This isn’t the typical potato gnocchi but it is a lighter version made with ricotta, known as gnudi.
Simple Homemade Gnudi Recipe
3/4 cup flour
1/2 cup grated Parmesan
1/2 tsp. salt
16 oz. ricotta cheese – I like to use creamy ricotta
Mix all of the ingredients together. The dough should be slightly sticky but you need to be able to handle it. Add more flour about a tablespoon at a time if the dough is too sticky to handle.
Put in the refrigerator for about 20 minutes. Separate the dough into quarters and roll each quarter out into a snake of dough that’s about 3/4 inch thick. Using a good sharp knife (I prefer a dough scraper), cut these snakes into 1 inch pieces.
Pro Tip: you can freeze some of the gnudi for future use. I like to lay it on a tray or some other flat surface and freeze it until it’s solid enough to place into freezer bags.
To cook it, bring water with a touch of salt in it to a boil and add the gnudi. The gnudi should begin to float on the surface of the water. When they do, continue to cook for 2-3 minutes and they should be done!
An alternative to boiling is to pan fry the gnudi. This gives them a golden outer “crust” with the soft interior.
Suggested sauce for the gnudi: Spinach Pesto
Of course you can top the gnudi with your favorite pasta sauce, but here’s an option that I really like.
In a blender, process 1 cup spinach leaves (I prefer baby spinach for this) until chopped up and then pulse in: 1/2 cup grated Parmesan, 1/4 tsp. salt, 3 cloves of minced garlic, and 3 tsp. basil. Blend in 1/4 cup olive oil until smooth and creamy. This can be frozen or it will keep in the fridge for about a week.
Other favorite options – melted butter, lemon juice, black pepper, and Parmesan; brown butter and fresh sage leaves; olive oil, black pepper, and fresh basil leaves