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Ricotta Gnudi with Sauce

These football shaped gnudi’s (pronounced nudie) are little pillows of goodness. This ricotta gnudi with sauce recipe makes a wonderful light dinner or lunch meal.

Difficulty: Beginner Preparation Time: 20min

Yields: 6 Servings Total Time: 40min


  • 2 Cups Whole Milk Ricotta, strained

  • 2 Large Egg

  • ½ Cup All Purpose Flour, plus more

  • ½ Cup Parmesan Cheese, Grated

  • Kosher Salt

  • Freshly Ground Pepper


In a medium mixing bowl add egg and egg yolk, beat to blend. Add a pinch of salt and freshly ground pepper, parmesan, and ricotta. Add flour and stir until just combined (add more flour if the dough is too wet).

Bring a large pot of salted water to boil. Using two spoons shape 2 Tbsp of the ricotta mixture into quenelles (football-shaped) onto a half sheet pan generously dusted with flour.

Add the gnudi in batches to the boiling water, stirring occasionally until cooked, 5-6 minutes. As the gnudi are cooking they will float to the surface, this does not mean that they are done and will need the full 5-6 minutes to cook completely through.

Place cooked gnudi on parchment paper lined half sheet and keep warm in 175F oven.

Divide among 6 bowls and sauce with marinara or brown butter.

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