If you have ever dreamed of tasting pillows of delicate, cloud-like pasta that simply melt on your tongue, then the Italian Ricotta Gnudi in Cheese Sauce Recipe is about to become your new obsession. This dish elevates ricotta cheese into irresistible little dumplings, swimming in a luscious, creamy cheese sauce that hugs every bite with warmth and richness. It’s an elegant, comforting Italian classic that feels fancy yet is surprisingly simple to make at home. Whether you’re looking to impress guests or treat yourself to a cozy night in, this recipe delivers pure joy with every forkful.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that come together beautifully to create depth in flavor and an irresistible texture. Each component is essential, from the creamy ricotta that forms the dumplings to the flavorful cheeses that build the sauce.
- Whole milk ricotta cheese: Well-drained, this is the star for soft, tender gnudi.
- Grated Parmesan cheese: Adds sharpness and a savory kick to both dumplings and sauce.
- Large egg: Helps bind the gnudi gently without making them heavy.
- Salt and black pepper: Basic seasonings to balance and enhance flavors.
- Nutmeg: A pinch adds warm, subtle aromatic notes to the dough.
- All-purpose flour: Just enough to hold shape without compromising softness.
- Unsalted butter: Creates a velvety base for the cheese sauce.
- Whole milk: Warmed to smooth out the sauce perfectly.
- Fontina or mozzarella cheese: Melts beautifully to enrich the sauce with creamy goodness.
- Garlic powder (optional): Adds a gentle savory complexity to the sauce.
How to Make Italian Ricotta Gnudi in Cheese Sauce Recipe
Step 1: Prepare the Gnudi Dough
Begin by combining the well-drained ricotta, grated Parmesan, egg, salt, pepper, and a pinch of nutmeg in a large bowl. Gently fold in the flour, but only until it just comes together—you want a soft dough that holds its shape without becoming tough. Lightly flour your hands and work surface, then scoop out heaping teaspoons of dough. Shape each into small, delicate oval dumplings, roll them lightly in flour, and place them on a floured tray to chill for 20 to 30 minutes. This resting step firms them up so they cook beautifully without falling apart.
Step 2: Cook the Gnudi
Bring a large pot of salted water to a rolling boil. Carefully drop the chilled gnudi in batches into the boiling water. They will cook quickly, about 3 to 4 minutes, and rise to the surface when done. Use a slotted spoon to gently lift them out, ready to be warmed by the cheese sauce. This step is magical—those cloud-like dumplings floating up are a sign that you’re about to enjoy something wonderful.
Step 3: Make the Cheese Sauce
While the water heats, melt butter over medium heat in a saucepan. Whisk in flour and cook for one minute to form a light roux, which ensures your sauce is silky and smooth. Gradually whisk in warmed milk until the mixture is lump-free, then simmer gently for 2 to 3 minutes until it thickens slightly. Stir in the grated Fontina or mozzarella and Parmesan cheeses until melted and smooth. Season with salt, pepper, and a pinch of garlic powder if you like a hint of savory depth. This luscious sauce is the perfect cozy blanket for your gnudi.
Step 4: Combine and Serve
Transfer the cooked gnudi directly into the warm cheese sauce and toss gently, coating each dumpling lovingly in creamy goodness. Serve immediately with extra Parmesan and freshly cracked black pepper on top for a finishing touch that will delight every sense.
How to Serve Italian Ricotta Gnudi in Cheese Sauce Recipe
Garnishes
Simple garnishes elevate this dish from delicious to unforgettable. Sprinkle freshly grated Parmesan for an extra punch of salty richness. A grind of fresh black pepper introduces a lovely bite, and some finely chopped fresh parsley or sage can add a burst of fresh color and herbal aroma. A drizzle of good quality olive oil can also add silky gloss and enhance flavor.
Side Dishes
Because the gnudi itself is rich and creamy, pairing it with bright, fresh sides creates a wonderful balance. Think crisp roasted vegetables like asparagus or broccolini, a peppery arugula salad with lemon vinaigrette, or even some garlic-toasted bread to scoop up any leftover sauce. These sides add texture and freshness that complement the gnudi beautifully.
Creative Ways to Present
If you’re serving this at a dinner party, consider plating the gnudi in elegant shallow bowls with the cheese sauce spooned around like a velvety pool. Garnish with edible flowers or microgreens for a touch of sophistication. Alternatively, serve them family-style in a large warm dish at the center of the table where everyone can help themselves—there’s something wonderfully communal about Italian food enjoyed this way.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Italian Ricotta Gnudi in Cheese Sauce Recipe, store the gnudi and sauce separately in airtight containers in the refrigerator. The gnudi can become a bit delicate over time, so keeping them apart preserves texture better. Consume within 1 to 2 days for the best quality and freshness.
