Italian Ricotta Gnudi in Cheese Sauce

Soft, pillowy ricotta gnudi swaddled in a velvety cheese sauce—it’s the kind of dish that wraps you in comfort with every bite. Imagine tender dumplings, so light they almost float, cloaked in a creamy, savory sauce with just the right hint of nuttiness. The aroma is buttery and rich, the texture delicate and satisfying. This is a dish that feels indulgent yet effortless, elegant enough for guests but cozy enough for a quiet night in.

Behind the Recipe

The first time I tasted gnudi was in a tiny trattoria tucked away in Florence. I expected ravioli, but what arrived was a revelation—no pasta, just tender, cloud-like ricotta dumplings nestled in a decadent cheese sauce. I had to recreate it at home. After a few tries (and many happily fed friends), this version was born. It’s now my go-to comfort dish, and every time I make it, I’m transported back to that sun-dappled Tuscan afternoon.

Recipe Origin or Trivia

Gnudi, pronounced “nu-dee,” comes from Tuscany and translates to “naked” in Italian. They’re essentially ravioli without the pasta—hence, “naked” ravioli. Traditionally made with ricotta and spinach, these dumplings have become a symbol of rustic Italian cooking, often enjoyed in the spring when fresh greens are abundant. The cheese sauce is a modern, indulgent twist that brings warmth and richness to the table.

Why You’ll Love Italian Ricotta Gnudi in Cheese Sauce

Trust me, you’re going to love this. Here’s why it’s bound to become a staple in your kitchen:

Versatile: Enjoy them as a main course, appetizer, or side.
Budget-Friendly: Simple ingredients, big flavor payoff.
Quick and Easy: Minimal prep, maximum satisfaction.
Customizable: Add herbs or greens for your own twist.
Crowd-Pleasing: A guaranteed hit at gatherings.
Make-Ahead Friendly: Form gnudi in advance and cook when ready.
Great for Leftovers: Reheat beautifully the next day.

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Chef’s Pro Tips for Perfect Results

You’re just a few steps away from gnudi greatness. Keep these tips in mind for flawless results:

1. Drain Ricotta Well: Wet ricotta will make the dough too soft. Let it drain overnight for best texture.
2. Chill Before Cooking: A short rest in the fridge firms them up and helps them hold shape.
3. Test One First: Cook one gnudi first to check consistency—if it falls apart, add a bit more flour.
4. Use Gentle Hands: Treat gnudi delicately when shaping to keep them light and airy.
5. Simmer, Don’t Boil: A gentle simmer prevents them from breaking apart.

Kitchen Tools You’ll Need

Making gnudi is a breeze when you have the right tools at hand:

Mixing Bowls: For blending the ricotta mixture.
Fine Mesh Strainer or Cheesecloth: To drain excess liquid from ricotta.
Measuring Cups and Spoons: Precision is key.
Cookie Scoop or Spoon: For evenly portioned gnudi.
Large Pot: To cook the gnudi gently.
Skillet or Saucepan: For preparing the cheese sauce.
Slotted Spoon: For lifting gnudi without damage.

Ingredients in Italian Ricotta Gnudi in Cheese Sauce

Each ingredient plays a part in creating this comforting masterpiece. Here’s what you’ll need:

1. Whole Milk Ricotta Cheese: 1 1/2 cups — the star of the show, creamy and mild.
2. Parmesan Cheese (finely grated): 1/2 cup — adds salty, nutty depth.
3. Egg Yolk: 1 large — binds everything together without making it too dense.
4. All-Purpose Flour: 1/3 cup, plus more for dusting — provides just enough structure.
5. Nutmeg: 1/8 teaspoon — a whisper of warmth and spice.
6. Salt: 1/2 teaspoon — enhances flavor.
7. Black Pepper: 1/4 teaspoon — a hint of bite.
8. Butter: 2 tablespoons — for richness in the cheese sauce.
9. Garlic (minced): 2 cloves — infuses the sauce with aroma.
10. Heavy Cream: 3/4 cup — forms the luscious base of the sauce.
11. Fontina Cheese (shredded): 1/2 cup — melts beautifully, adding smoothness.
12. Mozzarella Cheese (shredded): 1/2 cup — gives the sauce a gooey finish.
13. Chopped Fresh Parsley: for garnish — a pop of color and freshness.

Ingredient Substitutions

If you’re missing something, here’s how to swap smartly:

Ricotta: Cottage cheese, well-drained.
Fontina Cheese: Gruyère or provolone.
Mozzarella: Monterey Jack.
Heavy Cream: Half-and-half, for a lighter option.
Flour: Gluten-free flour blend for a GF version.

Ingredient Spotlight

Ricotta Cheese: This creamy, slightly sweet cheese is the soul of gnudi. Its light texture creates a tender dumpling that melts in your mouth.

Fontina Cheese: Known for its buttery flavor and excellent meltability, Fontina gives the sauce a smooth, velvety richness that elevates the dish.

