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]) 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.
Do not add too many gnocchi at once, or the water temperature of the boiling water will drop (especially if the gnocchi have been frozen), and the gnocchi may turn mushy. Depending on the size of your pot, you may need to boil the gnocchi in 3 to 4 batches.
Comparatively speaking, ricotta gnocchi are quicker to prepare (just mix everything together- no potatoes to boil here!) and the texture is light and fluffy, in a unique “spongey” type way. As for the taste, potato gnocchi taste like…. potato, whereas ricotta gnocchi are more mild in flavor.
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.
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.
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.
If the gnocchi fall apart or appear to be fraying at the edges, it can mean one of two things: You let them cook for too long or, even worse, you didn't combine the potato and flour into true dough. In the latter case, it's back to square one.
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.
There is no need to pre-cook the gnocchi.It'll cook in the sauce. The sauce is meant to be quite thick, but if you find it gets too dry before the gnocchi is cooked, add in another splash of chicken broth or wine.
Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.
Gnocchi should only be reheated once. The Food Standards Agency (FSA) states you should always reheat food until it is steaming all the way through. You should also make sure that the gnocchi is appropriate to cook before reheating. If the gnocchi is mushy or sticky you should discard it straight away.
Cream cheese: Cream cheese is made with milk and cream, while ricotta is made with just milk. The lower fat content makes the latter cheese slightly less creamy. However, cream cheese can still be substituted for ricotta.
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 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.
Traditional potato gnocchi are made of potato bound together with flour and egg, whereas ricotta gnocchi replaces the potato with ricotta cheese. Because of ricotta's springy texture and the lack of potatoes, ricotta gnocchi has a lighter texture than potato gnocchi.
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.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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