Ricotta gnudi are a simple yet hearty first course, typical of Tuscan cuisine. This traditional Italian dish is both rustic and refined at the same time.
Gnudi are large, soft dumplings made with ricotta cheese, flour, Parmigiano cheese, and nutmeg. They are perfect for a cozy family lunch but also elegant enough for a festive gathering or dinner with friends.
The word “gnudi” comes from the Tuscan dialect and means “naked.” This refers to their preparation, which is similar to ravioli filling but without the pasta shell—leaving them "naked."
The ricotta and spinach gnudi is the most common version in Tuscany, shaped into slightly elongated dumplings. However, in this recipe, I’m sharing a white version made only with ricotta.
This alternative will surprise you with its creamy texture and delicate flavor. Plus, unlike the traditional spinach gnudi, these are even lighter, as they don’t contain eggs.
Ricotta gnudi are easy to make. Simply mix all the ingredients in a bowl, shape the dough into large dumplings, and they’re ready to cook.
One essential tip for perfect gnudi is to thoroughly drain the ricotta to remove excess whey. This ensures a firm and compact dough that holds together beautifully when cooked.
These ricotta gnudi will amaze you with their creamy, pillowy texture—similar to ricotta gnocchi but thicker and fluffier.
Ingredients
Prep Time: 15 Mins | Resting Time: 1 Hour | Cook Time: 5 Mins | Servings: 4
For the Gnudi
- 300 g (~10 oz) ricotta cheese
- 70 g (½ cup) all purpose flour
- 80 g (¾ cup) grated Parmigiano Reggiano
- a pinch of grated nutmeg
- salt, to taste
- ground black pepper, to taste
For the Seasoning
- 90 g (~¼ stick) unsalted butter
- 5-6 sage leaves
- Grated Parmigiano Reggiano, to taste
Instructions
Making the Dough
Step 1) - To prepare ricotta gnudi, start by draining the ricotta. Place it in a fine-mesh colander over a bowl and let any excess whey drain out. If the ricotta is already firm and dry, you can skip this step. However, if it’s too moist, press it lightly with a spoon or let it sit for about 15–30 minutes to remove extra liquid. This step is essential for achieving the right dough consistency.
In a large mixing bowl, add the ricotta and about ¼ cup (50 g) of the flour (reserving the rest for later).
Step 2) - Next, add Parmigiano Reggiano. Season with a pinch of salt, ground black pepper, and a touch of grated nutmeg. Mix everything together with a spoon or spatula until you get a smooth, soft dough.
Shaping the Ricotta Gnudi
Step 3) - Lightly flour your hands and start shaping the gnudi. Take small portions of the dough and make them into balls about 1.5 to 2 inches (4–5 cm) in diameter. With these quantities, you should get 12 to 15 gnudi.
Arrange the ricotta balls on a tray lined with parchment paper or a lightly floured surface. Then, place the tray in the refrigerator for about 1 hour. This resting time helps the gnudi firm up, making them easier to handle and preventing them from breaking apart while cooking.
Once the gnudi have rested, sprinkle a clean surface (such as a pastry board or countertop) with the remaining flour. Roll each gnudo gently in the flour until it is evenly coated. This extra flour helps seal the outside and keeps them from sticking together when boiling.
Cooking the Ricotta Gnudi
Step 4) - Bring a large pot of salted water to a gentle boil. Carefully drop the gnudi into the water a few at a time, making sure not to overcrowd the pot. Let them cook for a few minutes, until they rise to the surface—this means they are done. Be gentle when stirring to avoid breaking them.
While the ricotta gnudi are cooking, melt the butter in a small pan over low heat. Add the sage leaves and let them infuse the butter for a few minutes until fragrant. The sage should become slightly crispy but not burnt.
Step 5) - Once the gnudi float to the surface, use a slotted spoon to carefully lift them out of the water and transfer them directly to serving plates.
Step 6) - Drizzle the sage-infused butter over them and sprinkle generously with grated Parmigiano Reggiano. Serve immediately while hot and enjoy their soft, delicate texture!
YOU MUST ALSO TRY:
- Canederli (Traditional Tyrolean Bread Dumplings with Speck)
- Italian Lemon Ricotta Cookies
- Italian Chocolate Chip Ricotta Cake
- Lemon Ricotta Pasta
- Savory Ricotta Flan with Lemon and Basil
Storage
If you want to prepare your Tuscan ricotta gnudi in advance, you can store the uncooked gnudi in the refrigerator for up to one day before cooking them.
To keep them fresh and prevent them from sticking together, place them on a tray lined with parchment paper and lightly dust them with flour.
Cover the tray with plastic wrap or transfer the gnudi to an airtight container. When ready to cook, simply follow the boiling instructions.
