If you have ever dreamed of indulging in a delicate, pillowy pasta dish that feels like a hug on a plate, this Italian Ricotta Gnudi in Cheese Sauce Recipe is exactly what you need. Gnudi are like the lighter cousins of gnocchi, made mostly from ricotta cheese and a touch of flour, creating an irresistibly soft texture that melts in your mouth. Bathed in a luscious, creamy cheese sauce combining mozzarella and Parmesan, this dish strikes the perfect balance between rich and fresh. Whether you’re a longtime lover of Italian cooking or eager to try something new and comforting, this recipe will quickly become a beloved staple in your kitchen.

Italian Ricotta Gnudi in Cheese Sauce Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients are the stars of this Italian Ricotta Gnudi in Cheese Sauce Recipe. Each element is carefully chosen to bring out the traditional flavors and delicate textures that make gnudi such a joy to eat.

Whole milk ricotta cheese: The creamy base that ensures your gnudi stay soft and luscious.
Grated Parmesan cheese: Adds a sharp, nutty depth that complements the ricotta beautifully.
Egg and egg yolk: Natural binders to help hold the gnudi together without weighing them down.
Freshly grated nutmeg: A subtle spice that elevates the flavor with warmth and complexity.
Salt and black pepper: Essential seasoning that balances the rich cheeses.
All-purpose flour: Just enough to create structure while keeping the gnudi tender, with extra for dusting to prevent sticking.
Unsalted butter: The foundation of the creamy, luscious cheese sauce.
Whole milk: Creates a smooth, velvety sauce base.
Shredded mozzarella cheese: Melts into the sauce for that deliciously gooey texture.
Garlic powder: Adds a gentle hint of savory flavor to the cheese sauce.
Fresh parsley or basil (optional): A bright, herbaceous garnish to finish the dish beautifully.

How to Make Italian Ricotta Gnudi in Cheese Sauce Recipe

Step 1: Prepare the Ricotta Mixture

Begin by draining your ricotta cheese to get rid of excess moisture. This step is key to preventing sticky gnudi that fall apart during cooking. Once the ricotta is well-drained, combine it with grated Parmesan, the egg and egg yolk, freshly grated nutmeg, salt, and pepper. Mix everything gently until the mixture feels smooth and creamy but not overworked. This will be your perfect base for light, fluffy gnudi.

Step 2: Form the Gnudi Dough

Carefully fold the flour into the ricotta mixture until just combined to form a soft dough. Remember, overmixing will make your gnudi tough, and that’s the last thing we want! Lightly flour your hands and work surface, then roll the dough into small 1-inch balls. Dust them with a bit more flour to keep them from sticking to each other. Lay them out on a parchment-lined tray, and keep them ready for cooking.

Step 3: Cook the Gnudi

Bring a large pot of salted water to a gentle boil. It’s important to have just a simmer rather than a rolling boil to keep the gnudi intact. Drop the gnudi into the water in batches and cook for 3 to 4 minutes, or until they float beautifully to the surface. This floating is your sign that they are perfectly cooked and delightfully tender.

Step 4: Make the Cheese Sauce

While your water heats, melt butter in a saucepan over medium heat. Whisk in the flour to create a roux and cook for a couple of minutes until it’s slightly golden and fragrant. Slowly pour in the milk while whisking continuously to avoid lumps. Stir until the sauce thickens just enough to coat the back of a spoon. Then, add shredded mozzarella, grated Parmesan, and garlic powder, mixing until the cheese fully melts and the sauce is silky smooth. Season with salt and pepper to taste and keep warm on low heat.

Step 5: Combine and Serve

Once the gnudi rise, use a slotted spoon to gently transfer them directly into the warm cheese sauce. Toss very delicately to coat each gnudi without breaking them. Your Italian Ricotta Gnudi in Cheese Sauce Recipe is now ready to be enjoyed, bursting with creamy, cheesy goodness in every bite.

How to Serve Italian Ricotta Gnudi in Cheese Sauce Recipe

Garnishes

Fresh herbs like chopped parsley or basil are a stunning way to add a pop of color and a lively herbal brightness that contrasts beautifully with the richness of the cheese sauce. A sprinkle of extra Parmesan for an added savory punch is also a lovely finishing touch.

Side Dishes

Since Italian Ricotta Gnudi in Cheese Sauce Recipe is quite rich, it pairs wonderfully with light, fresh sides. A crisp green salad dressed with lemon and olive oil or crunchy sautéed vegetables provide a wonderful contrast. Rustic crusty bread is a fantastic addition to mop up every last bit of that incredible cheese sauce.

Creative Ways to Present

For a dinner party, serve the gnudi in shallow bowls individually, topped with herb sprigs and a drizzle of high-quality extra virgin olive oil. Alternatively, layer them in a warm baking dish topped with a bit more mozzarella and lightly broil for a minute, creating a golden bubbly crust that’s simply irresistible.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, gently place them in an airtight container and refrigerate for up to two days. Because the gnudi are soft, handle them carefully to avoid breaking them apart.

Freezing

You can freeze uncooked gnudi before boiling by placing them in a single layer on a baking tray and freezing until firm. Once frozen, transfer to a zip-top bag for up to a month. Cook them directly from frozen, adding an extra minute or two to the cooking time to ensure they are heated through.

Reheating

Reheat leftover gnudi in gently warmed cheese sauce over low heat, stirring occasionally. Avoid microwaving as it can make the texture rubbery. Reheating gently on the stovetop keeps their tender texture intact and the sauce silky smooth.

FAQs

What is the difference between gnudi and gnocchi?

Gnudi are made primarily from ricotta cheese with a small amount of flour, making them lighter and softer. Gnocchi typically includes potatoes and flour, resulting in a denser, more doughy texture.

Can I use low-fat ricotta for this recipe?

For the best texture and richness, whole milk ricotta is recommended. Low-fat ricotta may result in less creamy gnudi and could affect the way they hold together.

How do I know when the gnudi are cooked?

They are ready when they float to the surface of the simmering water, usually within 3 to 4 minutes. Floating means they have cooked through and have a light, tender texture.

Can I make the cheese sauce in advance?

Yes, you can prepare the cheese sauce ahead of time and gently reheat it before serving. Stir well to restore its creaminess and add a splash of milk if it’s too thick.

Are there any variations to the cheese sauce?

Definitely! You can swap mozzarella for fontina or provolone for a richer, more intense cheese flavor. Adding fresh herbs or a pinch of red pepper flakes can also enhance the sauce’s complexity.

Final Thoughts

Making this Italian Ricotta Gnudi in Cheese Sauce Recipe is like opening the door to a cozy Italian kitchen filled with warmth, cheesy comfort, and joy. It’s a beautiful dish that’s surprisingly easy to master and will have everyone asking for seconds. Whether it’s a weeknight treat or a special occasion meal, I truly hope you embrace this recipe, share it around your table, and experience the simple delight of homemade gnudi like never before.