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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.

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

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

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