Best 8 Gnudi Ricotta Gnocchi Recipes

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Gnudi ricotta gnocchi, also known as "naked gnocchi," is a delectable Italian dish that combines the richness of ricotta cheese with the light and fluffy texture of gnocchi. Unlike traditional gnocchi, which are made with potatoes, gnudi ricotta gnocchi are made with a mixture of ricotta cheese, flour, and eggs, resulting in a melt-in-your-mouth experience. Whether you prefer a simple preparation with butter and sage or a more elaborate sauce, this dish is sure to tantalize your taste buds and leave you craving more. So, let's embark on a culinary journey to discover the best recipes for cooking gnudi ricotta gnocchi and create a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

RICOTTA GNUDI RECIPE



Ricotta Gnudi Recipe image

Gnudi are delicate, pillowy dumplings of ricotta cheese, four, egg york and salt, similar to their cousin gnocchi but made with ricotta cheese instead of cooked potato.

Provided by Sarah Mock

Categories     Easy Recipes

Time 53m

Number Of Ingredients 4

16 ounces ricotta cheese
3 egg yolks
2/3 cups cake flour
1 teaspoon salt

Steps:

  • Press the moisture out of the ricotta. See notes for detailed instructions.
  • In a large bowl, using a rubber scraper or wooden spoon, mix together the egg yolks and the drained ricotta cheese.
  • Sprinkle in the salt and the flour.
  • Using gentle folds, incorporate the flour and salt into the ricotta and egg mixture.
  • Do not overwork the dough. It will be sticky. Extra flour can be used as you roll out the gnudi.
  • Continue on to rolling or piping out the gnudi.

Nutrition Facts : ServingSize 25, Calories 281 kcal, Carbohydrate 24 g, Protein 17 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 173 mg, Sodium 648 mg, UnsaturatedFat 5 g

SIMPLE GNUDI RECIPE (RICOTTA GNOCCHI)



Simple Gnudi Recipe (Ricotta Gnocchi) image

This isn't the typical potato gnocchi but it is a lighter version made with ricotta, known as gnudi. My quick and easy gnudi recipe is not only simple to make, it's delicious.

Provided by Cyn Gagen

Categories     Main Course

Time 40m

Number Of Ingredients 5

3/4 cup flour
1 egg (or 2 egg yolks)
1/2 cup grated Parmesan
1/2 tsp. salt
8 oz. ricotta cheese - I like to use creamy ricotta

Steps:

  • Mix all of the ingredients together. The dough should be slightly sticky but you need to be able to handle it. Add more flour about a tablespoon at a time if the dough is too sticky to handle.
  • Put in the refrigerator for about 20 minutes. Separate the dough into quarters to make it easier to work with. Pinch off a piece and roll into balls about 3/4 inch in size or so. You may need to use some flour on your hands to keep the balls from sticking.
  • Some people prefer to make these in the same way that traditional gnocchi is made. In this case, roll each quarter of the dough into a snake. Cut those strips of dough into 1 inch long pieces.
  • To cook it, bring water with a touch of salt in it to a boil and add the gnudi. The gnudi should begin to float on the surface of the water. When they do, continue to cook for 2-3 minutes and they should be done!
  • An alternative to boiling is to pan fry the gnudi. This gives them a golden outer "crust" with the soft interio

Nutrition Facts : Calories 254 kcal, Carbohydrate 20 g, Protein 15 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 81 mg, Sodium 494 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HOW TO MAKE RICOTTA GNOCCHI OR GNUDI FROM SCRATCH



How to Make Ricotta Gnocchi or Gnudi from Scratch image

How to make the best, homemade ricotta gnocchi from scratch, step by step recipe tutorial and quick recipe video!

Provided by Florentina

Categories     Main Course

Time 33m

Number Of Ingredients 5

1 lb ricotta cheese ((whole sheep's milk))
1 cup all purpose flour (+ more as needed)
1/3 cup parmigoano reggianno cheese (-grated)
1 egg
2.5 cups marinara sauce ((thick homemade))

Steps:

  • Strain the ricotta cheese through a mesh sieve or a cheesecloth lined colander for a couple of hours or overnight.
  • In a medium bowl combine the ricotta, egg, parmesan and 1 cup of flour.
  • Sprinkle some flour on a pastry board and shape the dough into a round ball. Sprinkle a little more flour if you feel the dough s to sticky.
  • Cut the dough into 5 pieces and shape those into baseball size balls.
  • Roll each ball into a tube about 1/2 inch to 1 inch thick or so. Use a sharp knife and slice the gnocchi into 3/4 inch pillows or so, depending on your preference.
  • Place them on a lightly floured baking sheet and run each on down the back of a fork ( as shown in the video) to create little groves for the sauce to stick to better.
  • Meanwhile bring a large pot of water to a boil. Salt it well, it should taste like sea water.
  • Add the ricotta gnocchi to the boiling water and cook only until the little pillows flow to the top. Drain and toss with warm tomato sauce or all the order serving ideas above.

