• Nav Social Menu

    • Facebook
    • Instagram
    • Twitter

Creative Cynchronicity

  • Home
  • CELEBRATE
    • Christmas
    • 4th of July
    • April Fool’s Day
    • Autumn
    • Back to School
    • Canada Day
    • Easter
    • Family Day
    • Father’s Day
    • Football Friday
  • COOK
    • Egg recipes
    • Chicken
    • Casseroles
    • Canning
    • Canadian recipes
    • Burgers
    • brown bag lunch
    • Breakfast ideas
    • Breads
    • 4th of July
    • Beef
    • Barbecue
  • CREATE
    • CB Chat
    • paper art
    • Fabric Art
    • duct tape
    • DIY Gifts
    • Craft Wars
  • TRAVEL
    • London and Beyond
  • WELLNESS
  • Cyn’s Month
  • CONTACT ME
You are here: Home / COOK / Quick and Easy Gnudi Recipe (Ricotta Gnocchi)

July 13, 2020 By Cyn Gagen 4 Comments

Quick and Easy Gnudi Recipe (Ricotta Gnocchi)

Filed Under: COOK, Meatless Meals, Pasta

  • Facebook
  • Twitter

This isn’t the typical potato gnocchi but it is a lighter version made with ricotta, known as gnudi. My quick and easy gnudi recipe is not only simple to make, it’s delicious.

You can make these ahead of time and they freeze quite well. Make them into little balls (super simple – the kids can help too!) or roll them out and cut them like traditional gnochhi if you prefer.

If you want the traditional gnocchi recipe, you can find mine here! Gnudi as well as traditional gnocchi can be served as a side dish or you can turn it into a main!

Simple Homemade Gnudi Recipe 

Be sure to scroll down for a printable recipe card.

Ingredients:

3/4 cup flour

1 egg (or 2 egg yolks)

1/2 cup grated Parmesan

1/2 tsp. salt

8 oz. ricotta cheese โ€“ I like to use creamy ricotta

Instructions: 

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 to make it easier to work with. Pinch off a piece and roll into balls about 3/4 inch in size or so. You may need to use some flour on your hands to keep the balls from sticking.

Some people prefer to make these in the same way that traditional gnocchi is made. In this case, roll each quarter of the dough into a snake. Cut those strips of dough into 1 inch long 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 itโ€™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. 

homemade ricotta gnudi with lemon juice, black pepper, melted butter, and Parmesan

Suggested toppings for the gnudi:

Of course you can top the gnudi with your favorite pasta sauce, but here are a couple options that I really like.

Try my Spinach Basil Pesto or my Cilantro Pine Nut Pesto. They’re both SO good on gnudi.

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

homemade ricotta gnudi with lemon juice, black pepper, melted butter, and Parmesan
Print

Simple Gnudi Recipe (Ricotta Gnocchi)

This isn't the typical potato gnocchi but it is a lighter version made with ricotta, known as gnudi. My quick and easy gnudi recipe is not only simple to make, it's delicious.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Refrigeration Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 254 kcal

Ingredients

  • 3/4 cup flour
  • 1 egg or 2 egg yolks
  • 1/2 cup grated Parmesan
  • 1/2 tsp. salt
  • 8 oz. ricotta cheese โ€“ I like to use creamy ricotta

Instructions

  1. 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.
  2. Put in the refrigerator for about 20 minutes. Separate the dough into quarters to make it easier to work with. Pinch off a piece and roll into balls about 3/4 inch in size or so. You may need to use some flour on your hands to keep the balls from sticking.
  3. Some people prefer to make these in the same way that traditional gnocchi is made. In this case, roll each quarter of the dough into a snake. Cut those strips of dough into 1 inch long pieces.
  4. 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!
  5. An alternative to boiling is to pan fry the gnudi. This gives them a golden outer “crust” with the soft interio

Recipe Notes

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 itโ€™s solid enough to place into freezer bags.

Nutrition Facts
Simple Gnudi Recipe (Ricotta Gnocchi)
Amount Per Serving
Calories 254 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 81mg27%
Sodium 494mg21%
Potassium 115mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 15g30%
Vitamin A 420IU8%
Calcium 266mg27%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Previous Post: « Spinach Basil Pesto Recipe
Next Post: DIY Macrame Rainbow Charm »

Reader Interactions

Comments

  1. Ani says

    May 9, 2019 at 10:11 am

    Hi. I love the recipe. I want to ask what kind of flour do you use? Normal one or semolina?

    Reply
    • Cyn Gagen says

      May 15, 2019 at 1:51 pm

      I just use regular all purpose flour. ๐Ÿ™‚

      Reply
  2. Mandy Schmitz says

    June 1, 2020 at 7:52 pm

    Can you make these a day ahead and refrigerate them or do they have to be cooked straight away?

    Reply
    • Cyn Gagen says

      June 7, 2020 at 2:49 pm

      I have made them and frozen them in freezer bags and it works quite well. I’ve never actually tried refrigerating them but my guess would be that if freezing works, popping them in the fridge a day ahead should be just fine too.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT CYN

Copyright © 2023 Creative Cynchronicity - All Rights Reserved · Privacy Policy · Networks