If you’re looking for a plate of pure comfort, you’ve just found your new favorite: Italian Ricotta Gnudi in Cheese Sauce. These pillowy-soft dumplings are essentially the lighter, fluffier cousin to gnocchi, bathed in an ultra-creamy cheese sauce that clings to every bite. Every forkful is a blissful, cheesy embrace, making this dish perfect for impressing friends or simply treating yourself to a cozy homemade Italian meal.
Ingredients You’ll Need
Get ready for a list that’s as simple as it is essential—each ingredient truly has its time to shine in Italian Ricotta Gnudi in Cheese Sauce. From the rich dairy to the nutmeg’s subtle warmth, every item plays a role in building texture, flavor, and that irresistible golden creaminess.
- Whole milk ricotta cheese: Make sure it’s well-drained; this is the heart of the gnudi, giving them their signature tender texture.
- Parmesan cheese: Adds savory depth and a slight nuttiness both in the gnudi and the luscious sauce.
- Large egg: Helps bind the mixture so your gnudi hold together perfectly.
- Salt: Brings all the flavors together and brightens up the cheese.
- Black pepper: Adds a gentle heat that plays so well with all that creaminess.
- Nutmeg: Just a whisper of it elevates the flavor with a special warmth.
- All-purpose flour: Essential for binding and dusting, and it gives the dumplings just the right amount of bite.
- Unsalted butter: The base for the cheese sauce, providing richness.
- Whole milk: Warmed for the sauce to stay smooth, making everything wonderfully velvety.
- Mozzarella cheese: Melts beautifully to create a stretchy, creamy consistency in the sauce.
- Garlic powder: For an extra savory dimension that makes the cheese sauce shine.
- Fresh parsley: For garnish—a burst of green that looks as good as it tastes.
How to Make Italian Ricotta Gnudi in Cheese Sauce
Step 1: Mix the Ricotta Gnudi Dough
In a roomy mixing bowl, combine your well-drained ricotta, Parmesan, egg, salt, pepper, and a pinch of nutmeg. Stir everything together until smooth, then gradually add the flour. You want a soft—but not sticky—dough that comes together easily (don’t worry if it looks a bit rustic, that’s part of the charm!). The flour is your friend here: add it gently, just until the mixture can be handled.
Step 2: Shape the Gnudi
Lightly flour your hands and a tray, then start rolling the dough into small balls. They should be about the size of a walnut—perfect one-bite morsels. Arrange them in a single layer on the floured tray. If you have time, pop them in the fridge for about 30 minutes; this helps set their shape, making them easier to cook.
Step 3: Cook the Gnudi
Fill a large pot with salted water and bring it to a gentle boil (avoid a raging boil to keep your gnudi intact). Cook the gnudi in batches, dropping them carefully into the water. Once they float to the surface—about 3–4 minutes—they’re ready. Use a slotted spoon to transfer them to a plate, letting any excess water drip off.
Step 4: Make the Cheese Sauce
While your gnudi cook, start the cheese sauce. In a saucepan, melt the butter over medium heat and whisk in the flour. Cook this roux for a couple of minutes until it’s just golden (it should smell toasty, not burnt!). Gradually add the warm milk, whisking constantly to avoid lumps, and let it thicken for about 5 minutes. Stir in the mozzarella, more Parmesan, garlic powder, salt, and pepper—now you’ve got a silky, decadently cheesy sauce ready to welcome those irresistible gnudi.
Step 5: Combine and Serve
Add your cooked gnudi straight into the cheese sauce and gently toss until every dumpling is gloriously coated. Pile them onto plates or serve family-style in a large dish, topping each portion with freshly chopped parsley for color, fragrance, and flair. This is when the magic of Italian Ricotta Gnudi in Cheese Sauce truly comes alive.
How to Serve Italian Ricotta Gnudi in Cheese Sauce
Garnishes
Nothing makes Italian Ricotta Gnudi in Cheese Sauce look more inviting than a shower of fresh parsley or additional grated Parmesan. You can even add a little lemon zest or cracked pepper if you’re feeling fancy. These simple touches bring a burst of freshness and elevate the dish from comforting to dinner party-worthy.