Nutrition Facts : Calories 396 kcal, Carbohydrate 35 g, Protein 22 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 1047 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

RICOTTA GNOCCHI



Ricotta Gnocchi image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
2 cups ricotta cheese
1/2 cup grated Parmesan
1 1/2 tablespoons extra-virgin olive oil
2 large eggs
1 1/4 cups all-purpose flour, plus more for dusting
Semolina flour, for dusting
Pancetta Tomato Sauce, recipe follows, for serving
6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced
1/2 cup diced onions
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 28-ounce can crushed San Marzano tomatoes
5 fresh basil leaves, cut into chiffonade

Steps:

  • Bring a large pot of salted water to a boil.
  • Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
  • Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
  • Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.
  • Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind.
  • Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.

GNUDI (RICOTTA GNOCCHI)



Gnudi (Ricotta Gnocchi) image

I've made potato-basil gnocchi before and successfully frozen it but thought I'd try the gnocchi less travelled... gnudi. Gnudi are ricotta-based gnocchi, and are usually made with spinach. However, I forgot to buy spinach and thought I'd use up some of my bumper crop of basil. These are delicate, delicious, and surprisingly easy. The recipe is very forgiving. The basil is intense and wonderful with these little cheese dumplings. I used a mix of both Genovese and Amethyst basil and the results were purple and green! Serve with butter, pesto, or chopped fresh tomatoes, capers and olives as either a main course or a side dish

Provided by Callinectes Sapidus

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 pound fresh basil, stems removed
1 cup ricotta cheese
¾ cup all-purpose flour, divided
½ cup freshly grated Parmigiano-Reggiano
2 egg yolks, lightly beaten
¼ teaspoon freshly grated nutmeg
2 teaspoons freshly ground white pepper
2 teaspoons sea salt, or more to taste
½ lemon, juiced

Steps:

  • Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
  • Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
  • Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
  • Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 22.5 g, Cholesterol 111.2 mg, Fat 6.1 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 1042 mg, Sugar 0.6 g

GNUDI



Gnudi image

Provided by Giada De Laurentiis

Categories     appetizer

Time 23m

Yield 6 servings

Number Of Ingredients 10

1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
  • Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
  • Arrange gnudi on a platter and lightly drizzle with marinara sauce.

RICOTTA GNUDI



Ricotta Gnudi image

This was getting raves on epicurious--tender fresh pillows of ricotta pasta--like gnocchi but made with ricotta instead of potatoes. They're time consuming but I thought it was worth it! It would save time to make thick ropes, half them lengthwise, half again and make interval cuts. From Bon Appetit.

Provided by Jules127

Categories     European

Time 2h8m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb fresh ricotta cheese
1 large egg
1/3 cup finely grated pecorino romano cheese, plus additional
pecorino romano cheese, for serving (about 1 ounce)
1/2 teaspoon salt
1 pinch white pepper
3/4 cup all-purpose flour, plus additional
all-purpose flour, for coating

Steps:

  • Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
  • Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
  • Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
  • Makes 6 first course servingss. Top with sauce of choice. I made bolognese.

Nutrition Facts : Calories 201.2, Fat 10.8, SaturatedFat 6.6, Cholesterol 73.9, Sodium 269.5, Carbohydrate 14.3, Fiber 0.4, Sugar 0.3, Protein 11.2

RICOTTA GNUDI WITH POMODORO SAUCE



Ricotta Gnudi with Pomodoro Sauce image

Provided by Sara Jenkins

Categories     Pasta     Kid-Friendly     Dinner     Parmesan     Ricotta     Boil     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoons freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoons kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups Quick Pomodoro Sauce

Steps:

  • Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
  • Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
  • Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
  • Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.

Tips:

  • Use fresh ricotta cheese for the best flavor and texture.
  • If you don't have a ricer, you can mash the ricotta cheese with a fork until it is smooth.
  • Be careful not to overcook the gnudi, as they will become tough.
  • Serve the gnudi immediately with your favorite sauce or topping.
  • Gnudi can also be baked or fried for a different texture.
  • To make a vegetarian version of this recipe, use vegetable broth instead of chicken broth.

Conclusion:

Gnudi are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. With so many different ways to serve them, gnudi are sure to become a new favorite in your kitchen.

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