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Impossibly Soft & Pillowy Homemade Ricotta Gnudi Recipe

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4 from 2 reviews

This recipe for Impossibly Soft & Pillowy Homemade Ricotta Gnudi delivers delicate, fluffy dumplings made from fresh ricotta cheese combined with Pecorino Romano, flour, and egg yolk. Chilled and gently cooked in simmering water, then finished in a browned butter and sage sauce with blanched asparagus and peas, these gnudi offer a light, tender texture and fresh spring flavors. Perfect as an elegant appetizer or main, served with lemon zest, Parmesan, and a drizzle of olive oil for a truly satisfying Italian dish.

Ingredients

Gnudi

  • 1 lb fresh ricotta
  • ¼ cup Pecorino Romano, grated
  • ¼ cup all-purpose flour (plus about ½ cup more for work surface)
  • 1 large egg yolk
  • 1 tsp Kosher salt (plus more for serving)
  • ¼ tsp freshly ground black pepper (plus more for serving)

Vegetables

  • 1 bunch asparagus, ends trimmed and cut into 1” pieces
  • 4 oz fresh English peas

Sauce

  • 4 Tbsp unsalted butter
  • 2 sprigs fresh sage (optional)

For Serving

  • Parmigiano Reggiano, for serving
  • 1 lemon, zested
  • Extra virgin olive oil, for drizzling
  • Flaky sea salt, for sprinkling

Instructions

  1. Drain the Ricotta: Wrap the ricotta cheese in a cheesecloth and place it in a colander over a large bowl. Weigh it down with a heavy object to press out excess water. Let it drain for 8 hours or overnight to prevent the gnudi from falling apart during cooking.
  2. Make the Gnudi Mixture: In a large bowl, combine the drained ricotta, Pecorino Romano, ¼ cup flour, egg yolk, kosher salt, and black pepper. Use a spatula to thoroughly mix until uniform. Chill the bowl in the refrigerator for 1 hour to help the dough firm up.
  3. Prepare a Baking Sheet: Line a rimmed sheet pan with parchment paper and dust it with about ¼ cup of flour to prevent sticking when shaping gnudi.
  4. Form the Gnudi: Divide the chilled ricotta mixture into thirds. Roll each portion into a log 10–12 inches long and about 1 inch in diameter. Using a bench scraper, cut each log into 1-inch pieces, yielding roughly 10 gnudi per rope. Gently roll each piece into a smooth ball with lightly floured hands and place them on the prepared baking sheet.
  5. Chill Before Cooking: Dust the top of the gnudi with the remaining ¼ cup flour, coating all sides evenly. Transfer the gnudi to the refrigerator and chill for at least 30 minutes to allow them to set properly for cooking.
  6. Blanch the Vegetables: Bring a large pot of water to a boil and season generously with 2-3 tablespoons kosher salt. Add asparagus and peas, cooking for 3 minutes. Remove with a slotted spoon and place into an ice bath to stop cooking. Drain and pat dry. Return water to a gentle simmer for cooking the gnudi next.
  7. Prepare the Sauce: In a large skillet over medium heat, melt butter until golden brown (about 4 minutes). Add sage sprigs if using, and cook until fragrant and sizzling stops (about 30 seconds). Remove sage leaves. Add blanched asparagus and peas, seasoning lightly with kosher salt. Lower heat and keep warm while cooking gnudi.
  8. Cook the Gnudi: Carefully lower the chilled gnudi into the simmering water. Cook until they float to the surface, about 2–3 minutes, then use a slotted spoon to transfer them immediately into the prepared butter sauce. Do not discard the cooking water as it will be used to finish the dish.
  9. Finish in the Sauce: Sauté the gnudi gently in the browned butter sauce over medium-high heat for about 2 minutes. Add approximately ½ cup of the reserved cooking water while swirling the pan to evenly coat the gnudi without breaking them. Plate the gnudi, drizzle with more sauce, olive oil, sprinkle with grated Parmesan, lemon zest, freshly ground black pepper, and a pinch of flaky sea salt. Serve immediately.

Notes

  • Draining the ricotta cheese overnight is crucial to achieve the proper texture and prevent the gnudi from falling apart.
  • Chilling the ricotta mixture and formed gnudi helps them firm up and maintain shape during cooking.
  • Be gentle when rolling and handling gnudi to keep them pillowy and intact.
  • Reserved cooking water adds silkiness and helps bind the sauce to the gnudi.
  • Optional sage adds aromatic depth but can be omitted for a simpler butter sauce.
  • This dish is best enjoyed fresh and warm as gnudi do not hold well if stored cooked.

Find it online: https://lauracooks.com/impossibly-soft-and-pillowy-homemade-ricotta-gnudi-recipe/