Ricotta Gnudi Recipes

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GNUDI (RICOTTA GNOCCHI)



Gnudi (Ricotta Gnocchi) image

I've made potato-basil gnocchi before and successfully frozen it but thought I'd try the gnocchi less travelled... gnudi. Gnudi are ricotta-based gnocchi, and are usually made with spinach. However, I forgot to buy spinach and thought I'd use up some of my bumper crop of basil. These are delicate, delicious, and surprisingly easy. The recipe is very forgiving. The basil is intense and wonderful with these little cheese dumplings. I used a mix of both Genovese and Amethyst basil and the results were purple and green! Serve with butter, pesto, or chopped fresh tomatoes, capers and olives as either a main course or a side dish

Provided by Callinectes Sapidus

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 pound fresh basil, stems removed
1 cup ricotta cheese
¾ cup all-purpose flour, divided
½ cup freshly grated Parmigiano-Reggiano
2 egg yolks, lightly beaten
¼ teaspoon freshly grated nutmeg
2 teaspoons freshly ground white pepper
2 teaspoons sea salt, or more to taste
½ lemon, juiced

Steps:

  • Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
  • Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
  • Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
  • Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 22.5 g, Cholesterol 111.2 mg, Fat 6.1 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 1042 mg, Sugar 0.6 g

RICOTTA GNUDI WITH BROWNED BUTTER



Ricotta Gnudi with Browned Butter image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

10 ounces ricotta cheese, drained through cheesecloth overnight in the refrigerator
1/4 cup grated Parmigiano-Reggiano, plus extra for finishing
1/8 teaspoon ground nutmeg
10 turns freshly ground black pepper
1 large egg yolk
Kosher salt
1/2 to 3/4 cup all-purpose flour, plus more for dusting
1/2 cup neutral oil, such as canola
1 tablespoon capers, drained and dried
1 sprig fresh sage plus 4 leaves
5 tablespoons unsalted butter
1 lemon, cut into wedges

Steps:

  • Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed.
  • Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour.
  • Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside.
  • Bring a large pot of salted water to a low boil.
  • Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning.
  • Once the water is at a low boil, add the gnudi and cook until they float, 2 to 3 minutes. Using a slotted spoon, remove the gnudi directly into the browned butter. Stir to coat.
  • Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.

RICOTTA GNUDI



Ricotta Gnudi image

I've only ever had gnudi with 00 flour, but this recipe incorporates semolina for a toothy bite. These pillowy gnudi will accommodate a variety of toppings for example marinara, pesto, or brown butter-sage sauce.

Provided by thedailygourmet

Categories     Homemade Pasta

Time 25m

Yield 6

Number Of Ingredients 12

16 ounces ricotta cheese
½ cup freshly grated Parmigiano-Reggiano cheese
1 large egg, beaten
1 teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon freshly grated nutmeg
¾ cup Italian-style tipo 00 flour
½ cup semolina flour
1 tablespoon flour for dusting
1 (16 ounce) jar marinara sauce
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
2 tablespoons fresh basil, cut into ribbons

Steps:

  • Bring a large pot of salted water to a gentle boil.
  • Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
  • Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
  • Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
  • Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
  • Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
  • Drain gnudi and transfer to bowls.
  • Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
  • Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 37.5 g, Cholesterol 64.7 mg, Fat 12.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 890.1 mg

SPINACH AND RICOTTA GNUDI



Spinach and Ricotta Gnudi image

Provided by Scott Conant

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18

1 pound cow's milk ricotta, drained in a strainer for at least 2 hours
1/4 cup spinach, sauteed and finely chopped
1/2 cup grated Parmesan, plus more for serving
4 tablespoons all-purpose flour
3 tablespoons panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch grated nutmeg
2 egg yolks
Olive oil, for coating
4 tablespoons melted butter, for re-heating
Olive oil
3 shallots, julienned
3 ounces fresh porcini mushrooms, sliced
1 ounce dried porcini mushrooms, hydrated, then squeezed dry, liquid reserved
1 ounce brown beech mushrooms, sliced
1/2 teaspoon salt
Pinch chili flakes

Steps:

  • For the gnudi: Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again.
  • Portion all of the gnudi and roll into balls. Cook in boiling water until they float, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve.
  • For the porcini puree: To caramelize the shallots, heat a large saute pan over high heat, add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes. Saute the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes. Pour the liquid from the hydrated porcini mushrooms into the pan. Allow to cook for about 15 minutes.
  • Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Reserve until ready to serve.
  • To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese.

RICOTTA GNUDI



Ricotta Gnudi image

Haven't tried these ricotta cheese dumplings yet, but I'm positive I'll like them! Serve with any sauce you'd use for pasta.

