So, this is something you may not have heard of before. It is one of those amazing old timey recipes that has started making a come back, but not overly done.
If you love ravioli, you will love gnudi. If you love gnocchi, you will love gnudi. It is sort of like a gnocchi and a ravioli had a love child. In Italian, gnudi literally means naked. What a ricotta gnudi is, is basically the ravioli without the pasta shell. It is “naked”. Yet, it is formed and boiled like little dumplings or the same as gnocchi.
I don’t know which the girls liked more… saying gnudi or eating the gnudi! They thought both things were pretty great!
Why gnudi over gnocchi?
I love gnocchi, but they can get a bit heavy by the end of the bowl. Even the lightest of ones that I have made and had, they get a little heavy at the end. Also, they have a more doughy consistency versus the gnudi that has more of a creamy consistency.
How do I know which ricotta to use?
If you can make the ricotta for these, you are starting off with the absolute best product. I am lucky because a few times in the winter my brother in law makes it and brings it over. Yet, it is very simple to do yourself. I have posted a recipe for homemade ricotta below.
If you do not have the time to make your own, that is okay. You can buy whole milk ricotta. Do not buy the sweet or dolce ricotta for this recipe. You want plain whole milk ricotta. If you have a deli that makes it homemade near you, buy that one.
Then just make sure you squeeze out all of the excess liquid with cheesecloth. You want it to be nice a dry to start off for this recipe. That will help make the dumplings very light and airy.
Which breadcrumbs do I use?
I get asked this question a lot. I always say, use what you like. Meaning if you do not want to have to add seasoning and flavor to your breadcrumbs, use the seasoned ones. If you like to add different seasonings for different dishes, use the plain.
I love to grind up the left over stale Italian bread for breadcrumbs. I also usually use the plain if I buy them because I like to add what the seasoning is. However, when I make pork cutlets, I alwasy use the seasoned because that is what my Dad did and I love how they remind me of him. Somethings should not change!
Chef’s tips
Anytime you are making any kind of dumpling, the most important tip is not to over mix it. That is how you end up with a dense dumpling. Also, watch the flour, you do not need ad much as you think for these little guys to come together. Use really good quality ingredients and you will get a really good quality gnudi.
Lastly, for the sauce, I have included the link to my marinara sauce. That is simple and delicious with these light and airy gnudi. Yet, you can also swirl in a little pesto to that. You can do a brown butter sauce for them or even go with a vodka sauce. All would be delicious here.
Homemade Ricotta Gnudi
Ingredients
- Ingredients
- 1 lb homemade ricotta or whole milk ricotta squeezed of any excess liquid
- 2 -3 tbsp grated Parmesan cheese
- 2 eggs
- 2 tbsp all purpose flour
- 2 tbsp plain panko or plain breadcrumbs
Instructions
- Combine all ingredients together in a bowl until the mixture just comes together. Do not over mix.
- Put a pot of water on to boil, once it is boiling, salt it like the sea
- Make the dough into ping pong sized balls and roll. At this point you can cover with plastic and refrigerate for up to 4-6 hours. You can also at this point freeze them for another time. If you are cooking them now, then add them to the pot in batches as not to overcrowd the pot.
- Once they float to the top, cook them for another 2 minutes. This will be about a total of 5-6 minutes. Remove with a slotted spoon to a serving bowl and top with marinara or desired sauce and grated Parmesan cheese. ENJOY!
