Italian Ricotta Gnudi Cheese

These pillowy ricotta gnudi baked in a creamy cheese sauce are my secret for turning an ordinary night into something special The delicate dumplings use simple Italian ingredients but taste restaurant worthy and always bring the biggest smiles at my table

I discovered gnudi on a trip to Florence and after recreating them at home these dumplings became a go to for family celebrations and even quiet Sunday suppers

Ingredients

• Ricotta cheese: whole milk drained well which keeps your gnudi tender and light Choose fresh ricotta from the deli counter if you can
• Parmesan cheese: adds nutty depth and saltiness to the dumplings Use freshly grated for the best flavor
• Eggs: help bind the mixture and make the gnudi fluffy opt for large eggs with golden yolks
• All purpose flour: holds everything together and gives structure I like to gently shake off excess flour to keep the texture airy
• Butter: brings richness to the sauce Look for European style for extra creamy flavor
• Fresh sage: gives an earthy warmth Clean crisp leaves add the best aroma
• Heavy cream: creates a luxurious base for the sauce always use full fat for velvety results
• Shredded mozzarella cheese: gives that stretchy gooey finish Choose a block and shred yourself for the cleanest melt
• Salt and black pepper: round out the flavor Use fine sea salt and freshly cracked pepper for a brighter taste

Step-by-Step Instructions

Drain the Ricotta:

Place ricotta in a fine mesh sieve set over a bowl Let it sit for at least twenty minutes in the fridge This step is key so your gnudi are not watery and hold their shape

Prepare the Gnudi Mixture:

In a large bowl combine drained ricotta parmesan eggs salt and pepper Stir gently with a spatula Gradually fold in the flour just until you have a soft slightly sticky dough Be careful not to overmix which can make the gnudi tough

Shape the Gnudi:

Scoop tablespoon sized amounts of the dough and roll into small balls Dust each with flour Gently tap off any excess flour so the dumplings stay light and do not become dense

Cook the Gnudi:

Bring a large pot of salted water to a light simmer not a full boil Carefully drop in gnudi working in batches so they do not stick together Once they float to the surface cook about two minutes longer Remove them gently with a slotted spoon and let drain on a paper towel lined plate

Make the Cheese Sauce:

In a large ovenproof skillet melt butter over medium heat Once foamy add chopped sage and let it sizzle for one minute Pour in heavy cream and stir until warm but not boiling Add shredded mozzarella and stir steadily until smooth Season with salt and pepper

Bake:

Arrange the cooked gnudi in the sauce making sure each is coated Spoon some sauce over the top Bake in a preheated oven at three hundred seventy five degrees Fahrenheit for about ten to twelve minutes The tops should look slightly golden and the sauce bubbly

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Ricotta is my star ingredient because it gives the lightest cloud like texture My kids love rolling the dough with me and we always sneak a taste before baking The whole process turns dinner into a little celebration

Storage Tips

Store leftover gnudi covered in the fridge for up to two days Reheat gently in the oven or microwave with a splash of extra cream to keep the sauce silky Avoid freezing after baking since the sauce can separate but you can freeze the shaped raw gnudi dough on a tray then transfer to a freezer bag and cook directly from frozen

Ingredient Substitutions

You can swap Parmesan with aged pecorino for a different tang You can use baby spinach finely chopped and folded into the dough if you want some greens No sage Replace with a few thyme leaves or even a pinch of dried Italian herbs

Serving Suggestions

Serve straight from the oven with a crisp green salad and a chunk of rustic bread For a festive touch add a handful of toasted walnuts or a grating of lemon zest over the top This dish makes a perfect main for vegetarians or a stunning first course at a dinner party

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A Taste of Italy at Home

Gnudi means naked in Italian the dumplings are like ravioli without the pasta wrapper This recipe celebrates pure simple flavors from Italy and has roots in Tuscan countryside cooking Making gnudi is deeply satisfying and a great way to bring a little bit of Italian comfort to your kitchen

Recipe FAQs

→ What is gnudi made of?

Gnudi are soft dumplings crafted from ricotta cheese, eggs, Parmesan, flour, and light seasoning for a tender, pillowy bite.

→ Why do you need to drain ricotta for gnudi?

Draining ricotta removes excess moisture, ensuring the dumplings hold their shape and achieve a delicate, non-gummy texture.

→ How do you prevent gnudi from falling apart?

Gently mix the ingredients, use just enough flour for binding, and simmer the dumplings softly in gently bubbling water until they float.

→ Which cheeses are used in the sauce?

The sauce blends mozzarella and Parmesan with heavy cream and fresh sage, melted together for a smooth, savory coating.

→ Can gnudi be prepared ahead of time?

Yes, you can shape gnudi in advance and refrigerate until ready to cook, then finish them with the cheese sauce before serving.

→ What pairs well with ricotta gnudi?

Serve with crisp green salads, roasted vegetables, or a simple garlic bread to soak up any extra cheese sauce.