Provided by KathyP53

Categories     Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb fresh ricotta cheese
1 large egg
1/3 cup finely grated pecorino romano cheese, plus additional
pecorino romano cheese, for serving
1/2 teaspoon salt
1 pinch white pepper
3/4 cup all-purpose flour, plus additional
all-purpose flour, for coating

Steps:

  • Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
  • Beat egg, 1/3 cup Pecarino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour.
  • Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet.
  • Cook gnudi in large pot of boiling, salted water until very tender, about 8 minutes.

Nutrition Facts : Calories 201.2, Fat 10.8, SaturatedFat 6.6, Cholesterol 73.9, Sodium 269.5, Carbohydrate 14.3, Fiber 0.4, Sugar 0.3, Protein 11.2

RICOTTA GNUDI WITH POMODORO SAUCE



Ricotta Gnudi with Pomodoro Sauce image

Provided by Sara Jenkins

Categories     Pasta     Kid-Friendly     Dinner     Parmesan     Ricotta     Boil     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoons freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoons kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups Quick Pomodoro Sauce

Steps:

  • Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
  • Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
  • Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
  • Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.

RICOTTA GNUDI WITH SAGE BUTTER



Ricotta gnudi with sage butter image

These light Italian dumplings, made from fine semolina, ricotta and nutmeg, make an elegant dinner party starter

Provided by Good Food team

Categories     Pasta, Starter, Supper

Time 20m

Yield Serves 4 as a starter

Number Of Ingredients 9

350g good-quality ricotta (we used Galbani)
25g parmesan (or vegetarian alternative), finely grated, plus extra to serve
1 egg yolk
grated nutmeg
225g fine semolina or semolina flour
50g butter
16 small sage leaves
1 heaped tbsp pine nuts , toasted
rocket & red onion salad , with balsamic dressing, to serve

Steps:

  • Line a sieve with a piece of muslin or a new J-cloth and place over a bowl. Tip the ricotta into the cloth, gently gather up the ends and secure with an elastic band. Leave the ricotta to drain for 4 hrs.
  • Transfer the drained ricotta to a clean bowl. Beat in the hard cheese, egg yolk, a good grating of nutmeg, then season well. Tip the semolina into a baking dish or large plastic container. Wet your hands, dip them in the semolina and, working quickly, scoop 1 heaped tsp of the ricotta mix into your hands and gently roll into a ball (don't worry if it's not perfect). Place the ball in the semolina dish and roll around so that it is totally covered. Pick it up and roll between the palms of your hands to create a smooth ball, then pop back into the semolina. Continue with the rest of the mixture. You should make about 24 balls. Once all the balls are formed and are sitting in the semolina, cover loosely with baking parchment (not cling film), put the dish in the fridge and leave to chill for at least 12 hrs, although 24 hrs is better - this is so the balls of ricotta form a skin around the outside.
  • When ready to serve, bring a large pan of salted water to the boil. Turn down to a simmer and lower in half the gnudi. Cook gently for 2-3 mins - they're ready when they float to the top - then scoop out with a slotted spoon and transfer to a sieve. Repeat with the remaining gnudi. Slowly melt the butter in a small frying pan. Add the sage leaves, making sure they don't overlap, and let them sizzle until crisp. Transfer to a plate lined with kitchen paper. If the butter has turned a nutty brown, remove from the heat; if not, continue to bubble until lightly browned. Divide the gnudi between warmed plates, drizzle over the browned butter, top with the sage and pine nuts, and serve with grated cheese, black pepper and a rocket & red onion salad.

Nutrition Facts : Calories 501 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium

RICOTTA GNUDI IN PARMESAN BROTH



Ricotta Gnudi in Parmesan Broth image

Gnudi translates literally as "nude," a reference to the fact that these little dumplings are basically "naked" raviolis-the fillings without their pasta wrappers. Served in a savory broth, this is a comforting winter meal.

Yield 4 to 6 servings

Number Of Ingredients 13

6 cups low-sodium chicken broth
1 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
2 1/2 cups whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 egg
1 egg white
2 ounces prosciutto, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons all-purpose flour, plus 1 cup for dredging

Steps:

