Ricotta Gnudi

Why You’ll Love This Recipe

Ricotta Gnudi deliver the luxurious flavor of stuffed pasta without requiring homemade pasta dough. They’re surprisingly simple to prepare, and their tender texture pairs beautifully with everything from sage butter to tomato sauce. With just a handful of ingredients, you can create an impressive Italian-inspired dinner that’s equally suited to a cozy evening or special 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, thoroughly drained
• Freshly grated Parmesan cheese
• Egg
• Egg yolk
• All-purpose flour
• Ground nutmeg
• Salt
• Freshly ground black pepper
• Semolina flour or all-purpose flour, for dusting

For the Brown Butter Sage Sauce

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

Directions

1. Drain the ricotta thoroughly in a fine-mesh strainer to remove excess moisture. For particularly wet ricotta, refrigerate it in the strainer for several hours.
2. Place the drained ricotta in a large mixing bowl.
3. Add the Parmesan, egg, egg yolk, nutmeg, salt, and black pepper. Stir gently until combined.
4. Gradually add the flour, mixing just until the mixture holds together. Avoid adding unnecessary flour, which can make the gnudi heavy.
5. Generously dust a baking sheet or clean work surface with semolina or flour.
6. Use lightly floured hands or two spoons to shape the ricotta mixture into small oval or round dumplings.
7. Arrange the gnudi on the prepared baking sheet and lightly dust them with additional flour.
8. Bring a large pot of salted water to a gentle simmer rather than a vigorous boil.
9. Carefully lower the gnudi into the water in batches, leaving enough room for them to move freely.
10. Cook until the gnudi rise to the surface, then continue cooking for another 1–2 minutes.
11. Remove them carefully with a slotted spoon and set aside.
12. Melt the butter in a large skillet over medium heat and add the sage leaves.
13. Cook until the butter turns lightly golden and develops a nutty aroma.
14. Add the cooked gnudi and gently spoon the sage butter over them.
15. Serve immediately with additional Parmesan and freshly ground black pepper.

Servings and timing

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

Variations

• Add finely chopped cooked spinach to make spinach and ricotta gnudi.
• Serve with a simple tomato and basil sauce instead of brown butter.
• Add fresh lemon zest to the ricotta mixture for brightness.
• Serve with basil pesto for a fresh herbal variation.
• Add finely chopped parsley, basil, or chives to the dumplings.
• Finish with toasted pine nuts for extra texture.
• Serve over roasted cherry tomatoes for a colorful presentation.
• Substitute some of the Parmesan with Pecorino Romano for a sharper 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. Reheat gently in a skillet with butter or your chosen sauce over low heat until warmed through. Handle the gnudi carefully because they remain delicate after cooking. Shaped uncooked gnudi can also be refrigerated on a flour-dusted tray for up to 24 hours before cooking.

FAQs

What are Ricotta Gnudi?

Ricotta Gnudi are traditional Italian dumplings made primarily with ricotta cheese. They’re similar to the filling found inside ricotta ravioli but are served without a pasta wrapper.

What’s the difference between gnudi and gnocchi?

Gnudi are primarily made from ricotta, while classic gnocchi are generally made with potatoes and flour. As a result, gnudi tend to have a softer, creamier texture.

Why are my gnudi falling apart?

The ricotta may contain too much moisture, or the mixture may need slightly more flour. Thoroughly draining the ricotta helps the dumplings hold together.

Why should I avoid adding too much flour?

Too much flour can make the gnudi dense and chewy instead of soft and pillowy.

How do I know when Ricotta Gnudi are cooked?

The gnudi will rise to the surface of the simmering water. Give them another minute or two after they float before carefully removing them.

Can I prepare gnudi ahead of time?

Yes. Shape the gnudi, place them on a flour-dusted baking sheet, cover, and refrigerate for up to 24 hours before cooking.

What sauce goes best with Ricotta Gnudi?

