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Gnudi with fresh sage and grated Parmesan on a rustic plate.

Gnudi

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 1 hour 15 minutes
Cook Time 6 minutes
Chilling time 30 minutes
Total Time 1 hour 51 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 463 kcal

Ingredients
  

  • 2 cups whole milk ricotta cheese
  • 2 large eggs
  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1 pinch ground nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour plus more as needed
  • 2 tablespoons semolina flour for dusting

Instructions
 

  • Place the ricotta in a sieve lined with a paper towel. Press another paper towel on top and let sit to drain excess liquid for 1 hour.
  • In a large bowl, mix the drained ricotta, eggs, Parmesan, salt, nutmeg, and pepper until well combined.
    Mixing drained ricotta, eggs, Parmesan, salt, nutmeg, and pepper in a bowl for gnudi.
  • Gradually add all-purpose flour to the ricotta mixture, stirring until a soft dough forms. If the dough is sticky, add 1 more tablespoon of flour at a time until it is easier to work with. Dust a baking sheet with semolina flour.
    Gradually adding all-purpose flour to the ricotta mixture for Gnudi in a white bowl.
  • Form the dough into a few ropes and then cut into bite-sized pieces. Form small, walnut-sized balls and place on the prepared baking sheet.
    Formed gnudi dough balls on a semolina-dusted baking sheet.
  • Chill the formed gnudi for 30 minutes to help them hold their shape better.
  • Bring a large pot of salted water to a boil. Gently add the gnudi and cook until they float to the top, about 3-5 minutes. Cook for 1 additional minute after they rise to the surface. Remove with a slotted spoon.

Nutrition

Calories: 463kcalCarbohydrates: 34gProtein: 28gFat: 24gSaturated Fat: 14gSodium: 727mgFiber: 1g
Keyword Gnudi
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