Description
Enjoy the delicate, pillowy texture of ricotta gnudi, an Italian dumpling traditionally made with ricotta and Parmesan. Baked in a creamy cheese sauce, this dish is an exquisite treat that’s both comforting and elegant.
Ingredients
Units
Scale
For the Gnudi:
- 2 cups whole-milk ricotta cheese, drained
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/3 cup all-purpose flour (plus more for dusting)
- Salt and black pepper to taste
For the Cheese Sauce:
- 3 tablespoons butter
- 1 tablespoon fresh sage, chopped
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
- Drain the Ricotta: Place ricotta in a fine-mesh sieve over a bowl to drain excess moisture.
- Prepare the Gnudi Mixture: In a bowl, mix ricotta, Parmesan, eggs, salt, and pepper. Gradually add flour until just combined.
- Shape the Gnudi: Scoop and shape the gnudi into small balls, dusting with flour to prevent sticking.
- Cook the Gnudi: Gently simmer the gnudi in salted water until they float. Remove with a slotted spoon.
- Make the Cheese Sauce: In an ovenproof dish, melt butter, add sage, then stir in cream and mozzarella until smooth.
- Bake: Place gnudi in sauce, coat, and bake at 375°F (190°C) for 10-12 minutes.
Notes
Ricotta Quality: Use fresh, high-quality ricotta for the best texture.
Dough Texture: The gnudi dough should be soft but hold its shape.
Sauce Variations: Try substituting heavy cream with a tomato-based sauce for a lighter version.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 320
- Sodium: 250mg
- Fat: 28g
- Carbohydrates: 10g
- Protein: 12g