  • Bring the chicken broth to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and simmer until the broth has reduced to 4 cups, about 20 minutes.
  • Meanwhile, make the gnudi. Bring a large pot of salted water to a simmer over high heat. In a large bowl, combine the ricotta, Parmesan, egg, egg white, prosciutto, parsley, nutmeg, salt, and pepper and mix thoroughly. When the water is simmering and ready, stir the flour into the ricotta mixture. (It is important not to add the flour too soon; otherwise they will become dense and gummy, not light.) Shape the gnudi using two large soup spoons: scoop up a large spoonful of ricotta mixture into one spoon, then scoop the mixture onto the other spoon and back again, forming a three-sided oval. Drop the gnudi into the dredging flour. Form another 8 or 9 gnudi at a time, dredge in flour on all sides, and tap off the excess.
  • Slide the formed gnudi into the simmering water, being careful not to overcrowd the pot. Remove the gnudi using a slotted spoon after they have floated to the top and have cooked for about 4 minutes total. While the gnudi cook, create another batch of gnudi and dredge them in flour. Continue cooking and forming gnudi, transferring the cooked gnudi to a platter in a single layer, until you have used all the ricotta mixture.
  • Divide the gnudi among the serving bowls. Pour the reduced broth over the gnudi. Sprinkle with a pinch of the pepper and a spoonful of grated Parmesan and serve.

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Directions. Step 1. In a large bowl, combine the ricotta, the 1/4 cup of Parmigiano, the egg, butter and nutmeg. Sprinkle 1 cup of the flour over the ricotta mixture and fold it in. Dust the dough ...
From foodandwine.com


THE EASIEST WAY TO MAKE APRIL BLOOMFIELD'S RICOTTA GNUDI AT HOME …
2019-02-05 Step 6: Make Sage Brown Butter. The saucing is entirely up to you. Even a good red sauce would be great with these, but I’m partial to the way April does it at the Spotted Pig. The duo of butter sauces really brings out the sweet, fresh dairy flavor of the gnudi. Start by gently browning butter in a skillet.
From seriouseats.com


RICOTTA GNUDI RECIPE WITH SWISS CHARD AND GIROLLES
Finely chop the leaves and cut the stalks into 5cm batons. Set aside. 4. Beat the ricotta until smooth and fold in the chard. Add the beaten eggs, Parmesan, pecorino, nutmeg, a pinch of salt and pepper then fold in the 00 flour. Shape into 30g balls and place on a tray dusted with the semolina. 250g of ricotta. 2 eggs.
From greatbritishchefs.com


LIGHT AND TENDER GNUDI | COOK'S ILLUSTRATED
2020-12-01 Method: Line rimmed baking sheet with double layer of paper towels. Spread ricotta in even layer over towels and set aside for 10 minutes. Grasp paper towels and fold ricotta in half; peel back towels. Rotate sheet 90 degrees and repeat folding and peeling 2 more times to consolidate ricotta into smaller mass.
From cooksillustrated.com


RICOTTA GNUDI WITH PEAS, ASPARAGUS AND PARMESAN RECIPE
2017-04-20 For the gnudi: 1. In a stand mixer fitted with the paddle attachment, mix the ricotta cheese and egg yolks at medium speed until incorporated. 2. With the machine on, add the flour, panko, kosher ...
From today.com


RICOTTA AND PARMESAN GNUDI | FOOD & WINE
Step 1. Stir together ricotta cheese, Parmigiano-Reggiano, chopped herbs, eggs, egg yolk, 1 1/4 teaspoons kosher salt, and nutmeg in a large bowl until well combined. Stir in all-purpose flour ...
From foodandwine.com


RICOTTA GNUDI WITH SAUSAGE AND PORCINI RAGU RECIPE - TODAY
2017-04-20 1 pound "dry" ricotta, preferably sheep's milk, drained if very wet. 2 large egg yolks. 1 ounce Parmigiano Reggiano, finely grated. 1/4 cup "00" flour. 3 tablespoons panko breadcrumbs. 1 teaspoon ...
From today.com


RICOTTA GNUDI AL LIMONE WITH SPRING VEGETABLES - GORDON …
Make the gnudi: Drain the ricotta using a cheesecloth or a clean, lint-free kitchen towel. Carefully wring out excess moisture, or let sit for an hour or so with a small pan on top for weight. You should be left with 14 ounces of ricotta left. Place drained ricotta in a large bowl and stir in the eggs, Parmesan, lemon zest, salt and pepper.
From gordonramsay.com


SPINACH AND RICOTTA GNUDI RECIPE | MAMABLIP
Once water is boiling, add shaped Gnudi, and allow to cook until the Gnudi are not floating and are cooked through. Cooking time should be approximately 3 minutes. While Gnudi are cooking, melt butter in small sauce pan, set aside. Wash and dry lemon, grate rind finely, set aside.
From mamablip.com


SPINACH AND RICOTTA GNUDI - LA CUCINA ITALIANA
2021-11-22 Chop or cut with a knife and then place. the spinach in a bowl. Add ricotta cheese, Parmigiano Reggiano, two eggs, flour, salt, pepper, and some grated nutmeg. Bring another large pot of salted water to a boil and add salt. In the meantime, mix the spinach and ricotta filling, and use a spoon to shape the mixture into balls.
From lacucinaitaliana.com


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