Once the gnudi are cooked, they are best enjoyed immediately while they are warm, soft, and creamy.
However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to one day.
To reheat leftover gnudi, place them in a baking dish, sprinkle with additional grated Parmigiano Reggiano, and bake in a preheated oven at 350°F (180°C) for about 10–15 minutes.
This will create a delicious au gratin effect, with a slightly crispy, golden crust on top while keeping the inside soft and creamy.
For the best taste and texture, try to consume them within a day, as they may dry out over time.
Freezing is not recommended, as the delicate ricotta-based dough may become too watery when thawed.
Variations and Tips
If you’d like to experiment with different flavors, here are some ideas to customize your ricotta gnudi while keeping their soft and delicate texture.
Goat Ricotta for a Stronger Flavor: For a more pronounced and tangy taste, try substituting goat ricotta instead of traditional cow’s milk ricotta. This will add a richer, slightly earthy note to the dish.
Alternative Seasonings: Instead of nutmeg, you can flavor the gnudi with grated citrus zest for a fresh and aromatic twist. Lemon zest is perfect for a summer version, adding a light and bright touch. Orange zest enhances the dish with a warm, slightly sweet fragrance, making it ideal for colder months.
Sweet Version: If you want to transform ricotta gnudi into a unique dessert, simply omit the Parmigiano Reggiano and replace it with a tablespoon of sugar in the dough. Once cooked, roll them in powdered sugar and serve them with a light vanilla or lemon-scented custard cream. This variation makes for an elegant and original dessert with a soft, melt-in-your-mouth texture.
Alternative Sauces: While the classic butter and sage sauce enhances the delicate flavor of ricotta gnudi, you can also try other delicious toppings:
- A light tomato sauce for a more traditional and slightly tangy taste.
- A creamy gorgonzola sauce for a bold, indulgent flavor. Simply melt gorgonzola in a little cream for a rich and velvety result.
Unlike classic Tuscan gnudi, which often contain eggs, this version is even lighter while still maintaining a soft and creamy consistency. This makes them a great option for those looking for a delicate yet satisfying dish.
Recipe Card
Soft Ricotta Gnudi Recipe (Tuscan-style Ricotta Dumplings)
Ingredients
For the Gnudi
- 300 g ricotta cheese - ~10 oz
- 70 g flour - ½ cup
- 80 g Parmigiano Reggiano - ¾ cup, grated
- nutmeg - a pinch, grated
- salt - to taste
- ground black pepper - to taste
For the Seasoning
- 90 g unsalted butter - ~¼ stick
- 6 sage leaves
- Parmigiano Reggiano - grated, to taste
Instructions
Making the Dough
- To prepare ricotta gnudi, start by draining the ricotta. Place it in a fine-mesh colander over a bowl and let any excess whey drain out. If the ricotta is already firm and dry, you can skip this step. However, if it’s too moist, press it lightly with a spoon or let it sit for about 15–30 minutes to remove extra liquid. This step is essential for achieving the right dough consistency.
- In a large mixing bowl, add the ricotta and about ¼ cup (50 g) of the flour (reserving the rest for later).
- Next, add Parmigiano Reggiano. Season with a pinch of salt, ground black pepper, and a touch of grated nutmeg. Mix everything together with a spoon or spatula until you get a smooth, soft dough.
Shaping the Ricotta Gnudi
- Lightly flour your hands and start shaping the gnudi. Take small portions of the dough and make them into balls about 1.5 to 2 inches (4–5 cm) in diameter. With these quantities, you should get 12 to 15 gnudi.
- Arrange the ricotta balls on a tray lined with parchment paper or a lightly floured surface. Then, place the tray in the refrigerator for about 1 hour. This resting time helps the gnudi firm up, making them easier to handle and preventing them from breaking apart while cooking.
- Once the gnudi have rested, sprinkle a clean surface (such as a pastry board or countertop) with the remaining flour. Roll each gnudo gently in the flour until it is evenly coated. This extra flour helps seal the outside and keeps them from sticking together when boiling.
Cooking the Ricotta Gnudi
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnudi into the water a few at a time, making sure not to overcrowd the pot. Let them cook for a few minutes, until they rise to the surface—this means they are done. Be gentle when stirring to avoid breaking them.
- While the ricotta gnudi are cooking, melt the butter in a small pan over low heat. Add the sage leaves and let them infuse the butter for a few minutes until fragrant. The sage should become slightly crispy but not burnt.
- Once the gnudi float to the surface, use a slotted spoon to carefully lift them out of the water and transfer them directly to serving plates.
- Drizzle the sage-infused butter over them and sprinkle generously with grated Parmigiano Reggiano. Serve immediately while hot and enjoy their soft, delicate texture!
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