Gnudi Ricotta Gnocchi Recipes

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RICOTTA GNUDI RECIPE



Ricotta Gnudi Recipe image

Gnudi 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.

Provided by Sarah Mock

Categories     Easy Recipes

Time 53m

Number Of Ingredients 4

16 ounces ricotta cheese
3 egg yolks
2/3 cups cake flour
1 teaspoon salt

Steps:

  • 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.

Nutrition Facts : ServingSize 25, Calories 281 kcal, Carbohydrate 24 g, Protein 17 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 173 mg, Sodium 648 mg, UnsaturatedFat 5 g

HOW TO MAKE RICOTTA GNOCCHI OR GNUDI FROM SCRATCH



How to Make Ricotta Gnocchi or Gnudi from Scratch image

How to make the best, homemade ricotta gnocchi from scratch, step by step recipe tutorial and quick recipe video!

Provided by Florentina

Categories     Main Course

Time 33m

Number Of Ingredients 5

1 lb ricotta cheese ((whole sheep's milk))
1 cup all purpose flour (+ more as needed)
1/3 cup parmigoano reggianno cheese (-grated)
1 egg
2.5 cups marinara sauce ((thick homemade))

Steps:

  • Strain the ricotta cheese through a mesh sieve or a cheesecloth lined colander for a couple of hours or overnight.
  • In a medium bowl combine the ricotta, egg, parmesan and 1 cup of flour.
  • Sprinkle some flour on a pastry board and shape the dough into a round ball. Sprinkle a little more flour if you feel the dough s to sticky.
  • Cut the dough into 5 pieces and shape those into baseball size balls.
  • Roll each ball into a tube about 1/2 inch to 1 inch thick or so. Use a sharp knife and slice the gnocchi into 3/4 inch pillows or so, depending on your preference.
  • Place them on a lightly floured baking sheet and run each on down the back of a fork ( as shown in the video) to create little groves for the sauce to stick to better.
  • Meanwhile bring a large pot of water to a boil. Salt it well, it should taste like sea water.
  • Add the ricotta gnocchi to the boiling water and cook only until the little pillows flow to the top. Drain and toss with warm tomato sauce or all the order serving ideas above.

Nutrition Facts : Calories 396 kcal, Carbohydrate 35 g, Protein 22 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 1047 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

GNUDI (RICOTTA GNOCCHI)



Gnudi (Ricotta Gnocchi) image

I've made potato-basil gnocchi before and successfully frozen it but thought I'd try the gnocchi less travelled... gnudi. Gnudi are ricotta-based gnocchi, and are usually made with spinach. However, I forgot to buy spinach and thought I'd use up some of my bumper crop of basil. These are delicate, delicious, and surprisingly easy. The recipe is very forgiving. The basil is intense and wonderful with these little cheese dumplings. I used a mix of both Genovese and Amethyst basil and the results were purple and green! Serve with butter, pesto, or chopped fresh tomatoes, capers and olives as either a main course or a side dish

Provided by Callinectes Sapidus

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 pound fresh basil, stems removed
1 cup ricotta cheese
¾ cup all-purpose flour, divided
½ cup freshly grated Parmigiano-Reggiano
2 egg yolks, lightly beaten
¼ teaspoon freshly grated nutmeg
2 teaspoons freshly ground white pepper
2 teaspoons sea salt, or more to taste
½ lemon, juiced

Steps:

  • Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
  • Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
  • Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
  • Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 22.5 g, Cholesterol 111.2 mg, Fat 6.1 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 1042 mg, Sugar 0.6 g

RICOTTA CHEESE GNOCCHI



Ricotta Cheese Gnocchi image

You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They're starchy, thick and filling, and rarely made well enough at home to justify the work. But gnocchi don't have to be only that. "Gnocco" translates literally as "lump" (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.

Provided by Mark Bittman

Categories     dinner, project, appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 8

Salt
One 15-ounce container ricotta cheese, preferably whole milk
2 eggs, lightly beaten
1 1/4 cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
3/4 to 1 cup flour
3 tablespoons unsalted butter
10 or more sage leaves

Steps:

  • Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
  • Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
  • When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 14 grams, Sodium 564 milligrams, Sugar 6 grams, TransFat 0 grams

GNUDI



Gnudi image

Provided by Giada De Laurentiis

Categories     appetizer

Time 23m

Yield 6 servings

Number Of Ingredients 10

1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
  • Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
  • Arrange gnudi on a platter and lightly drizzle with marinara sauce.

RICOTTA GNUDI WITH BROWNED BUTTER



Ricotta Gnudi with Browned Butter image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

10 ounces ricotta cheese, drained through cheesecloth overnight in the refrigerator
1/4 cup grated Parmigiano-Reggiano, plus extra for finishing
1/8 teaspoon ground nutmeg
10 turns freshly ground black pepper
1 large egg yolk
Kosher salt
1/2 to 3/4 cup all-purpose flour, plus more for dusting
1/2 cup neutral oil, such as canola
1 tablespoon capers, drained and dried
1 sprig fresh sage plus 4 leaves
5 tablespoons unsalted butter
1 lemon, cut into wedges

Steps:

  • Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed.
  • Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour.
  • Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside.
  • Bring a large pot of salted water to a low boil.
  • Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning.
  • Once the water is at a low boil, add the gnudi and cook until they float, 2 to 3 minutes. Using a slotted spoon, remove the gnudi directly into the browned butter. Stir to coat.
  • Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.

RICOTTA GNUDI



Ricotta Gnudi image

I've only ever had gnudi with 00 flour, but this recipe incorporates semolina for a toothy bite. These pillowy gnudi will accommodate a variety of toppings for example marinara, pesto, or brown butter-sage sauce.

Provided by thedailygourmet

Categories     Homemade Pasta

Time 25m

Yield 6

Number Of Ingredients 12

16 ounces ricotta cheese
½ cup freshly grated Parmigiano-Reggiano cheese
1 large egg, beaten
1 teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon freshly grated nutmeg
¾ cup Italian-style tipo 00 flour
½ cup semolina flour
1 tablespoon flour for dusting
1 (16 ounce) jar marinara sauce
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
2 tablespoons fresh basil, cut into ribbons

Steps:

  • Bring a large pot of salted water to a gentle boil.
  • Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
  • Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
  • Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
  • Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
  • Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
  • Drain gnudi and transfer to bowls.
  • Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
  • Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 37.5 g, Cholesterol 64.7 mg, Fat 12.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 890.1 mg

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