Italian Ricotta Gnudi in Cheese Sauce Recipe

What is Ricotta Gnudi?

Ricotta gnudi (pronounced “nyoo-dee”) are Italian dumplings. They are made from ricotta cheese, Parmesan, and a little of flour. They are very soft and very delicious, and are a perfect dumpling to pair with your favorite sauce.

Unlike gnocchi, which has potatoes as the main ingredient, gnudi are much lighter and have almost fluffy texture. They are called “gnudi,” meaning “naked,” because they are similar to the filling of ravioli without the pasta shell.

These delicious dumplings are usually served in a cheese or tomato sauce and are a staple of Tuscan cuisine. They are definitely a must try!

Key Ingredients & Substitutions for Ricotta Gnudi in Cheese Sauce

Whole-Milk Ricotta Cheese: The base of the gnudi. For the best texture, use high-quality, fresh ricotta, and drain any excess liquid.

Parmesan Cheese: Adds a savory depth to the gnudi. Use freshly grated Parmesan for optimal flavor.

Eggs: Help bind the ingredients together while keeping the gnudi light.

All-Purpose Flour: A small amount is used to provide structure, but too much will make the gnudi dense.

Butter & Sage: For the sauce, butter adds richness, while sage provides an earthy note. Fresh basil or parsley can be used as a garnish if desired.

Heavy Cream & Mozzarella Cheese: Creates a creamy, cheese sauce that coats the gnudi beautifully.

Tools You’ll Need

• Mixing Bowl: To combine the gnudi ingredients.
• Cookie Scoop: For shaping the gnudi evenly.
• Slotted Spoon: To gently transfer the gnudi from the pot to the sauce.
• Ovenproof Baking Dish: For baking the gnudi in cheese sauce.
• Fine-Mesh Sieve: To drain the ricotta thoroughly.

Step-by-Step Instructions for Ricotta Gnudi in Cheese Sauce

Prepare the Gnudi Mixture

1. Drain the Ricotta: Place the ricotta in a fine-mesh sieve over a bowl and let it drain for about 30 minutes to remove excess moisture.
2. Mix Ingredients: In a mixing bowl, combine the drained ricotta, Parmesan cheese, beaten eggs, a pinch of salt, and black pepper. Gradually add flour, mixing until the dough is just firm enough to hold its shape. Avoid overmixing, as this can make the gnudi tough.

Shape and Cook the Gnudi

3. Shape the Gnudi: Using a cookie scoop or tablespoon, scoop the mixture into small, golf ball-sized rounds. Lightly coat each gnudi with a bit of flour to prevent sticking.
4. Cook the Gnudi: Bring a large pot of salted water to a gentle simmer. Carefully drop the gnudi into the water in batches, cooking for 4-5 minutes or until they float to the surface. Use a slotted spoon to transfer them to a plate lined with a paper towel.

Prepare the Cheese Sauce

5. Make the Sauce: In an ovenproof baking dish over medium heat, melt the butter and add the chopped sage. Stir in heavy cream and shredded mozzarella, cooking until the cheese has melted and the sauce is smooth and creamy.

Bake the Gnudi

6. Combine & Bake: Preheat your oven to 375°F (190°C). Place the cooked gnudi in the cheese sauce, gently turning to coat each dumpling. Bake for 10-12 minutes, until the sauce is bubbly and the top is lightly golden.

Expert Tips for Perfect Ricotta Gnudi

Drain the Ricotta Well: Excess moisture in the ricotta can cause the gnudi to fall apart during cooking. Ensure the ricotta is well-drained for the best results.

Handle the Dough Gently: Overworking the dough can make the gnudi dense. Mix until just combined, and avoid kneading.

Cook in Gentle Simmering Water: Boiling water can cause the gnudi to break apart. A gentle simmer will keep them intact.

Use a Cookie Scoop for Consistency: This helps ensure uniform size, so the gnudi cook evenly.

Serving Suggestions

Ricotta gnudi are delightful on their own or with a variety of sides, such as:

Crusty Italian Bread: Perfect for soaking up the creamy cheese sauce. You can also serve it alongside these Garlic Breadsticks!

Light Salad: A fresh green salad with a simple vinaigrette adds balance to the richness of the dish.

Sautéed Vegetables: Serve alongside spinach, asparagus, or green beans for a full meal.

Make-Ahead and Storage

Make-Ahead: The gnudi can be shaped and refrigerated for up to 1 day before cooking. Prepare the cheese sauce just before baking.

Storage: Store leftover gnudi in an airtight container in the refrigerator for up to 2 days.

Reheating: Warm the gnudi in a 350°F (175°C) oven for about 10 minutes or until heated through. Avoid microwaving, as this may alter the texture.

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