Ricotta Gnudi Recipe
are delicate, pillowy dumplings of ricotta cheese, four, egg york and salt, similar to their cousin gnocchi but made with ricotta cheese instead of cooked potato.
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Press the moisture out of the ricotta. See notes for detailed instructions.
In a large bowl, using a rubber scraper or wooden spoon, mix together the egg yolks and the drained ricotta cheese.
Sprinkle in the salt and the flour.
Using gentle folds, incorporate the flour and salt into the ricotta and egg mixture.
Do not overwork the dough. It will be sticky. Extra flour can be used as you roll out the gnudi.
Continue on to rolling or piping out the gnudi.
How to hand roll gnudi:
Gather the dough and with floured hands on a floured surface, gently roll the dough into a log about 12 inches in length.
Using a knife, divide the dough in half lengthwise and then slice each half in half again. You will now have 4 long ¼ logs.
Using a quick chopping motion, slice each log into spite sized pieces, about an inch in length.
Flour your hands and the pieces of dough again to roll them into little dumplings.
How to pipe out gnudi dumplings:
Fit a piping bag with a wide open, round tip or just the coupler in the bottom of the bag.
Dust a cookie sheet or surface with flour.
Pipe out 1 inch dollops of dough. For larger dumplings press harder and longer to make a golf ball sized dumpling.
Dust your hands with more flour and sprinkle the dollops with more flour.
Pick up each gnudi and form it gently in your hand. I found that shaking them in your hand as if you were shaking dice works well. Just be sure to do one at a time and flour your hand frequently.
Place on a well-floured cookie sheet until ready to boil.
How To Cook Gnudi
Bring a large pot of water to boil and salt the water.
Drop the gnudi in the water and wait for them to float to the top.
Simmer for 2 minutes and remove them from the pot with a slotted spoon.
Serve with the sauce of your choice.
Preparing the ricotta for making gnudi
Line a dinner plate with 3-4 layers of paper towels.
Spread the ricotta over the towels, add a second layer of 3-4 paper towels.
Place another dinner plate on the stack and something with weight to it, such as a jar of sauce, on top of the second plate.
Wait 30 minutes to up to overnight for the moisture to be pressed from the cheese.
Peel back the damp paper towels and use the pressed ricotta. I was able to get 4 ounces of whey out of the cheese in 30 minutes.
Gnudi making tips:
Be sure to drain the ricotta. The less moisture, the less sticky the dough will become.
Add parmesan cheese to the dough for an extra layer of flavor. I recommend ½ cup fresh grated to start.
The dough will double in size when you boil them. Consider this when rolling out or piping the dough.
Don't over work the dough. Gentle folding until the dough just comes together. You can always flour your hands and surface to keep the stick
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Ricotta Gnudi Recipe https://www.savoringthegood.com/gnudi/ April 17, 2020