Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (2024)

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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.

Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (1)

Also known as ricotta gnocchi, they can easily be made gluten-free. Toss with your favorite marinara sauce or saute them with brown butter and sage and you have a delicious meal in under 30 minutes.

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  • Want To Save This Recipe?
  • 🥫 What is ricotta gnocchi made of?
  • What type of gluten-free flour can be used?
  • Preparing the ricotta for making gnudi
  • How to make homemade gnudi recipe:
  • How to hand roll gnudi:
  • How to pipe out gnudi dumplings:
  • 🍳 How to cook gnudi:
  • ❄️ Can I freeze gnudi?
  • How to cook frozen gnudi:
  • ☝️ Top Tip
  • 📝 Frequently asked questions, answers and tips:
  • Want To Save This Recipe?
  • 📖 Recipe
  • 👩🏻‍🍳 Sarah Mock
  • Comments

🥫 What is ricotta gnocchi made of?

Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (2)

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

  • sheep's milk ricotta cheese
  • flour (gluten-free flour can be used)
  • egg yolk
  • salt

What type of gluten-free flour can be used?

I would use your preferred gluten-free flour blend or substitute. If you are unsure, I would suggest tapioca flour just like you would use in Pão de queijo.

Preparing the ricotta for making gnudi

There is a lot of moisture or whey in the ricotta. For the gnudi to hold the dumpling-like form the excess moisture needs to be removed. Here is how I do it.

Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (3)
  1. Spread the ricotta over the towels, add a second layer of 3-4 paper towels.
  2. Place another dinner plate on the stack and something with weight to it, such as a jar of sauce, on top of the second plate.
  3. Wait 30 minutes to up to overnight for the moisture to be pressed from the cheese.
  4. Line a dinner plate with 3-4 layers of paper towels.
    Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (4)
  5. Peel back the damp paper towels and use the pressed ricotta. I was able to get 4 ounces of whey out of the cheese in 30 minutes.

How to make homemade gnudi recipe:

Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (5)
  1. Press the moisture out of the creamy ricotta. See notes for detailed instructions.
    Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (6)
  2. In a large bowl, using a rubber scraper or wooden spoon, mix together the egg yolks and the drained ricotta.
    Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (7)
  3. Sprinkle in the salt and the flour.
    Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (8)
  4. Using gentle folds, incorporate the flour and salt into the ricotta and egg mixture.
  5. Do not overwork the dough. It will be sticky. Extra flour can be used as you roll out the gnudi.
  6. Continue on to rolling or piping out the gnudi.
Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (9)

You have 2 options for forming the gnudi dumplings. You can roll them by hand or use a piping bag to make your portions. The choice is up to you and everyone has their own preference. I like the piping bag fitted with a coupler or a really large open round tip because it is cleaner for me. But I am pretty sure hand formed gnudi is more traditional.

How to hand roll gnudi:

Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (10)
  1. Gather the dough and with floured hands on a floured surface, gently roll the dough into a log about 12 inches in length.
  2. Using a knife, divide the dough in half lengthwise and then slice each half in half again. You will now have 4 long ¼ logs.
  3. Using a quick chopping motion, slice each log into spite sized pieces, about an inch in length.
  4. Flour your hands and the pieces of dough again to roll them into little dumplings.

How to pipe out gnudi dumplings:

Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (11)
  1. Fit a piping bag with a wide open, round tip or just the coupler in the bottom of the bag.
  2. Dust a cookie sheet or surface with flour.
  3. Pipe the mixture out in 1 inch dollops of dough. For larger dumplings press harder and longer to make a golf ball sized ball.
  4. Dust your hands with more flour and sprinkle the dollops with more flour.
  5. Pick up each gnudi and form it gently in your hand. I found that shaking them in your hand as if you were shaking dice works well. Just be sure to do one at a time and flour your hand frequently.
  6. Transfer the gnudi to a well-floured cookie sheet until ready to cook.

🍳 How to cook gnudi:

Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (12)
  1. To cook the gnudi, bring a large pot of water to boil and salt the boiling water.
  2. Drop the gnudi in batched into the salted water and wait for them to float to the top.
  3. Simmer for 2 minutes and remove them from the pot with a slotted spoon.
  4. Serve with the sauce of your choice. See suggestions below.

❄️ Can I freeze gnudi?

Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (13)

If you are making a big batch of gnudi during batch cooking or meal planning they can easily be frozen. Simply dust a baking sheet or baking tray with flour and space the gnudi out on the tray. Freeze until firm, about 2-3 hours depending on size, and store in a zip-top bag with as much air pressed out as possible. They will keep in the freezer for up to a month.

