Ricotta Gnudi (Ricotta Dumplings in Fresh Tomato Sauce)
Ricotta gnudi are a delicious meal for cheese lovers and vegetarians. Quick and simple cheese dumplings are great for a weeknight meal, and I bet you’ll have these on a regular dinner rotation in no time.
You need to make these ricotta gnudi, stat, because you won’t believe how easy and delicious they are!
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Living in Los Angeles, I occasionally see celebrities in their cars, at restaurants and just being normal human beings around town. I rarely watch TV, and don’t really swoon over too many celebrities. (However, I do admit I was a bit starstruck when Ernest Borgnine struck up a conversation with me at Joann Fabrics many years ago! 😎)
This recipe is slightly adapted from one by Silvia Colloca, an actress who is from Italy, and now lives in Australia, but I’m not going to talk to you about her celebrity status; I want to talk to you about her ricotta gnudi with fresh sugo!
Silvia posted a recipe for ricotta dumplings with fresh tomato sugo (gnudi al sugo) a few weeks ago, and after a few seconds of looking the photos of the dish, I was salivating! I knew I had to make them soon as they just looked fabulous! I can assure you, they didn’t disappoint!
My photos don’t even come close to her beautiful shots, but I can assure you, these ricotta dumplings were divine! (By the way, “sugo” in Italian means juice or sauce, but when used with pasta, etc., it’s interpreted as “tomato sauce”.)
Another type of tomato sauce using fresh tomatoes.
What are Ricotta Dumplings or Ricotta Gnudi?
As you may have guessed, ricotta dumplings or ricotta gnudi are a sort of hand-shaped cheese gnocchi. However, gnocchi, and even some ricotta gnocchi, have flour or potato in them, whereas these do not. This makes them perfect for gluten free diets.
Another ricotta recipe you may enjoy, Fettuccine with mushrooms and ricotta.
The dish was so simple to make, but I will advise you to plan ahead for this dish. The gnudi should be refrigerated for at least 2 hours before simmering in the sugo.
The sauce is the same quick sugo that I often make, so that was fast and easy. Once the sugo is simmering away, the pre-shaped ricotta dumplings are dropped into the pan. They only need to cook for a short time and are ready to serve!
Know that the ricotta gnudi are quite delicate. However, as you can see, they are not so delicate that they cannot be served intact, just be gentle. I put a lot less parsley in my dumplings as I have a certain family member who would have complained about an excess of green.
Love ricotta? Check out my collection of ricotta recipes!
Regardless, I would advise adding more parsley than I did–and don’t forget the fresh, crusty bread to mop up your plate afterwards!
Ricotta Gnudi al Sugo Fresco
(Ricotta Dumplings with Fresh Tomato Sauce)
slightly adapted from Silvia’s Cucina’s recipe serves 4
FULL PRINTABLE RECIPE BELOW
Ingredients
- ricotta
- egg
- salt
- black pepper
- fresh breadcrumbs
- Parmigiano Reggiano
- fresh parsley
- semolina or corn meal
- homemade tomato sauce
Special equipment: sautè pan with lid
Directions
Mix all the ingredients in a large bowl, except for the semolina/corn meal. If too wet, add some breadcrumbs; too dry, add milk.
Cover and refrigerate for a minimum of 2 hours to overnight.
Using wet hands, shape the gnudi into small balls and flatten a little. Place on a tray or countertop sprinkled with a little semolina or corn meal.
Heat the tomato sauce in a sauté pan. When the sauce comes to a simmer, gently place the gnudi in the sauce. Cover and cook for about 5-6 minutes.
Gently turn them with a wooden spoon, cover and allow to cook another 2 to 3 minutes. Remove from heat and serve with crusty bread.
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Ricotta Gnudi al Sugo (Ricotta Dumplings with Fresh Tomato Sauce)
Ingredients
- 2 ½ cups full-cream ricotta
- 1 egg
- ½ tsp Kosher salt (or sea salt)
- ¼ tsp black pepper (freshly ground)
- ⅔ cup fresh breadcrumbs (use gluten-free breadcrumbs if desired)
- ½ cup Parmigiano Reggiano DOP cheese (freshly grated)
- 1 tsp parsley (chopped, fresh)
- ¼ cup corn meal (or semolina)
- 1 recipe homemade tomato sauce (fresh, to serve)
Instructions
- Mix all the ingredients in a large bowl, except for the corn meal. If too wet, add some breadcrumbs; too dry, add milk.
- Cover and refrigerate for a minimum of 2 hours to overnight.
- Using wet hands, shape the gnudi into small balls. Place on a tray or countertop sprinkled with a little corn meal or semolina.
- Heat the tomato sauce in a sauté pan. When the sauce comes to a simmer, gently place the gnudi in the sauce. Cover and cook for about 5-6 minutes.
- Gently turn them with a wooden spoon, cover and allow to cook another 2 to 3 minutes. Remove from heat and serve with crusty bread.
Notes
- Remember to plan ahead for this dish as the gnudi should be refrigerated before cooking.
Nutrition
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Can you freeze the gnudis?
Hi Jean, I haven’t done so, but I would guess that freezing them IN the sauce would be fine. Not sure about without the sauce. Tell you what, I have a big tub of ricotta in the fridge–I’ll test it for you. Will update soon!
These are amazing! So easy to make, and it’s just wonderful.
I love them!
Looks really yummy. Too bad I just used up the ricotta in the fridge. Guess I’ll have to go out and buy some more now…
Somehow I don’t think that will be a problem for you, Frank! ;) I’m surprised you haven’t made these before. They are very good, as you can imagine!
these look amazing, and I can definitely see ricotta dumplings in my near future
I hope so, they are fabulous!!