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How to Make Ricotta Gnudi - A Step-by-Step Guide

Ricotta gnudi is a delicious Italian dish that is similar to gnocchi but made with ricotta cheese instead of potato. The word "gnudi" actually means "nude" in Italian, which refers to the fact that these little dumplings are essentially naked ravioli filling without the pasta wrapper. This gives them a light and delicate texture that is absolutely irresistible.

These little dumplings are typically served with a simple but flavorful sauce, such as a brown butter and sage sauce, or a cr...

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Ingredients

  • 16 ounces ricotta cheese
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • 1 large egg, beaten
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon freshly grated nutmeg (Optional)
  • ¾ cup Italian-style tipo 00 flour
  • ½ cup semolina flour
  • 1 tablespoon flour for dusting
  • 1 (16 ounce) jar marinara sauce
  • ¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
  • 2 tablespoons fresh basil, cut into ribbons

Information

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Servings: 6

  • Bring a large pot of salted water to a gentle boil.
  • Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
  • Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
  • Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
  • Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
  • Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
  • Drain gnudi and transfer to bowls.
  • Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
  • Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.

    • Nutrition

    338 cal.

    • Total Fat: 12g
    • Saturated Fat: 6g
    • Cholesterol: 65mg
    • Sodium: 890mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 3g
    • Protein: 19g
    • Potassium: 402mg

    Categories

    Pasta recipes
    Cheese recipes
    Italian recipes
    Vegetarian recipes
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