How to cook frozen gnudi:

  1. Bring a large pot of water to a boil and salt the water.
  2. Drop the frozen gnudi into the boiling salted water and wait for them to float.
  3. Once they float, simmer for an additional minute to 3 minutes.
  4. Remove from the water, drain and serve.

☝️ Top Tip

  • Be sure to drain the ricotta. The less moisture, the less sticky the dough will become.
  • Add grated parmesan cheese to the dough for an extra layer of flavor. I recommend ½ cup fresh grated to start.
  • The dough will double in size when you boil them. Consider this when rolling out or piping the dough.
  • Don't overwork the dough. Gentle folding until the dough just comes together. You can always flour your hands and surface to keep the stick

📝 Frequently asked questions, answers and tips:

What is the difference between gnocchi and gnudi?

Gnudi uses ricotta to make little fluffy pillows of goodness whereas gnocchi utilizes cooked potato to achieve little lumps of happiness.

What is gnudi pasta?

Gnudi pronounced 'nu -dee' translated from the Flourintene Italian meaning 'naked' are dumpling-sized balls of ricotta, flour, egg yolk and salt simmered in water for 2 minutes. These delicate pillows are similar to their cousin gnocchi but made with ricotta cheese instead of cooked potato. Picture a ravioli without the pasta. In fact, gnudi can easily be made gluten-free.

Ways to serve gnudi:

Sauteed in brown butter sauce
Topped with a generous scoop of bolognese and a shred of parmesan cheese
Saute them in butter and sage leaves, served with fresh mozzarella, cracked black pepper and topped with fresh basil.Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (14)

Why does the type of flour matter when making ricotta gnudi?

When making gnudi that is tender to the tooth and not touch and chewy you need to use flour that is low in protein. Cake flour is ideal because it has somewhere from 6-8% protein but you may not have cake flour on hand. If you already are making your own pasta with 00 flour, that would be a great substitution as it has roughly 9-10% protein for a medium milled flour.
If you have exhausted all flour options in your pantry, go ahead and use all-purpose flour. AP flour has about a 10-12% protein content and while it is almost double the protein of cake flour or 00 flour, AP flour gnudi is better than no gnudi, in my opinion.
Gluten-free flour can be substituted in in equal portions. My gluten-free friends recommended cup 4 cup brand of flour but use what you love.

📖 Recipe

Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (15)

Ricotta Gnudi Recipe

Sarah Mock

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.

4.72 from 21 votes

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 20 minutes mins

Cook time for the recipeCook Time 3 minutes mins

Cool TimeAdditional Time 30 minutes mins

total time to prep and cook the recipe.Total Time 53 minutes mins

Course Easy Recipes

Cuisine Italian

Makes 100 pieces

Per Serving 281 kcal

Ingredients

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

Instructions

  • 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.

How to hand roll gnudi:

  • Gather the dough and with floured hands on a floured surface, gently roll the dough into a log about 12 inches in length.

  • Using a knife, divide the dough in half lengthwise and then slice each half in half again. You will now have 4 long ¼ logs.

  • Using a quick chopping motion, slice each log into spite sized pieces, about an inch in length.

  • Flour your hands and the pieces of dough again to roll them into little dumplings.

How to pipe out gnudi dumplings:

  • Fit a piping bag with a wide open, round tip or just the coupler in the bottom of the bag.

  • Dust a cookie sheet or surface with flour.

  • Pipe out 1 inch dollops of dough. For larger dumplings press harder and longer to make a golf ball sized dumpling.

  • Dust your hands with more flour and sprinkle the dollops with more flour.

  • Pick up each gnudi and form it gently in your hand. I found that shaking them in your hand as if you were shaking dice works well. Just be sure to do one at a time and flour your hand frequently.

  • Place on a well-floured cookie sheet until ready to boil.

How To Cook Gnudi

  • Bring a large pot of water to boil and salt the water.

  • Drop the gnudi in the water and wait for them to float to the top.

  • Simmer for 2 minutes and remove them from the pot with a slotted spoon.

  • Serve with the sauce of your choice.

Nutrition

Serving: 25 | Calories: 281kcal | Carbohydrates: 24g | Protein: 17g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 173mg | Sodium: 648mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (16)

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

    More Pasta Recipes

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

      Leave a Reply

    1. Taneika

      I'm not seeing how to make this pasta gluten free? It shows flour but doesn't mention an alternative for flour.

      Reply

      • Sarah Mock

        That is a great point Taneika! I will adjust the instructions to reflect your gluten free request. I would suggest using your choice of gluten free flour alternative or Tapioca flour. I hope that helps.
        Sarah

        Reply

    Homemade Ricotta Gnudi Recipe (Ricotta Gnocchi) (2024)

    FAQs

    What is the difference between ricotta gnocchi and Gnudi? ›

    What is the difference between gnocchi and gnudi? Gnocchi is firmer and is made with starch, such as flour or potato, while gnudi are soft, creamy balls of ricotta and Parmesan cheeses, typically made with little or no flour, and may include a coating of semolina flour.

