve immediately with freshly grated Parmesan and black pepper.

Notes

• Drain the ricotta thoroughly so the gnudi hold their shape during cooking.
• For spinach gnudi, add cooked, well-squeezed, finely chopped spinach to the ricotta mixture.
• Marinara, pesto, creamy mushroom sauce, or tomato-basil sauce can replace the sage butter.
• Add lemon zest or finely chopped basil, parsley, or chives for extra flavor.
• Pecorino Romano can replace some or all of the Parmesan.
• Serve with toasted pine nuts, roasted cherry tomatoes, a green salad, or roasted vegetables.
• Store cooked gnudi in an airtight container in the refrigerator for up to 3 days, keeping the sauce separate when possible.
• Reheat gently in a skillet with butter or sauce over low to medium heat.
• Uncooked shaped gnudi can be refrigerated on a flour-dusted tray for up to 24 hours before cooking.

Nutrition

• Serving Size: 1 serving
• Calories: 410 kcal
• Sugar: 3 g
• Sodium: 620 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 20 g
• Cholesterol: 155 mg