Quick and Easy Gnudi Recipe (Ricotta Gnocchi) (2024)
By Cyn Gagen4 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!
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
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.
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.
What is the difference between gnocchi and gnudi? Gnocchi is firmer and is made with starch, such as flour or potato, while gnudi are soft, creamy balls of ricotta and Parmesan cheeses, typically made with little or no flour, and may include a coating of semolina flour.
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.
Ricotta gnocchi may be a better option than potato gnocchi for those looking to gain muscle, since there is a higher protein content in the cheese-based dough.
Gnudi is a nice Italian meal that is very similar to Gnocchi. 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.
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.
Gnocchi have a starchy base, such as potato or flour, while gnudi are, at their simplest, little more than featherlight clouds of fluffy fresh ricotta, often dressed with nothing fancier than melted butter.
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.
Gnocchi alla zucca: Pumpkin gnocchi served with butter and cheese. Ndunderi: The Amalfi Coast specialty originally made with farro and curdled milk. Gnocchi alla Romana: Made with semolina and milk, this variety is shaped into squares and baked rather than boiled.
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.
Any leftover gnocchi should be stored in an airtight container and refrigerated. They will last up to three days in the fridge. To freeze the gnocchi, place them on a cookie sheet in a single layer and freeze for about two hours, then transfer them to a freezer bag or an air tight container.
The more flour you add, the denser the gnocchi will become. Davies states that “too much flour will contribute to unpleasantly chewy gnocchi.” While she is referencing potato gnocchi in her explanation, this concept is also applicable to ricotta gnocchi.
Gnocchi is not just pasta—it's the ultimate comfort food, combining the best of both worlds, pasta and dumplings. However, due to its high carbohydrate content and potential impact of fat on blood sugar levels, dosing insulin for Gnocchi requires thoughtful consideration.
Typically, Italian guidelines recommend the following quantities of uncooked pasta per person: 60-100g of dried pasta. 70-120g of fresh pasta. 100-130g of gnocchi.
Gnocchi, a substantial, high-calorie dish, was prepared on Thursday in anticipation of Friday, when, according to Catholic tradition, people fasted, abstaining from meat. On Friday, Romans traditionally ate fish-based dishes, such as chickpeas and cod, a dish still served on Fridays in the old-fashioned Roman taverns.
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.
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.
Replace the semolina flour called for in the recipe with an equal amount of all-purpose flour, bread flour, or whole-wheat flour. Bread flour or whole-wheat flour will work best; they have a higher gluten content than all-purpose flour.
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