Updated: Jan 10
Delicious traditional Italian cheese “dumplings“ that are light and creamy!
Ever had Gnudi? Ever heard of it? Gnudi is a light "dumpling" made of ravioli stuffing. They are light as air and fluffy. They are creamy, delicate and soft as pillows. Just delicious.
Gnudi in Italian means "naked". These delicate "dumplings" are called Gnudi because they are a "naked ravioli"...ravioli without the pasta layer. A good Gnudi has a minimal amount of flour and lots of whole milk ricotta cheese. A good Gnudi is creamy inside while retaining its shape after being cooked. A good Gnudi requires attention to detail and patience... requires some resting time in the refrigerator before cooking. That helps keeping everything together while cooking.
I'll be honest, Gnudis require some time to make but the end results are worth the time and work you put into them. You can make them a day ahead and refrigerate them...but do not freeze them! Once cooked, serve them with a simple tomato sauce or butter sauce. They are too rich to be served with a creamy sauce. So keep that in mind.
This is a lacto-vegetarian recipe.
Are you ready?
Let's make it!
Prep time: one hour
Cooking time: 3 to 4 minutes
Makes 40 to 50 Gnudi
32 oz. of whole milk ricotta cheese
1/2 cup of grated pecorino romano
1/2 cup grated parmesan
1 teaspoon of salt
1/2 tablespoon of black pepper
1 teaspoon of parsley flakes
1/2 teaspoon of garlic powder
1 1/4 cups of Pillsbury Gluten Free All Purpose Flour Blend
Store bought tomato sauce
In a large mixing bowl add the cheeses, salt, pepper, parsley flakes, and garlic powder.
Whip everything together and slowly add 1/4 cup of flour to the bowl while whisking all ingredients until well incorporated.
Line a baking tray with parchment paper. Spread the flour on the parchment paper.
Using a spoon, scoop some of the Gnudi mixture onto the baking tray with the flour. Use your fingers to gently roll it until fully coated with the flour. Place the Gnudi in your hand and roll it as instructed in the video below by tossing it gently from one hand to another. Do not apply pressure. Once a ball has formed, place it on the baking tray with flour. Repeat process until until all the Gnudi mixture has been used and you have about 40 to 50 Gnudi balls (Figure 1).
Place baking tray with Gnudi in the refrigerator and let them rest for at least 30 minutes.
In a large saucepan or pot, bring some water to a boil. Add 1 teaspoon of salt to the water.
Gently drop 2 to 4 Gnudi in the boiling water. Allow them to cook for 3 to 4 minutes (until they float to the top).
Using a slotted spoon, remove the Gnudi one by one and place them gently in a plate and scoop some tomato sauce on top.
Serve right away, top with some fresh parmesano and chopped parsley.
Printable PDF recipe below: