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
Scale
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.