Instructions for Making Italian Ricotta Gnudi in Cheese Sauce

Let’s dive into the kitchen. Follow these simple steps and you’ll have a plate of Italian magic in no time:

1. Preheat Your Equipment:
   No oven needed, but get your large pot of salted water simmering gently.
2. Combine Ingredients:
   In a large bowl, mix ricotta, egg yolk, parmesan, flour, nutmeg, salt, and pepper until a soft dough forms.
3. Prepare Your Cooking Vessel:
   Lightly flour a baking sheet and line it with parchment paper. Use a spoon or scoop to portion the gnudi, gently rolling them into balls or ovals. Place them on the sheet and chill for 30 minutes.
4. Assemble the Dish:
   In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Pour in cream, simmer briefly, then stir in fontina and mozzarella until smooth and melted.
5. Cook to Perfection:
   Gently drop gnudi into simmering water. Cook 3–4 minutes, until they float to the top. Remove with a slotted spoon.
6. Finishing Touches:
   Add gnudi to the cheese sauce. Toss gently to coat, letting them warm through together.
7. Serve and Enjoy:
   Plate with a sprinkle of chopped parsley and a crack of black pepper. Serve immediately while warm and creamy.

Texture & Flavor Secrets

What makes this dish shine is the balance between pillowy softness and velvety richness. The gnudi are light, tender, and just a bit springy. Paired with the silky, molten cheese sauce, every bite is a dreamy contrast of texture and flavor. Nutmeg and garlic play subtle but essential roles, adding warmth and aroma without overpowering the delicate cheeses.

Cooking Tips & Tricks

A few more ways to make your cooking smooth:

• Let the ricotta drain overnight for best texture.
• Don’t overcrowd the pot when cooking gnudi.
• Keep sauce warm on low heat to avoid curdling.
• Use freshly grated cheese for smoothest melt.

What to Avoid

These common pitfalls can affect your final result:

• Overmixing the dough (makes gnudi dense).
• Skipping the chill step (gnudi may fall apart).
• Boiling too vigorously (they’ll break up).
• Using pre-shredded cheese (less creamy melt).

Nutrition Facts

Servings: 4
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

You can absolutely prep ahead. Form and chill the gnudi, then refrigerate for up to 24 hours before cooking. Store leftovers in an airtight container for 2–3 days. To reheat, gently warm in a skillet with a splash of cream. Avoid freezing—gnudi are delicate and may not hold up well.

How to Serve Italian Ricotta Gnudi in Cheese Sauce

Serve as a luxurious main course with a crisp green salad or roasted veggies. For a full Italian spread, pair with crusty bread and a citrusy sparkling drink. They’re also perfect as a starter to impress your guests.

Creative Leftover Transformations

Leftover gnudi? Try this:

• Sauté gently and serve with roasted tomatoes.
• Slice and layer into a veggie gratin.
• Add to soup for a creamy twist.

Additional Tips

• Use high-quality ricotta for the best flavor.
• Garnish with lemon zest or chili flakes for contrast.
• A drizzle of truffle oil makes it extra special.

Make It a Showstopper

Presentation matters! Use a shallow white bowl to make the colors pop. Finish with fresh herbs, a dusting of parmesan, and a swirl of olive oil for restaurant-level flair.

Variations to Try

• Spinach Gnudi: Mix finely chopped spinach into the dough.
• Truffle Cheese Sauce: Add truffle cheese or a hint of truffle oil.
• Tomato Cream Sauce: Stir in a spoonful of tomato paste for tang.
• Herbed Gnudi: Add fresh basil, thyme, or chives.
• Nutty Finish: Top with toasted pine nuts for crunch.

FAQ’s

Q1: Can I make the gnudi ahead of time?

Yes, form and refrigerate them up to a day in advance.

Q2: What’s the difference between gnudi and gnocchi?

Gnudi are ricotta-based and lighter, while gnocchi are typically made with potato.

Q3: Can I freeze gnudi?

Freezing is not recommended—they’re too delicate.

Q4: Is this dish vegetarian?

Yes, if your cheeses are vegetarian-friendly.

Q5: Can I use low-fat ricotta?

Full-fat is best for flavor and texture, but low-fat can work.

Q6: What if my gnudi falls apart?

Add a bit more flour to firm up the dough.

Q7: Can I bake gnudi instead?

They’re best boiled, but you can bake them briefly in sauce to reheat.

Q8: How do I make this gluten-free?

Use a gluten-free flour blend in the dough and for dusting.

Q9: Can I double the recipe?

Absolutely—just cook in batches to avoid crowding.

Q10: What wines pair well with this?

Try a light white like Pinot Grigio or a non-alcoholic sparkling cider.

Conclusion

There’s something magical about turning simple ingredients into something so comforting and elegant. These Italian Ricotta Gnudi in Cheese Sauce are a celebration of texture, flavor, and Italian soul. Give it a try—you might just find a new favorite to share (or keep all to yourself).

Watch How to Make Italian Ricotta Gnudi in Cheese Sauce