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
Scale
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.
