Gnudi (Ricotta Gnocchi)

4.60 (9)
⏱ 45 mins 🍽 ['4', '4 servings'] 🌶 italian 🏷 Main course

These Italian gnudi offer a lighter, ricotta-based alternative to traditional pasta or potato gnocchi. The recipe combines fresh basil with ricotta, Parmigiano-Reggiano, and a hint of nutmeg to create a delicate flavour. Formed into small balls and poached, they make for a simple yet elegant dinner dish that serves four people. The total preparation and cooking time is approximately 45 minutes.

Gnudi (Ricotta Gnocchi)

Ingredients

  • 1 pound fresh basil, stems removed
  • 1 cup ricotta cheese
  • 0.75 cup all-purpose flour, divided
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 2 egg yolks, lightly beaten
  • 0.25 teaspoon freshly grated nutmeg
  • 2 teaspoons freshly ground white pepper
  • 2 teaspoons sea salt, or more to taste
  • 0.5 lemon, juiced

Method

  1. Place a large pot of salted water on to boil. Once boiling, add the basil and cook for about 1 minute until it wilts. Transfer the basil to a bowl of ice water for several minutes. Drain thoroughly, squeeze out all moisture, and chop finely.
  2. In a large bowl, combine the ricotta cheese, 1/2 cup of flour, the grated Parmigiano-Reggiano, egg yolks, and nutmeg. Stir in the chopped basil, white pepper, and sea salt until the mixture is fully incorporated.
  3. Sprinkle the remaining 1/4 cup of flour over your hands. Take portions of the gnudi mixture and roll them into small, even-sized balls.
  4. Bring another large pot of salted water to a rolling boil and add the lemon juice. Cook the gnudi in batches for 3 to 4 minutes, removing them once they rise to the water's surface. Drain the cooked gnudi.

Nutrition (per serving)

Calories185 kcal
Fat6 g
Sugars1 g
Protein11 g
Sodium1042 mg

Recipe details

CategoryMain course
Cuisineitalian
AuthorCallinectes Sapidus