If you love the comforting flavors of Italian cuisine and want to try something a bit different yet utterly delightful, the Italian Ricotta Gnudi in Cheese Sauce Recipe is an absolute must. These delicate, pillowy dumplings made from ricotta and spinach are lighter than traditional gnocchi, inviting you into a melt-in-your-mouth experience. Paired with a rich, buttery Parmesan cheese sauce, this dish strikes the perfect balance between creamy, savory, and fresh. It’s a wonderful treat that feels special yet comes together quickly—perfect for impressing family and friends without spending hours in the kitchen.
Ingredients You’ll Need
Keeping the ingredients simple is key to letting the natural flavors shine in this Italian Ricotta Gnudi in Cheese Sauce Recipe. Each element plays an essential role, from the creamy richness of the ricotta to the fresh green punch of spinach, creating a harmonious blend. The cheese and butter in the sauce tie everything together with luscious depth.
- 1 cup ricotta cheese: The base of the gnudi, providing soft, creamy texture that defines these dumplings.
- 1 cup cooked spinach, squeezed dry and chopped: Adds vibrant color, nutrients, and a fresh, earthy flavor.
- 1/2 cup grated Parmesan cheese: Brings savory umami notes both inside the gnudi and in the sauce.
- 1 egg: Acts as a gentle binder to hold the dough together without weighing it down.
- 1/3 cup all-purpose flour (plus more for dusting): Essential for structure—just enough to keep the gnudi delicate yet stable.
- Salt and pepper, to taste: To enhance and balance the flavors.
- 4 tbsp butter: Creates a rich, silky base for the cheese sauce.
- 1/2 cup grated Parmesan (for sauce): Melted into the butter for that irresistible cheesy sauce.
- Chopped parsley: Fresh garnish that adds brightness and a pop of green.
How to Make Italian Ricotta Gnudi in Cheese Sauce Recipe
Step 1: Prepare the Ricotta Dough
Start by combining the ricotta, cooked spinach, grated Parmesan, egg, flour, salt, and pepper in a bowl. Mix gently until you have a soft, cohesive dough. The dough should be tender and just firm enough to shape. This gentle folding preserves the lightness that makes gnudi so distinctive and enjoyable.
Step 2: Shape the Gnudi
Using your hands or a small ice cream scoop, form the dough into small dumplings around 1 inch in size. Dust them lightly with flour to prevent sticking. This part is key—keeping them small and delicate ensures a tender bite after cooking.
Step 3: Cook the Gnudi
Bring a pot of salted water to a gentle simmer. Carefully drop the gnudi into the water and cook for 3 to 4 minutes, or until they float to the top. That floating is your sign that they are perfectly cooked through and ready for the next step.
Step 4: Prepare the Cheese Sauce
While the gnudi cook, melt butter in a pan over medium heat. Once melted, whisk in the grated Parmesan until smooth and creamy. This simple sauce enhances the ricotta dumplings with a luscious cheesy coating that is utterly irresistible.
Step 5: Combine and Serve
Use a slotted spoon to gently transfer the cooked gnudi into the cheese sauce. Toss carefully to coat each dumpling with that buttery, cheesy goodness. This final step ensures every bite is rich and flavorful, making the dish truly memorable.
How to Serve Italian Ricotta Gnudi in Cheese Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley brightens the plate and adds a lovely herbal note that cuts through the richness. For extra indulgence, add a little grated Parmesan on top just before serving for an added cheesy kick.
Side Dishes
Serve these gnudi with a crisp green salad dressed in lemon vinaigrette to balance the richness with freshness. Garlic roasted vegetables also complement this dish beautifully, adding texture and earthiness without overpowering the delicate dumplings.
Creative Ways to Present
For a fun twist, try plating your Italian Ricotta Gnudi in Cheese Sauce Recipe in individual shallow bowls for an elegant, restaurant-style experience. Alternatively, serve the gnudi on a wooden board with small dipping bowls of extra Parmesan and herbs for a casual, inviting family-style meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover gnudi in an airtight container in the refrigerator. They will keep well for up to two days but are best enjoyed fresh. When storing, keep the cheese sauce separate to avoid the gnudi soaking it up and becoming too soft.
