Quick and Easy Gnudi Recipe (Ricotta Gnocchi) (2024)

By Cyn Gagen 4 Comments

Filed Under: COOK, Meatless Meals, Pasta

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!

Quick and Easy Gnudi Recipe (Ricotta Gnocchi) (1)

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.

Quick and Easy Gnudi Recipe (Ricotta Gnocchi) (2)

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

Quick and Easy Gnudi Recipe (Ricotta Gnocchi) (3)

Print

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.

CourseMain Course

CuisineItalian

Prep Time 10 minutes

Cook Time 10 minutes

Refrigeration Time 20 minutes

Total Time 40 minutes

Servings 4

Calories 254 kcal

Ingredients

  • 3/4cupflour
  • 1eggor 2 egg yolks
  • 1/2cupgrated Parmesan
  • 1/2tsp.salt
  • 8oz.ricotta cheese – I like to use creamy ricotta

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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!

  5. 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.

Quick and Easy Gnudi Recipe (Ricotta Gnocchi) (2024)

FAQs

What is the difference between ricotta gnocchi and gnudi? ›

Gnudi (Italian: [ˈɲuːdi]) are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour. The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi.

Why is my gnudi falling apart? ›

Too much moisture can make the delicate gnudi fall apart, so use a good quality whole-milk ricotta and remove as much moisture as possible.

What is gnocchi made of ricotta cheese called? ›

While both ricotta gnocchi and gnudi are dumplings made with ricotta cheese, gnudi are made with a minimal amount of flour. They're larger and fluffier than ricotta gnocchi. And, ricotta gnocchi are a bit more substantial in texture.

Why are my ricotta gnocchi hard? ›

Test a Piece. Before shaping all of your gnocchi, boil one or two pieces as a test. If they disintegrate, your dough might need more flour. If they're too tough, you may have worked the dough too much.

What is Gnudi in English? ›

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. Gnudi is thought to be the naked filling of ravioli — without the pasta that surrounds it.

Why are my ricotta gnocchi mushy? ›

Do not add too many gnocchi at once, or the water temperature of the boiling water will drop (especially if the gnocchi have been frozen), and the gnocchi may turn mushy. Depending on the size of your pot, you may need to boil the gnocchi in 3 to 4 batches.

Can you freeze ricotta gnudi? ›

You should have about 16 to 20 finished gnudi. Sprinkle any remaining semolina in the bowl over the formed gnudi. Cover baking dish with plastic wrap and refrigerate for at least 1 and up to 3 days, turning the gnudi once per day. Once gnudi have formed a skin, they can be frozen.

Why won't my gnocchi dough stay together? ›

My Gnocchi Are Falling Apart When I Cook Them

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.

Why is my gnocchi gluey? ›

Less flour = fluffy gnocchi. Its ideal to bake the potatoes for gnocchi to dehydrate the potatoes even more so you only need to add the bare minimum of flour. Extra flour and the additional kneading makes it chewy.

Which is better potato or ricotta gnocchi? ›

But gnocchi can be made with ricotta too, which is a delicious alternative to its famous cousin. 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.

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 is the difference between gnocchi and ricotta gnocchi? ›

Traditional potato gnocchi are made of potato bound together with flour and egg, whereas ricotta gnocchi replaces the potato with ricotta cheese. Because of ricotta's springy texture and the lack of potatoes, ricotta gnocchi has a lighter texture than potato gnocchi.

Why did my homemade gnocchi turned to mush? ›

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

Is gnocchi better with or without egg? ›

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

How do you keep gnocchi from getting mushy? ›

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.”)

What is ricotta gnocchi made of? ›

My recipe for light and fluffy homemade ricotta gnocchi is made with 6 simple ingredients: ricotta, eggs, Parmesan cheese, salt, pepper and 00 flour. I use fresh homemade ricotta because I'm obsessed with it's creamy texture, and I'm always looking for new ways to use it. However, store-bought ricotta will work too.

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.

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