If you’re on the lookout for a delicate, comforting Italian dish that feels both elegant and homey, look no further than this Italian Ricotta Gnudi in Cheese Sauce Recipe. These tender, pillowy gnudi are basically the lighter cousins of gnocchi, boasting a luscious ricotta and spinach filling that melts in your mouth, perfectly complemented by a rich, buttery Parmesan sauce. It’s a dish that delivers on flavor and texture in every bite, making it an unforgettable addition to your weeknight dinners or special occasions alike.
Ingredients You’ll Need
The magic of this Italian Ricotta Gnudi in Cheese Sauce Recipe lies in its simplicity and quality ingredients. Each component plays a vital role: creamy ricotta brings the softness, spinach adds vibrant color and freshness, while Parmesan lends a savory depth. Together, these ingredients create a harmonious balance that’s easy to achieve.
- Ricotta cheese: Use fresh, whole-milk ricotta for a creamy texture that makes the gnudi tender and light.
- Cooked spinach: Make sure to squeeze out all the excess moisture; it adds earthiness without making the dough soggy.
- Grated Parmesan cheese: Freshly grated Parmesan adds a nutty, salty punch that’s essential for both dough and sauce.
- Egg: Acts as a binder to hold the gnudi mixture together without weighing it down.
- All-purpose flour: Just enough to give structure, but not so much that the gnudi become dense.
- Salt and pepper: Simple seasonings that enhance every other flavor in the dish.
- Butter (for sauce): Creates a silky base that melds beautifully with the Parmesan cheese, coating the gnudi perfectly.
- Chopped parsley: Adds a pop of fresh, herbal brightness to finish the dish.
How to Make Italian Ricotta Gnudi in Cheese Sauce Recipe
Step 1: Prepare the Gnudi Dough
Start by combining ricotta, chopped spinach, Parmesan, egg, flour, salt, and pepper in a bowl. The mixture should form a soft, slightly sticky dough. The flour helps give just enough body, while the egg binds everything together. It’s a quick mix that sets the foundation for those dreamy gnudi.
Step 2: Shape the Gnudi
Gently scoop or roll the dough into small dumplings roughly one inch in diameter. Be careful not to overwork the dough to keep them light and tender. A light dusting of flour on your hands and the gnudi themselves prevents sticking and makes handling much easier.
Step 3: Cook the Gnudi
Bring a large pot of salted water to a gentle simmer. Carefully drop the gnudi in and cook for about 3 to 4 minutes until they rise to the surface—this float is the classic sign that they’re perfectly cooked. It’s lovely to see these delicate morsels bobbing gently as they finish cooking.
Step 4: Make the Parmesan Butter Sauce
While the gnudi cook, melt butter in a pan over medium heat. Whisk in fresh grated Parmesan until the sauce becomes smooth, creamy, and glossy. This cheese sauce is irresistibly rich without overpowering the delicate gnudi, creating the ultimate comfort pairing.
Step 5: Combine and Serve
Use a slotted spoon to transfer the cooked gnudi directly into the warm Parmesan butter sauce, tossing gently to coat each piece beautifully. This step ensures every bite has that rich, cheesy goodness. Top with chopped parsley and an extra sprinkle of Parmesan for a fresh, irresistible finish.
How to Serve Italian Ricotta Gnudi in Cheese Sauce Recipe
Garnishes
Sprinkling fresh parsley over the dish adds a burst of color and a hint of herbaceous brightness that cuts through the richness. You can also scatter a little extra grated Parmesan on top for cheesier indulgence. If you want a touch of heat, a light dusting of crushed red pepper flakes complements the creamy flavors wonderfully.
Side Dishes
This Italian Ricotta Gnudi in Cheese Sauce Recipe pairs beautifully with crisp, simple sides. A fresh green salad with lemon vinaigrette offers a refreshing contrast, while lightly roasted vegetables like asparagus or zucchini add a nice earthy crunch. For a heartier meal, garlic bread or a crusty baguette is perfect for soaking up any leftover sauce.
Creative Ways to Present
For an elegant touch, serve the gnudi individually plated with a drizzle of the cheese sauce artistically swirled on the plate. Garnish with microgreens or edible flowers if you want to impress guests. Alternatively, you can bake the coated gnudi lightly with a sprinkle of Parmesan until golden to add a delightful texture twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cooked gnudi and sauce separately in airtight containers in the refrigerator. This helps keep the gnudi from absorbing too much moisture and turning mushy. They’ll stay fresh for 2 to 3 days, so you can enjoy them again without sacrificing quality.