Freezing
You can freeze uncooked gnudi by placing them on a baking sheet lined with parchment paper and freezing until firm. Then transfer to a freezer-safe bag for up to one month. When ready to cook, add them directly to simmering water without thawing for best texture.
Reheating
Reheat cooked gnudi gently in a skillet over low heat, adding a splash of water or extra cheese sauce to keep them moist. Avoid microwaving as it may make them rubbery. The key is warming them slowly and carefully to preserve their delicate texture.
FAQs
What is the difference between gnudi and gnocchi?
Gnudi are essentially “naked” ravioli filling made mostly from ricotta, without the pasta dough casing that gnocchi typically have. This makes gnudi lighter and more delicate, with a tender, creamy texture that melts in your mouth.
Can I substitute spinach with other greens?
Absolutely! Kale, Swiss chard, or even finely chopped broccoli rabe work well in this recipe. Just be sure to cook and squeeze out any excess water to maintain the right dough consistency.
Is it possible to make this recipe gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free flour blend or almond flour. Keep in mind that the texture might be slightly different, but the flavor will still be delicious.
How do I know when the gnudi are cooked?
The best indicator is when the gnudi float to the surface of the simmering water. This usually takes 3 to 4 minutes and means they are tender and cooked through.
Can I prepare the gnudi dough in advance?
Yes, you can prepare the dough a day ahead and keep it refrigerated, tightly wrapped in plastic. Let it come to room temperature before shaping and cooking for easier handling.
Final Thoughts
There is something wonderfully satisfying about preparing and savoring the Italian Ricotta Gnudi in Cheese Sauce Recipe. It captures the essence of home-cooked Italian comfort with elegance and simplicity. Once you try these tender, cheesy dumplings coated in that velvety Parmesan sauce, it’s hard not to fall in love. Give this recipe a go and watch how quickly it becomes a beloved favorite in your kitchen!
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Italian Ricotta Gnudi in Cheese Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Italian Ricotta Gnudi in Cheese Sauce recipe features delicate, fluffy ricotta and spinach dumplings cooked to perfection and tossed in a rich, buttery Parmesan sauce. Light and comforting, this dish is a delightful alternative to traditional gnocchi, highlighting the creamy texture of ricotta paired with fresh spinach and savory Parmesan, making it perfect for a satisfying yet elegant meal.
Ingredients
Gnudi
- 1 cup ricotta cheese
- 1 cup cooked spinach, squeezed dry and chopped
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/3 cup all-purpose flour (plus more for dusting)
- Salt and pepper, to taste
Cheese Sauce
- 4 tbsp butter
- 1/2 cup grated Parmesan cheese
- Chopped parsley, for garnish
Instructions
- Prepare the dough: In a mixing bowl, combine the ricotta cheese, drained and chopped spinach, grated Parmesan, egg, flour, salt, and pepper. Mix gently to form a soft, cohesive dough without overworking it to keep the gnudi light.
- Shape the gnudi: Using a spoon or your hands, scoop or roll the dough into small dumplings about 1 inch in size. Lightly dust each dumpling with flour to prevent sticking.
- Cook the gnudi: Bring a large pot of salted water to a gentle simmer. Carefully drop the gnudi into the simmering water. Cook them for 3 to 4 minutes, or until they float to the surface, indicating they are cooked through.
- Make the cheese sauce: While the gnudi cook, melt the butter in a pan over medium heat. Once melted, whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
- Toss gnudi in sauce: Use a slotted spoon to transfer the cooked gnudi into the warm cheese sauce. Toss gently to coat each dumpling thoroughly without breaking them.
- Serve: Plate the gnudi while hot, garnished with chopped parsley and additional Parmesan cheese if desired, for a flavorful finishing touch.
Notes
- Be careful not to overmix the dough to keep the gnudi light and tender.
- Ensure the spinach is well drained to avoid excess moisture in the dough.
- Use freshly grated Parmesan for best flavor and melting quality.
- Handle gnudi gently throughout to avoid breaking them.
- Serve immediately after tossing in sauce to maintain softness and warmth.
