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Italian Ricotta Gnudi in Cheese Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 83 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Boiling, Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Italian Ricotta Gnudi in Cheese Sauce is a delicate and creamy dish featuring light ricotta dumplings gently boiled and coated in a rich, cheesy sauce. This traditional Italian recipe offers a perfect balance of soft textures and cheesy flavors, ideal as a comforting main course.

Ingredients

For the Gnudi

  • 1 ½ cups whole milk ricotta cheese (well-drained)
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 large egg yolk
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup all-purpose flour, plus more for dusting

For the Cheese Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Drain Ricotta: Place ricotta in a fine mesh sieve or cheesecloth-lined strainer and let drain for 1–2 hours to remove excess moisture, ensuring the gnudi dough will not be too wet.
  2. Make Gnudi Dough: In a large bowl, combine the drained ricotta, grated Parmesan, egg, egg yolk, nutmeg, salt, and pepper. Mix until smooth, then gently fold in the flour until a soft dough forms — avoid overmixing to keep the texture delicate.
  3. Shape Gnudi: Lightly flour your hands and work surface. Roll the dough into 1-inch balls, dust them lightly with flour, and arrange them on a parchment-lined tray to prevent sticking.
  4. Prepare Cheese Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour to create a roux and cook for 1–2 minutes until slightly golden. Gradually whisk in the milk until smooth. Cook the sauce until it thickens slightly, then stir in mozzarella, Parmesan, and garlic powder. Season with salt and pepper to taste, and keep the sauce warm over low heat.
  5. Cook Gnudi: Bring a large pot of salted water to a gentle boil. Carefully drop the gnudi into the simmering water in batches. Cook for 3–4 minutes or until the dumplings float to the surface, indicating they are done.
  6. Combine and Serve: Using a slotted spoon, transfer the cooked gnudi directly into the warm cheese sauce. Toss gently to coat the dumplings evenly. Serve immediately, garnished with fresh parsley or basil if desired for a touch of color and flavor.

Notes

  • Ensure the ricotta is well-drained to avoid sticky gnudi dough.
  • Do not overwork the dough to keep the gnudi light and tender.
  • Mozzarella can be substituted with fontina or provolone for a richer cheese flavor.
  • Serve with crusty bread or a fresh green salad for a complete meal.

Find it online: https://slsrecipes.com/italian-ricotta-gnudi-in-cheese-sauce-recipe/