    Why are my ricotta gnocchi mushy? ›

    Make sure your water is boiling, added salt, and don't overload the pan. When the gnocchi hits the boiling water, you want them to cook quickly. Adding too many to the pan will cool the water down too much, and they could go mushy or fall apart.

    What is gnocchi made of ricotta cheese called? ›

    Gnudi (Italian: [ˈɲuːdi]) are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour.

    Is ricotta gnocchi better than potato gnocchi? ›

    Ricotta gnocchi may be a better option than potato gnocchi for those looking to gain muscle, since there is a higher protein content in the cheese-based dough.

    What's the difference between gnocchi and Gnudi? ›

    Gnocchi have a starchy base, such as potato or flour, while gnudi are, at their simplest, little more than featherlight clouds of fluffy fresh ricotta, often dressed with nothing fancier than melted butter.

    What does Gnudi in Italian mean? ›

    Gnudi is a nice Italian meal that is very similar to Gnocchi. It is roughly translated to mean “naked” in Italian. Gnudi are gnocchi-like dumplings made with ricotta cheese and spinach instead of potato. They are often light, tender and creamy.

    Why was my ricotta gnocchi dense? ›

    The more flour you add, the denser the gnocchi will become. Davies states that “too much flour will contribute to unpleasantly chewy gnocchi.” While she is referencing potato gnocchi in her explanation, this concept is also applicable to ricotta gnocchi.

    Why is my homemade gnocchi chewy? ›

    Chewy gnocchi are the result of too much flour and over kneading the dough. It's important to knead the dough just until it comes together into a smooth ball and no more. This is because you don't want to encourage too much gluten development which makes them tough, chewy and rubbery.

    How long does ricotta gnocchi last in the fridge? ›

    Any leftover gnocchi should be stored in an airtight container and refrigerated. They will last up to three days in the fridge. To freeze the gnocchi, place them on a cookie sheet in a single layer and freeze for about two hours, then transfer them to a freezer bag or an air tight container.

    Why is my ricotta gnocchi sticky? ›

    Adding too much flour all at once

    It is very easy to add too much flour to gnocchi dough, which can make these dumplings glutinous, gummy, and sticky. If you dump all of the flour into your gnocchi dough at once, you won't have the same texture as a gnocchi that has just enough flour to bring it together.

    What are the 3 types of gnocchi? ›

    Gnocchi alla zucca: Pumpkin gnocchi served with butter and cheese. Ndunderi: The Amalfi Coast specialty originally made with farro and curdled milk. Gnocchi alla Romana: Made with semolina and milk, this variety is shaped into squares and baked rather than boiled.

    What does ricotta mean in Italian? ›

    So, ricotta actually translates to recooked in Italian, and ricotta is what's called a "whey cheese." When you make cheese, you separate milk into two distinct things. You have the solids, called curds, which will be separated out and pressed to form cheese. And you have the liquid that is left behind, called whey.

    Is gnocchi more unhealthy than pasta? ›

    Nutritional Value

    Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

    How many gnocchi per person? ›

    Typically, Italian guidelines recommend the following quantities of uncooked pasta per person: 60-100g of dried pasta. 70-120g of fresh pasta. 100-130g of gnocchi.

    What does ricotta gnocchi taste like? ›

    The texture is soft and pillowy, and it has a slightly chewy bite. Ricotta Gnocchi: This type of gnocchi is made with ricotta cheese, flour, and eggs, and has a smoother and creamier texture than potato gnocchi. It has a slightly tangy flavor and is often paired with tomato-based sauces.

    What is ricotta gnocchi made of? ›

    Light and delicate ricotta gnocchi are a lovely alternative to classic potato gnocchi and so easy to make. These fluffy Italian dumplings use just four ingredients—flour, cheese, egg, and salt. Serve this ricotta gnocchi recipe with a simple tomato sauce for a special night in.

    What is the difference between gnocchi and mini gnocchi? ›

    Mini Potato Gnocchi are a tasty alternative to the classic Potato Gnocchi, a typical, traditional Italian dish. They were created from the original recipe that combines selected potatoes and soft flour, but the difference is they only take 2 minutes to cook.

    What is a substitute for semolina in gnudi? ›

    Semolina Substitute

    Replace the semolina flour called for in the recipe with an equal amount of all-purpose flour, bread flour, or whole-wheat flour. Bread flour or whole-wheat flour will work best; they have a higher gluten content than all-purpose flour.

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