Gnudi literally translates to naked in Tuscan dialect. Ricotta gnudi is essentially a “naked” ravioli coated in a light layer of semolina flour.
This dish is similar to gnocchi, but instead of using potato, creamy ricotta is the main filling for these pillowy dumpling like balls.
It can also be mixed with spinach to create a more substantial filling that is easier to work with.
Although this recipe does not require many ingredients, gnudi is a delicate dish that takes time and patience to prepare due to the soft texture of the ricotta filling.
These can be served alongside a burnt sage butter with mixed vegetables like peas and asparagus or with a tomato based sauce as well. This all gets topped with freshly grated pecorino.
If you’d like to make this recipe for yourself, follow the steps below!
- Using a cheese cloth, squeeze out any excess moisture from the ricotta and transfer to a medium sized bowl.
- To the bowl, add in freshly grated pecorino, black pepper, grated nutmeg (if using) and mix thoroughly.
- Next, scoop about one tablespoon of the mixture and roll into a ball. Coat nicely in semolina and repeat with the remaining mixture.
- The best way to prepare these, is to let them refrigerate overnight so that the semolina creates a nice coating on around the ricotta and it is easier to prepare as the ricotta can be quite delicate.
- When you are ready to cook these, add about 1-2 tablespoons of butter to a pan and let it melt. Add a few sage leaves and let cook down.
- Now, add the gnudi and allow to brown on each side, whilst coating in the sage butter.
- Grate some extra pecorino on top, serve and enjoy!
- 15oz whole milk ricotta
- 4oz grated pecorino
- 1/2 cup semolina flour
- 2 tbsp unsalted butter
- Sage leaves
- Black pepper, to taste
- Grated nutmeg, optional