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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.

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

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

Find it online: https://thefamilycooking.com/ricotta-gnudi-2/