Simple Ricotta Gnudi
Traditional Florentine dumplings using just ricotta, flour, and seasoning—tender and comforting.
Serving Calculator
Total yield: 5 portions
Ingredients
- Fresh ricotta cheese (well-drained), 2 lb
- All-purpose flour, 1 lb
- Fine sea salt, to taste (~1 tsp per batch)
- White ground pepper, to taste (~1/2 tsp per batch)
Nutrition Facts (per serving)
Calories: 410 kcal •
Protein: 20 g •
Carbs: 32 g •
Fat: 22 g •
Sat Fat: 12 g •
Fiber: 1 g •
Sodium: 330 mg
Dietary: Vegetarian • Contains Dairy
Preparation
- Drain ricotta. Place ricotta in cheesecloth over a sieve and drain overnight to remove excess moisture.
- Make dough. In a bowl, gently mix drained ricotta with salt, white pepper, and sifted flour until a soft dough forms. Wrap and refrigerate 1 hour.
- Shape. Dust a work surface with flour. Divide dough, roll into long logs, flour well, and cut gnocchi-sized pieces. Lightly texture with a fork if desired.
- Cook. Bring a large pot of well-salted water to a boil. Shake off excess flour and cook gnudi in batches. When they float, cook 30–60 seconds more; transfer to an ice bath to stop cooking.
- Hold or serve. Drain and coat lightly with neutral oil. Refrigerate up to 3 days, then rewarm gently in sauce or butter and sage.
Wine Pairing
Zio Baffa Organic Sangiovese Toscana 2017 — bright cherry and red plum, Tuscan herbs.
