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 (Italian: [ˈɲuːdi]), also called malfatti, 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.
Buy the best ricotta you can find. If the ricotta isn't thick enough, you run the risk of them falling apart as they boil, so you'll want to seek out the thickest whole-milk ricotta you can find. ...
Not draining the ricotta properly will result in sticky dough that requires extra flour, which will make the gnocchi gummy. It should be thick and dense and almost sliceable when properly drained. Mix the ingredients without flour.
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.
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.
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.
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.
Storage: Leftover cooked gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Other ways to serve: The best sauces to serve gnocchi with are light, as to not overpower the delicate flavor and texture of the gnocchi. Beyond brown butter, a simple tomato sauce or pesto are great.
A perfect quick and easy weeknight dinner recipe, the mini gnocchi is cooked directly in the vodka sauce, no pre-boiling necessary (which means less dishes for you!)
Gnocchi can also be made with ricotta instead of potato, which are sometimes called gnudi (roughly translatable to "naked" in Italian). Gnudi generally have a bit less flour in them, making them similar in texture and flavor to the ricotta filling of ravioli, but without the pasta wrapper.
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.
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.
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.
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.
In Piedmont, ravioles are a type of gnocchi made with cheese from the mountain, while chestnut flour and pumpkin gnocchi are called gnocchi ossolani. The term gnocchi also includes those made with semolina flour such as gnocchi alla romana or gnoches de gries.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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