Brown butter and sage is a classic option, but tomato-basil sauce, pesto, mushroom sauce, or a light lemon-butter sauce also work beautifully.

Can I add spinach to Ricotta Gnudi?

Yes. Cook the spinach, squeeze out as much moisture as possible, chop it finely, and combine it with the ricotta mixture.

Can I freeze Ricotta Gnudi?

Yes. Arrange uncooked gnudi on a flour-dusted baking sheet and freeze until firm, then transfer them to a freezer-safe container. Cook them directly from frozen, allowing a little additional cooking time.

What should I serve with Ricotta Gnudi?

A simple green salad, roasted asparagus, sautéed spinach, roasted vegetables, or crusty bread all complement their delicate flavor.

Conclusion

Ricotta Gnudi are a beautifully simple Italian dish that transforms creamy ricotta and Parmesan into tender, pillowy dumplings. Paired with nutty brown butter and fragrant sage, they offer rich flavor without the work of making filled pasta. Whether served for a relaxed family dinner or a special occasion, these delicate dumplings make an impressive and comforting addition to the table.

Ricotta Gnudi

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Ricotta Gnudi are soft, delicate Italian dumplings made with creamy ricotta, Parmesan, eggs, and a small amount of flour. Finished with nutty brown butter and fragrant sage, these pillowy dumplings 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
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• Whole-milk ricotta cheese, thoroughly drained
• Freshly grated Parmesan cheese
• Egg
• Egg yolk
• All-purpose flour
• Ground nutmeg
• Salt
• Freshly ground black pepper
• Semolina flour or 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 in a fine-mesh strainer to remove excess moisture. For particularly wet ricotta, refrigerate it in the strainer for several hours.
2. Place the drained ricotta in a large mixing bowl.
3. Add the Parmesan, egg, egg yolk, nutmeg, salt, and black pepper. Stir gently until combined.
4. Gradually add the flour, mixing just until the mixture holds together. Avoid adding unnecessary flour, which can make the gnudi heavy.
5. Generously dust a baking sheet or clean work surface with semolina or flour.
6. Use lightly floured hands or two spoons to shape the ricotta mixture into small oval or round dumplings.
7. Arrange the gnudi on the prepared baking sheet and lightly dust them with additional flour.
8. Bring a large pot of salted water to a gentle simmer rather than a vigorous boil.
9. Carefully lower the gnudi into the water in batches, leaving enough room for them to move freely.
10. Cook until the gnudi rise to the surface, then continue cooking for another 1–2 minutes.
11. Remove the gnudi carefully with a slotted spoon and set aside.
12. Melt the butter in a large skillet over medium heat and add the sage leaves.
13. Cook until the butter turns lightly golden and develops a nutty aroma.
14. Add the cooked gnudi and gently spoon the sage butter over them.
15. Serve immediately with additional Parmesan and freshly ground black pepper.

Notes

• Thoroughly drain the ricotta to help prevent the gnudi from falling apart during cooking.
• Avoid adding too much flour, as excess flour can make the gnudi dense instead of soft and pillowy.
• Add finely chopped, well-drained cooked spinach for spinach and ricotta gnudi.
• Tomato-basil sauce, pesto, mushroom sauce, or lemon-butter sauce can replace the brown butter and sage.
• Add lemon zest, parsley, basil, or chives to the ricotta mixture for extra flavor.
• Toasted pine nuts or roasted cherry tomatoes make flavorful additions for serving.
• Store cooked gnudi in an airtight container in the refrigerator for up to 3 days, keeping the sauce separate when possible.
• Shaped uncooked gnudi can be refrigerated on a flour-dusted tray for up to 24 hours.
• Uncooked gnudi can be frozen on a flour-dusted baking sheet until firm and transferred to a freezer-safe container. Cook from frozen, allowing additional cooking time.

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 3 g
• Sodium: 610 mg
• Fat: 29 g
• Saturated Fat: 18 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 21 g
• Cholesterol: 160 mg