Light as a cloud and full of delicate flavor, Gnudi is one of those dishes that feels like a gentle hug in a bowl. Imagine fluffy ricotta dumplings, lightly kissed with nutmeg and Parmesan, nestled in a bed of warm tomato sauce or glistening with brown butter and sage. Every bite melts in your mouth, offering a creamy richness that’s somehow still airy and bright.

Behind the Recipe

The first time I made gnudi, I was standing in a sun-drenched kitchen in Tuscany, watching an old Italian nonna roll soft ricotta dough between her palms. She smiled as she worked, insisting that simplicity and love were the key ingredients. That memory has never left me, and every time I recreate this dish, I’m taken back to that little rustic kitchen, flour dusted across the counter and the scent of fresh herbs in the air.

Recipe Origin or Trivia

Gnudi, which means “nude” in Italian, is essentially the filling of ravioli without the pasta shell. Hailing from Tuscany, these dumplings are a testament to the region’s love for hearty yet refined flavors. Unlike potato gnocchi, gnudi leans on ricotta for its fluffiness, often blended with spinach or herbs, and it’s usually served in butter sauces or simple tomato blends to let its softness shine through.

Why You’ll Love Gnudi (Ricotta Gnocchi)

There’s so much to adore about this dish, and here’s exactly why it’s a winner in any kitchen:

Versatile: Serve it with tomato sauce, brown butter, or even a creamy mushroom sauce for a twist.

Budget-Friendly: Just a few simple pantry staples and fresh ricotta can create a luxurious meal.

Quick and Easy: Once you’ve strained your ricotta, the whole thing comes together in under an hour.

Customizable: Add chopped herbs, spinach, or a hint of lemon zest to make it your own.

Crowd-Pleasing: Soft and savory, this dish always gets rave reviews at the table.

Make-Ahead Friendly: Shape the gnudi ahead and chill them until you’re ready to cook.

Great for Leftovers: Store them and reheat gently with butter or sauce for a quick next-day delight.

Chef’s Pro Tips for Perfect Results

Gnudi may be simple, but a few tricks can make them absolutely divine.

Use high-quality whole milk ricotta and drain it well for the fluffiest results.
Don’t overwork the dough. Mix just until it holds together for a tender bite.
Chill the shaped gnudi before boiling. It helps them firm up and stay intact.
Cook in gently boiling water to avoid them breaking apart.
Use a slotted spoon to lift them from the pot with care.

Kitchen Tools You’ll Need

You won’t need much, but these basics make the job a breeze:

Mixing Bowls: For combining the ricotta and other ingredients.

Fine Mesh Strainer or Cheesecloth: To drain the ricotta properly.

Measuring Cups and Spoons: For precision in your ingredients.

Slotted Spoon: To lift the gnudi out of boiling water without damage.

Large Pot: To cook the gnudi with enough space to move gently.

Ingredients in Gnudi (Ricotta Gnocchi)

Each element in this recipe plays a delicious role in building texture and taste.

Ricotta Cheese: 2 cups, well-drained. This is the heart of gnudi, giving it softness and richness.
Grated Parmesan Cheese: 1/2 cup. Adds salty depth and a savory note.
Egg: 1 large. Binds everything together without weighing it down.
All-Purpose Flour: 1/3 cup, plus more for dusting. Provides just enough structure to hold their shape.
Salt: 1/2 teaspoon. Enhances the overall flavor.
Black Pepper: 1/4 teaspoon. Adds a subtle heat and contrast.
Fresh Spinach (optional): 1 cup, finely chopped and cooked. Offers a pop of color and a fresh earthiness.
Nutmeg: A pinch. Brings out the ricotta’s sweetness.
Olive Oil or Butter (for serving): 2 tablespoons. For drizzling or sautéing after cooking.

Ingredient Substitutions

Sometimes you’ve got to work with what’s on hand.

Ricotta Cheese: Whole milk cottage cheese, blended smooth and well-drained.

Parmesan Cheese: Pecorino Romano for a sharper, saltier kick.

All-Purpose Flour: Gluten-free all-purpose flour if needed.

Fresh Spinach: Kale or Swiss chard, cooked and finely chopped.

Ingredient Spotlight

Ricotta Cheese: This creamy cheese is the foundation of gnudi. Its delicate texture gives the dumplings their signature lightness.

Nutmeg: Just a pinch elevates the flavor, bringing a warm, almost sweet aroma that beautifully complements dairy-based dishes.

Instructions for Making Gnudi (Ricotta Gnocchi)

Ready to make a little magic in your kitchen? Let’s dive in and bring these pillowy dumplings to life.

