For the best texture, use a high-quality, fresh ricotta cheese and avoid overmixing the dough. If the gnudi mixture is too wet, add a little more flour, 1 tablespoon at a time, until it reaches a workable consistency. The lemon juice in the boiling water helps to prevent the gnudi from sticking together. These gnudi are best served immediately, but can be made ahead of time and refrigerated for up to 24 hours before cooking. Be sure to dust them with flour to prevent sticking.
Gnudi (Ricotta Gnocchi)
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS28
Delicate pillows of ricotta and basil, these gnudi are a delightful departure from traditional potato gnocchi. Light, flavorful, and surprisingly simple to prepare, they offer a taste of Italian elegance in every bite. Serve them bathed in butter, vibrant pesto, or a fresh tomato sauce for a memorable meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol111 mg
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Fiber3 g
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Protein11 g
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Saturated Fat3 g
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Sodium1042 mg
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Sugar1 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Basil: Bring a large pot of salted water to a rolling boil. Add the basil leaves and cook until just wilted, about 1 minute. Immediately transfer the basil to an ice bath for several minutes to stop the cooking process. Drain well, squeeze out as much excess water as possible, and finely chop. (Total time: ~5 minutes)
02
StepCombine Ingredients: In a large bowl, gently mix together the ricotta cheese, 1/2 cup of the flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg. Add the chopped basil, white pepper, and salt. Mix until just combined; be careful not to overmix. (Total time: ~5 minutes)
03
StepForm the Gnudi: Lightly dust your hands with the remaining 1/4 cup of flour. Gently form the gnudi mixture into small, oval-shaped dumplings, about 1 inch in length. (Total time: ~10-15 minutes)
04
StepCook the Gnudi: Bring a large pot of salted water to a gentle boil. Add the lemon juice. Carefully drop the gnudi into the boiling water in batches, being careful not to overcrowd the pot. Cook until the gnudi float to the surface and are cooked through, about 3 to 4 minutes. (Total time: ~10-15 minutes per batch)
05
StepDrain and Serve: Gently remove the cooked gnudi with a slotted spoon and drain well. Serve immediately with your choice of sauce, such as melted butter, pesto, or a fresh tomato sauce.
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RECIPE REVIEWS
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Please Rate
Madie Ritchie
Jun 9, 2025These were so much easier than making potato gnocchi! They were light and fluffy, and the basil flavor was amazing.
Myrna Koss
May 9, 2025I added a pinch of lemon zest to the ricotta mixture for extra brightness, and it worked beautifully!
Alberta Abshirewolf
Mar 22, 2025The texture was perfect, and the flavor was spot on! I will definitely be making these again.
Mauricio Crist
Mar 13, 2025I served these with a simple brown butter sage sauce, and they were a huge hit!