Ricotta Gnudi

These ricotta gnudi are soft, pillowy, and melt-in-your-mouth. A foolproof Italian recipe with pesto, pomodoro, or brown butter sage.

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Pasta

Cuisine: Italian

Keyword: gnudi, ricotta cheese

Servings: servings

Author: Elena Davis

Ingredients

1 16-ounce container whole milk ricotta cheese excess moisture removed (I love Belgioioso)
1 cup Parmesan cheese freshly grated, more for serving
2 large eggs beaten
1 cup all-purpose flour I like Italian 00 flour, plus more for dusting
1 teaspoon salt

US Customary - Metric

Instructions

Dry the ricotta (quick method): Spread ricotta in an even layer on a large plate. Gently pat with clean paper towels to remove excess moisture. Repeat with fresh towels until the ricotta feels drier and slightly firm.
Make the dough: In a large bowl, combine drained ricotta, Parmesan, eggs, and salt. Mix gently until smooth. Add flour and fold just until combined. The dough should be soft, slightly sticky, but hold its shape.
Shape the gnudi: Lightly flour your hands and work surface. Scoop about 1 tablespoon of dough and gently roll into small balls or oval shapes. Place on a floured tray.
Rest (optional but recommended): Let gnudi sit uncovered for 15–20 minutes. This helps them firm up slightly and hold their shape when cooking.
Cook the gnudi: Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully add gnudi. Cook until they float, about 3–4 minutes.
Remove gently: Use a slotted spoon to transfer gnudi directly to your sauce. They are delicate, so handle with care.
Finish and serve: Toss gently in your sauce of choice (see notes for suggestions). Finish with extra Parmesan and serve immediately.

Notes

Dry ricotta well – this is everything. The drier the ricotta, the lighter and more stable your gnudi will be. If it feels wet, keep patting or draining.
Mix gently. Overworking the dough makes them dense instead of soft and pillowy.
Use just enough flour. Add only what you need for the dough to hold together. Too much flour = heavy gnudi.
Test one first. Drop a single gnudi into simmering water. If it falls apart, mix in 1–2 tablespoons more flour and try again.
Flour lightly, not heavily. Just enough so they don’t stick. Too much flour on the outside changes the texture.

Sauces for Gnudi:

Italian Tomato Sauce Recipe, Pesto Genovese (Basil Pesto), Authentic Fettuccine Alfredo Recipe, Pumpkin Ravioli with Sage Brown Butter Sauce Recipe, Italian Ragu Meat Sauce, and Creamy Mushroom Pasta (Easy).

Nutrition