This isn’t the typical potato gnocchi but it is a lighter version made with ricotta, known as gnudi. My quick and easy gnudi recipe is not only simple to make, it’s delicious.
You can make these ahead of time and they freeze quite well. Make them into little balls (super simple – the kids can help too!) or roll them out and cut them like traditional gnochhi if you prefer.
If you want the traditional gnocchi recipe, you can find mine here! Gnudi as well as traditional gnocchi can be served as a side dish or you can turn it into a main!
Simple Homemade Gnudi Recipe
Be sure to scroll down for a printable recipe card.
Ingredients:
3/4 cup flour
1 egg (or 2 egg yolks)
1/2 cup grated Parmesan
1/2 tsp. salt
8 oz. ricotta cheese – I like to use creamy ricotta
Instructions:
Mix all of the ingredients together. The dough should be slightly sticky but you need to be able to handle it. Add more flour about a tablespoon at a time if the dough is too sticky to handle.
Put in the refrigerator for about 20 minutes. Separate the dough into quarters to make it easier to work with. Pinch off a piece and roll into balls about 3/4 inch in size or so. You may need to use some flour on your hands to keep the balls from sticking.
Some people prefer to make these in the same way that traditional gnocchi is made. In this case, roll each quarter of the dough into a snake. Cut those strips of dough into 1 inch long pieces.
Pro Tip: you can freeze some of the gnudi for future use. I like to lay it on a tray or some other flat surface and freeze it until it’s solid enough to place into freezer bags.
To cook it, bring water with a touch of salt in it to a boil and add the gnudi. The gnudi should begin to float on the surface of the water. When they do, continue to cook for 2-3 minutes and they should be done!
An alternative to boiling is to pan fry the gnudi. This gives them a golden outer “crust” with the soft interior.
Suggested toppings for the gnudi:
Of course you can top the gnudi with your favorite pasta sauce, but here are a couple options that I really like.
Try my Spinach Basil Pesto or my Cilantro Pine Nut Pesto. They’re both SO good on gnudi.
Other favorite options – melted butter, lemon juice, black pepper, and Parmesan; brown butter and fresh sage leaves; olive oil, black pepper, and fresh basil leaves
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Simple Gnudi Recipe (Ricotta Gnocchi)
This isn't the typical potato gnocchi but it is a lighter version made with ricotta, known as gnudi. My quick and easy gnudi recipe is not only simple to make, it's delicious.
Mix all of the ingredients together. The dough should be slightly sticky but you need to be able to handle it. Add more flour about a tablespoon at a time if the dough is too sticky to handle.
Put in the refrigerator for about 20 minutes. Separate the dough into quarters to make it easier to work with. Pinch off a piece and roll into balls about 3/4 inch in size or so. You may need to use some flour on your hands to keep the balls from sticking.
Some people prefer to make these in the same way that traditional gnocchi is made. In this case, roll each quarter of the dough into a snake. Cut those strips of dough into 1 inch long pieces.
To cook it, bring water with a touch of salt in it to a boil and add the gnudi. The gnudi should begin to float on the surface of the water. When they do, continue to cook for 2-3 minutes and they should be done!
An alternative to boiling is to pan fry the gnudi. This gives them a golden outer “crust” with the soft interio
Recipe Notes
Pro Tip: you can freeze some of the gnudi for future use. I like to lay it on a tray or some other flat surface and freeze it until it’s solid enough to place into freezer bags.
Nutrition Facts
Simple Gnudi Recipe (Ricotta Gnocchi)
Amount Per Serving
Calories 254Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 81mg27%
Sodium 494mg21%
Potassium 115mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 15g30%
Vitamin A 420IU8%
Calcium 266mg27%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Gnudi are soft, creamy Italian pillows of ricotta and Parmesan cheese—they are similar to gnocchi but are made with little or no flour. The word gnudi means "naked"—that makes sense because they are like cheese ravioli without the pasta covering.
Be cautious while cooking because gnudi can fall apart if there is not enough flour or semolina added. I usually make sure to test one rolled out ball before rolling the rest. Test just incase you need to add more ap flour or semolina. The amount of flour or semolina needed cannot be determined exactly.
Comparatively speaking, ricotta gnocchi are quicker to prepare (just mix everything together- no potatoes to boil here!) and the texture is light and fluffy, in a unique “spongey” type way. As for the taste, potato gnocchi taste like…. potato, whereas ricotta gnocchi are more mild in flavor.
Gnudi is the Tuscan word for "naked" (in standard Italian nudi), the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of just the tasty filling without the pasta shell.
Why is my 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.
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.
When cool enough to handle, scrape off the skins and push the potato through a ricer or food mill, then, while still warm, start working your dough on a floured work surface. (Here, Davies offers up another tip to fight the mush: “Spread out the mash to cool; the escaping steam will further take away any moisture.”)
Too much and the gnocchi will be chewy with a rubbery consistency. Too little and the gnocchi will not come together and will fall apart when boiled. So start with 3/4 of the recommended flour and once it's all mixed in, slowly incorporate more (bit by bit).
This means there isn't enough flour and your dough is too wet. Try adding another 1/4 cup of flour and try again. A good idea is to have a pot of water on the go before you roll out and shape your gnocchi.
You can substitute it, but consider these few factors, there is a lot more salt in cream cheese than in ricotta so you will have to adjust the over all salt. Cream cheese is a bit more tart than ricotta.
Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes. Meanwhile, start to make the sauce.
Once gnudi have formed a skin, they can be frozen. Transfer to a large plate or a rimmed baking sheet and freeze until solid, about 1 hour. Transfer to a zipper-lock freezer bag and store in the freezer for up to 2 months.
Make-Ahead: While they are best eaten immediately, you can make these up to 1 day ahead of time. Simply reheat right before serving. How to Reheat: Place them in a pot of boiling salted water and cook for 1 to 2 minutes or until hot. You can also cook on a microwave-safe plate until hot.
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.
Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.
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