Ricotta Gnudi
These pillowy Italian cheese dumplings combine blotted whole milk ricotta, parmesan, eggs, and flour into a tender dough. Ready in 28 minutes, they boil quickly and pair with tomato sauce or brown butter.
Equipment
- Paper towels
- large plate
- Large Mixing Bowl
- Large Pot
- Cutting board
- Parchment-lined baking sheet
- large freezer bag
Ingredients
- 1 15-ounce container whole milk ricotta cheese (about 2 cups)
- 3/4 cup freshly grated parmesan cheese plus more for serving
- 2 large eggs
- 1 cup all purpose flour plus more for dusting
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- Optional aromatic mix-ins such as lemon zest, fresh basil, fresh sage, and/or grated garlic
- Sauce of choice to serve
Instructions
- Sandwich an even layer of ricotta between 3 paper towels on a large plate and another 3 towels above, then press lightly to blot away whey. The towels should become damp as the cheese loses its wet sheen.
- Stir the blotted ricotta, parmesan, eggs, flour, salt, pepper, and any chosen optional aromatics together in a large mixing bowl, stopping once combined. The finished mixture should hold together as a soft dough with a slightly sticky surface.
- Start a large pot of salted water boiling while you move the dough onto a large, lightly floured cutting board, dust its surface, and divide it into four portions. Each portion should remain soft but lift from the board with gentle handling.
- Shape each portion into a thick rope and slice across it to make bite-sized rectangular dumplings. The cut pieces should resemble small pillows, with enough surface flour to release from the board.
- For the optional freeze-for-later route, arrange the uncooked pieces on a parchment-lined baking sheet, freeze until solid, and pack them into a large freezer bag. Wait until the pieces feel firm throughout before bagging so they retain their separate shapes.
- Lower the dumplings carefully into boiling water, cook for roughly one minute after they rise to the surface, then drain and gently coat with your chosen sauce. Floating pieces should remain intact, with tender centers rather than a dense, floury interior.
Notes
Ingredient tip: Blot the ricotta thoroughly with paper towels until it loses its glossy sheen and looks matte. Removing excess whey prevents a watery mixture without needing extra flour.
Texture tip: Stop stirring once the ingredients form a cohesive, tacky dough that feels like soft playdough. Avoid kneading or adding flour until completely dry, as overworking creates heavy dumplings.
Doneness: Boil in gently moving water rather than a violent boil so the delicate pillows stay intact, then cook for roughly one minute after they float.
Storage: Freeze uncooked pieces on a parchment-lined sheet until solid, then store in a freezer bag for up to 3 months and boil directly from frozen without thawing. Refrigerate cooked leftovers in a covered container and reheat gently in sauce over low heat.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.