Side Dishes
Since this recipe is decadent and filling, keep sides light and refreshing. A peppery arugula salad with a zingy vinaigrette is ideal, as is roasted asparagus or steamed green beans. Add a hunk of sourdough or focaccia to mop up any last drops of that cheesy sauce—you won’t want to waste a bit.
Creative Ways to Present
You can serve Italian Ricotta Gnudi in Cheese Sauce in individual ramekins for a bistro-style vibe, or spoon them onto a platter for a gorgeous family-style spread. Try topping with toasted pine nuts or a drizzle of infused olive oil for extra flair. Layering in wilted spinach to the cheese sauce or adding roasted cherry tomatoes instantly updates the dish for a bit of color and tang.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers of Italian Ricotta Gnudi in Cheese Sauce, place them in an airtight container and store in the refrigerator for up to three days. The sauce will thicken a bit, but the flavors get even richer as they meld together.
Freezing
You can freeze the uncooked gnudi on a floured tray until solid, then transfer them to a freezer bag for up to a month. When ready to cook, just drop them (still frozen) into gently boiling water—add an extra minute or so to the cook time. The cheese sauce, however, is best made fresh as the texture may change if frozen.
Reheating
Warm leftovers gently on the stovetop over low heat, adding a splash of milk to loosen the sauce if needed. Stir carefully so the gnudi don’t break apart. You can also microwave individual portions for about a minute, but cover loosely to retain moisture.
FAQs
Can I use low-fat ricotta for Italian Ricotta Gnudi in Cheese Sauce?
While you can use low-fat ricotta in a pinch, whole milk ricotta gives the gnudi the most luxurious texture. Just be sure whichever ricotta you use is well-drained so the dough isn’t too wet.
Why did my gnudi fall apart in the water?
This often means there wasn’t quite enough flour to bind the dough, or the ricotta was too wet. Be sure to add extra flour if your mixture feels sticky and always drain the ricotta thoroughly before mixing.
Can I make Italian Ricotta Gnudi in Cheese Sauce gluten-free?
Absolutely! Swap the all-purpose flour in the gnudi and sauce with a good-quality gluten-free flour blend. They’ll still cook up fluffy and delicious.
What’s the best way to drain ricotta?
Line a fine-mesh strainer with cheesecloth, add the ricotta, and set it in a bowl in the fridge for several hours or overnight. This step is worth the extra time for the best Italian Ricotta Gnudi in Cheese Sauce texture.
Can I add herbs or greens to the gnudi?
Definitely—chopped spinach or fresh basil mixed into the dough gives beautiful color and flavor. Just be sure to squeeze out any liquid from the greens first!
Final Thoughts
There’s just something extra special about gathering around the table for Italian Ricotta Gnudi in Cheese Sauce. With every bite, you get a taste of Italy’s rustic comfort and a healthy dose of homemade magic. Go on—give it a try and see just how easy it can be to create a restaurant-worthy Italian meal right in your own kitchen!
Print
Italian Ricotta Gnudi in Cheese Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy goodness of Italian Ricotta Gnudi in Cheese Sauce. These tender ricotta dumplings are bathed in a luscious cheese sauce that will make your taste buds sing with delight. A perfect dish for a cozy night in or a special gathering.
Ingredients
For the gnudi:
- 1 1/2 cups whole milk ricotta cheese (well-drained)
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 3/4 cup all-purpose flour (plus extra for dusting)
For the cheese sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Gnudi Preparation: In a large bowl, combine the ricotta, Parmesan, egg, salt, pepper, and nutmeg. Stir in the flour until a soft dough forms. Shape into small balls and cook in boiling water until they float. Drain and set aside.
- Cheese Sauce: Melt butter in a saucepan, whisk in flour, then slowly add warm milk. Stir in cheeses, garlic powder, salt, and pepper until creamy. Toss cooked gnudi in the sauce.
- Serve hot, garnished with fresh parsley.
Notes
- Ensure ricotta is well-drained for firmer gnudi.
- Chilling shaped gnudi helps them hold shape.
- Try adding spinach to the gnudi mix for color and flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5 g
- Sodium: 460 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 110 mg