Freezing
This dish does freeze well, but it’s best to freeze just the gnudi before cooking. Arrange the shaped dumplings on a floured tray to freeze individually, then transfer to a sealed bag or container. When ready to use, cook them straight from frozen, adding a minute to the boiling time. Prepare the cheese sauce fresh for best results.
Reheating
Reheat gnudi gently in simmering water until heated through, then warm the cheese sauce separately on low heat, stirring occasionally to keep it smooth. Combine just before serving. Avoid reheating gnudi in the sauce directly as it can cause texture changes and make the sauce grainy.
FAQs
What is gnudi, and how is it different from gnocchi?
Gnudi are lighter, softer dumplings made primarily of ricotta cheese and flour, without potatoes, which distinguishes them from traditional potato-based gnocchi. Their texture is incredibly delicate and pillowy, akin to a ravioli filling without the pasta wrapper.
Can I make the gnudi dough ahead of time?
Yes, you can prepare the dough a day in advance. Store it tightly wrapped in plastic wrap in the refrigerator. When you’re ready, shape the gnudi as instructed and proceed with the recipe.
What cheese works best in the sauce?
Fontina is ideal for its creamy, melty texture and rich flavor, but mozzarella is a great substitute if you prefer a milder taste. Parmesan is essential for adding sharpness and depth to the sauce.
My gnudi fell apart while cooking. What happened?
This usually means the dough was either too wet or not chilled enough. Be sure your ricotta is well-drained and the dough firm after chilling. Avoid over-stirring the gnudi in the water—gently scoop them up as soon as they float.
Can I add herbs to the gnudi dough?
Absolutely! Fresh chopped sage or parsley are fantastic additions that bring a bright herbaceous note and complement the cheesy richness perfectly. Just fold them into the dough along with the other ingredients.
Final Thoughts
Bringing the Italian Ricotta Gnudi in Cheese Sauce Recipe to your table is like inviting a slice of Italy into your kitchen, but with an easy, comforting twist. Its delicate texture and luscious sauce make every bite memorable. I encourage you to try making this dish—it’s a rewarding experience filled with delicious moments that you’ll want to share again and again.
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Italian Ricotta Gnudi in Cheese Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
Italian Ricotta Gnudi in Cheese Sauce is a delicate and creamy dish featuring soft ricotta dumplings cooked to perfection and served in a luscious, cheesy Fontina and Parmesan sauce. This comforting main course offers a delightful twist on traditional gnocchi with its pillowy texture and rich flavor, perfect for an authentic Italian meal at home.
Ingredients
For the Gnudi:
- 1 1/2 cups whole milk ricotta cheese (well-drained)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
- 3/4 cup all-purpose flour (plus more for dusting)
For the Cheese Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk (warmed)
- 1/2 cup grated Fontina or mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Pinch of garlic powder (optional)
Instructions
- Prepare the Gnudi Dough: In a large bowl, combine the well-drained ricotta, grated Parmesan, egg, salt, black pepper, and nutmeg. Gently fold in the flour until just combined to form a soft dough that holds together. Lightly flour your hands and a work surface.
- Shape the Gnudi: Scoop out heaping teaspoons of the dough and shape into small oval dumplings. Roll each lightly in flour and place them on a floured tray. Chill in the refrigerator for 20–30 minutes to firm up the dumplings.
- Prepare the Cheese Sauce: While heating the water, melt butter in a saucepan over medium heat. Whisk in flour and cook for one minute. Gradually whisk in the warmed milk until smooth. Simmer for 2–3 minutes until slightly thickened, then stir in the Fontina and Parmesan cheese until melted and smooth. Season with salt, pepper, and optional garlic powder.
- Cook the Gnudi: Bring a large pot of salted water to a boil. Drop the chilled gnudi gently into the boiling water in batches. Cook for 3–4 minutes or until the gnudi float to the surface and feel firm.
- Combine and Serve: Remove the gnudi with a slotted spoon and transfer directly into the warm cheese sauce. Gently toss to coat all dumplings evenly. Serve immediately, garnished with extra Parmesan cheese and freshly cracked black pepper for added flavor.
Notes
- Ensure the ricotta is thoroughly drained to prevent the gnudi dough from being too wet and sticky.
- For extra flavor, consider adding chopped fresh herbs like sage or parsley to the gnudi dough.
- Handle the gnudi gently as they are delicate and can break apart if over-handled.
- The cheese sauce can be customized with different mild melting cheeses to suit your taste.