Freezing
You can freeze uncooked gnudi by placing them on a parchment-lined tray in a single layer until firm, then transferring them to a freezer bag. When ready to use, cook them straight from frozen, adding a minute or two to the cooking time. The cheese sauce is best made fresh, but you can freeze it if needed and gently reheat later.
Reheating
Reheat gnudi gently in a pan over low heat or in a microwave at medium power to avoid drying them out. If reheating with sauce, warm both together slowly, stirring to keep the sauce silky and the gnudi tender. Adding a splash of milk or broth can help loosen the sauce if it thickens too much.
FAQs
What is the difference between gnudi and gnocchi?
Gnudi are essentially ricotta and spinach dumplings without the potato that gnocchi typically contains. This makes gnudi lighter and softer, almost pillow-like, compared to the denser texture of gnocchi.
Can I use frozen spinach for this Italian Ricotta Gnudi in Cheese Sauce Recipe?
Absolutely! Just be sure to thaw it completely and squeeze out all excess moisture before mixing it with the other ingredients. This prevents the dough from becoming too wet and helps the gnudi hold together better.
How do I know when the gnudi are cooked?
You’ll see the gnudi float to the surface of the simmering water when they’re done. This usually takes about 3 to 4 minutes. Once they float, give them another 30 seconds before removing to ensure they’re cooked through.
Is there a way to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that works well for binding. Just keep in mind the texture might be slightly different, but still delicious and tender.
Can I add other herbs or spices to the cheese sauce?
Definitely! Fresh sage, thyme, or a pinch of nutmeg work wonderfully with the Parmesan butter sauce and can add a new dimension of flavor to this Italian Ricotta Gnudi in Cheese Sauce Recipe.
Final Thoughts
This Italian Ricotta Gnudi in Cheese Sauce Recipe is one of those dishes that feels like a warm hug from the inside. It’s elegant yet so approachable, making it perfect for sharing with loved ones. Don’t hesitate to give it a try—once you do, gnudi might just become your new favorite comfort food!
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Italian Ricotta Gnudi in Cheese Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Italian Ricotta Gnudi in Cheese Sauce is a delicate and comforting dish featuring soft ricotta and spinach dumplings cooked to perfection and served in a rich, buttery Parmesan cheese sauce. This quick and easy recipe yields tender gnudi that melt in your mouth, perfect for an authentic Italian-inspired meal.
Ingredients
Gnudi Dough
- 1 cup ricotta cheese
- 1 cup cooked spinach, squeezed dry and chopped
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/3 cup all-purpose flour (plus more for dusting)
- Salt and pepper, to taste
Cheese Sauce
- 4 tbsp butter
- 1/2 cup grated Parmesan cheese
- Chopped parsley, for garnish
Instructions
- Prepare the Gnudi Dough: In a bowl, combine ricotta cheese, cooked spinach, grated Parmesan, egg, flour, salt, and pepper. Mix gently until a soft dough forms, being careful not to overwork.
- Shape the Dumplings: Scoop or roll the dough into small dumplings about 1 inch in diameter. Lightly dust each gnudi with flour to prevent sticking.
- Cook the Gnudi: Bring a large pot of salted water to a gentle simmer. Carefully drop the gnudi into the water and cook for 3–4 minutes, or until they float to the surface, indicating they are cooked through.
- Make the Cheese Sauce: While the gnudi cook, melt butter in a pan over medium heat. Whisk in the grated Parmesan cheese until the sauce is smooth and the cheese has melted completely.
- Toss Gnudi in Sauce: Using a slotted spoon, transfer the cooked gnudi directly into the warm cheese sauce. Gently toss to coat each dumpling thoroughly with the sauce.
- Serve: Plate the gnudi hot, garnished with chopped parsley and additional grated Parmesan cheese for extra flavor and presentation.
Notes
- If the dough feels too wet to shape, add a little more flour, one tablespoon at a time.
- Make sure to squeeze the spinach dry to avoid excess moisture which can make the dough too soft.
- Do not boil the water vigorously to avoid breaking the delicate gnudi while cooking.
- You can substitute spinach with other cooked greens like Swiss chard or kale if preferred.
- Serve gnudi immediately after cooking for the best texture and flavor.