Preheat Your Equipment:
No oven required for this one, but make sure your pot of water is ready and gently boiling when you’re set to cook.
Combine Ingredients:
In a large bowl, mix the drained ricotta, Parmesan, egg, salt, pepper, nutmeg, and spinach if using. Stir gently to combine. Gradually fold in the flour just until the dough holds together.
Prepare Your Cooking Vessel:
Bring a large pot of salted water to a gentle boil. Keep it at a low simmer to protect the delicate gnudi.
Assemble the Dish:
Dust your hands with flour and gently shape the dough into small balls or ovals, about 1 tablespoon each. Place them on a floured tray and chill for at least 15 minutes.
Cook to Perfection:
Drop the gnudi gently into the simmering water. Cook in batches if needed. They’re done when they float to the surface, about 3–4 minutes.
Finishing Touches:
Remove with a slotted spoon and drain briefly. Serve immediately with warm tomato sauce or sautéed in butter and herbs.
Serve and Enjoy:
Top with extra Parmesan and a drizzle of olive oil or butter. Enjoy warm with crusty bread or a green salad.

Texture & Flavor Secrets

Gnudi are wonderfully tender with a barely-there chew. The ricotta keeps things lush and creamy, while the flour adds just enough bite. Paired with the nutty depth of Parmesan and a whisper of nutmeg, the flavor is subtle, rich, and endlessly comforting.

Cooking Tips & Tricks

Keep these tips in mind to nail it every time:

Chill shaped gnudi before boiling for better firmness.
Use a light touch when mixing to avoid dense dumplings.
Dust your hands and tray well with flour to prevent sticking.
Cook in small batches to maintain water temperature and texture.

What to Avoid

A few missteps can turn dreamy into mushy. Here’s what to steer clear of:

Using wet ricotta. Always drain thoroughly.
Over-mixing the dough, which makes the gnudi tough.
Boiling too vigorously, which can cause them to fall apart.
Skipping the resting time before cooking.

Nutrition Facts

Servings: 4
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

Gnudi is a great make-ahead dish. You can shape and chill them a few hours in advance or even freeze them on a tray before transferring to a bag. Cook from frozen or thaw in the fridge before boiling. Leftovers can be stored in the fridge for 2 days and gently reheated with a splash of sauce or butter.

How to Serve Gnudi (Ricotta Gnocchi)

Serve these with a silky tomato sauce, browned butter and sage, or a creamy mushroom ragù. A sprinkle of extra cheese and a touch of lemon zest will brighten things up. Pair with a simple salad and rustic bread for a cozy meal.

Creative Leftover Transformations

Leftover gnudi? Here’s what to do:

Pan-fry them until golden for a crispy twist.
Add them to a veggie soup or broth for a gnocchi-style soup.
Slice and bake with more cheese and sauce for a mini bake.

Additional Tips

To get the fluffiest gnudi possible, always drain your ricotta well and avoid packing in too much flour. Fresh herbs like basil or parsley can be folded into the dough for color and fragrance. And don’t forget, these taste even better when shared.

Make It a Showstopper

Presentation counts. Use a shallow white plate to highlight the color contrast, drizzle with bright sauce, and top with herbs or microgreens. A touch of cracked pepper and a fine grating of cheese at the table makes all the difference.

Variations to Try

Spinach and Ricotta Gnudi: Stir in cooked spinach for a classic twist.
Lemon Zest Gnudi: Add zest to the dough for brightness.
Herb-Infused: Mix in fresh basil, thyme, or parsley.
Mushroom Sauce: Serve with creamy mushroom sauce instead of tomato.
Cheese Boosted: Add shredded mozzarella or Fontina for a gooey core.

FAQ’s

Q1: Can I use store-bought ricotta?

A1: Yes, but make sure to drain it thoroughly so your gnudi hold their shape.

Q2: Is gnudi the same as gnocchi?

A2: Not quite. Gnocchi usually contains potato, while gnudi is primarily made from ricotta.

Q3: Can I freeze gnudi before cooking?

A3: Absolutely. Freeze them on a tray, then store in a sealed bag. Boil from frozen or thaw first.

Q4: What sauce pairs best with gnudi?

A4: Tomato sauce, brown butter and sage, or creamy mushroom sauce all work beautifully.

Q5: How do I know when they’re cooked?

A5: They’ll float to the top of the water when they’re ready, usually after 3–4 minutes.

Q6: Can I make these gluten-free?

A6: Yes, substitute the flour with a gluten-free all-purpose blend.

Q7: Why did my gnudi fall apart?

A7: They may have been too wet or boiled too vigorously. Make sure your ricotta is well-drained.

Q8: What can I use instead of Parmesan?

A8: Pecorino Romano adds a saltier punch and works well.

Q9: How long can I store leftovers?

A9: Up to 2 days in the fridge. Reheat gently to preserve texture.

Q10: Can I bake them instead of boiling?

A10: Boiling is traditional, but you can bake them in sauce if you prefer a different texture.

Conclusion

Gnudi is one of those magical recipes that combines comfort, elegance, and simplicity in every bite. Whether you’re cooking for guests or treating yourself, this dish promises warmth, flavor, and a little taste of Tuscany right from your kitchen. Trust me, you’re going to love this.