Ricotta Gnudi (stated “nyoo-dee”), which means “bare” in Italian, are sensitive dumplings made
mostly from ricotta cheese and a hint of flour, regularly defined as “bare ravioli” because they resemble the filling of ravioli without the pasta shell. These pillowy morsels have an extended-
standing tradition in Tuscan delicacies, primarily in regions such as Siena and Florence
Gnudi emerged from the rustic, frugal culinary traditions of cucina povera—a style of cooking
evolved via peasants who depended on simple, comfortably available ingredients. Farmers and
homemakers used leftover or clean ricotta and spinach, binding it with flour or semolina and a bit of
egg, forming dumplings that have been nourishing yet cheaper. Unlike extra-intricate filled pasta that
required semolina dough and sensitive shaping, gnudi were easier to put together and required no
pasta-making skills or equipment
They became a comforting dish in the Italian geographical region, regularly served with a sage-
butter sauce or tomato sugo. While gnudi were long favoured in Italian domestic kitchens, they gained global attention in the 1990s and 2000s when famous chefs in the U.S. and UK, including Mario Batali and April Bloomfield, featured them in upscale restaurants. Their subtle taste, mild texture, and minimalist beauty appealed to modern-day great dining traits that desired background dishes with present-day presentation
In Tuscany, Gnudi is sometimes stressed with or referred to as malfatti, meaning “badly made.” Both are comparable ricotta-based dumplings; however, malfatti are more common in Lombardy and generally contain more spinach and are shaped less precisely. Gnudi, via evaluation, are smoother, from time to time rolled in semolina to help them set
One traditional technique for making Gnudi involves rolling them in semolina and allowing them to relax for 24–48 hours. This bureaucracy has a moderate crust on the outdoor, which enables it to preserve collectively whilst cooked and offers a pleasant texture comparison
Ingredients
- 400g fresh ricotta cheese (well-drained)
- 1 big egg
- 60g (1⁄2 cup) grated Parmigiano-Reggiano
- 80g (2⁄3 cup) all-purpose flour, plus extra for dusting
- 1 pinch of grated nutmeg (optionally available, however conventional)
- Salt and freshly ground black pepper, to flavour
For the Sauce (Classic Sage Butter)
- 60g (1⁄4 cup) unsalted butter
- 6–8 sparkling sage leaves
- Grated Parmigiano-Reggiano, for serving
Instructions
Step 1: Place the ricotta in a satisfactory sieve or cheesecloth and allow it to drain over a bowl for at least 1 hour (preferably overnight inside the refrigerator). This prevents watery gnudi that collapsing
Step 2: In a mixing bowl, combine the tired ricotta, egg, Parmigiano, nutmeg, salt, and pepper
Step 3: Mix gently
Step 4: Gradually stir the flour till just combined. The dough needs to be smooth but not sticky—take care of it gently to avoid toughness
Step 6: Place on the floured tray
Step 7: Repeat with the closing dough.
Step 8: Optional: Let the Gnudi rest exposed in the fridge for 30 minutes
to organise
Step 9: Bring a big pot of salted water to a gentle boil
Step 10: Carefully drop Gnudi in (in batches, if needed)
Step 11: When they glide to the top (after ~2–three minutes), let it cook for another 1–2 mins
Step 12: Use a slotted spoon to softly dispose of and transfer to a heat plate
Step 13: In a skillet, soften butter over medium warmth
Step 14: Add sage leaves and let it cook until the butter turns golden and fragrant
Tips
- Serve with crispy sage, toasted pine nuts, or a light tomato-basil sauce for a version
- A glass of Tuscan white wine, like Vernaccia, pairs beautifully
More About Ricotta Gnudi
- The call comes from the Tuscan dialect for “nudi” (bare), because gnudi are basically ravioli fillings without the pasta shell. They’re the bare, flavorful core—no dough required!
- Gnudi originated in rural Tuscany, where home chefs depended on cucina povera traditions—making do with easy, seasonal substances like ricotta, spinach, eggs, and flour. They had been regularly a manner to using leftover cheese or vegetables. Though comparable in look to potato gnocchi, gnudi are lighter and creamier, thanks to their cheese base
- Gnocchi use starchy ingredients (potatoes or flour), at the same time as gnudi are protein-rich and soften in your mouth. A key to exact gnudi is nicely drained ricotta. Too a whole lot of moisture makes them collapse inside the pot
- Chefs liked their sensitive texture and minimalist beauty
- In Lombardy, similar dumplings referred to as malfatti (that means “badly made”) encompass spinach and are much less refined. While they share substances with gnudi, malfatti are often lumpier and less uniform in shape
- Gnudi are high-quality, cooked and eaten clean. If left too long, they’ll end up soggy. However, a few cooks prep them beforehand with the aid of freezing them on a tray and boiling them at once from frozen
- Gnudi are an excellent example of Italian culinary philosophy—minimal substances, most taste, and total recognition for texture and balance. Ricotta Gnudi preserves a special region in Italian cuisine, no longer just for its flavour but for its deep connection to way of life, resourcefulness, and the splendour of simplicity.
- Passed down via generations, they showcase how rural Italian families created elegant dishes from fundamental pantry staples
- Ricotta gnudi are made with only a few clean substances—ricotta, flour, egg, and a touch of Parmesan. Their significance lies in how they have fun ingredients, high-quality over complexity. The flavour of appropriate ricotta takes middle level, reminding us that wonderful meals don’t need to be complex
- Though easy in idea, gnudi demand a cautious approach—well-drained ricotta, mild cooking, and perfect timing in cooking. This makes them a crucial dish in gaining knowledge of texture, stability, and reticence in Italian cooking. Their lightness is a benchmark of ability inside the kitchen
- Gnudi have travelled from humble Tuscan kitchens to modern Michelin-starred menus. Their resurgence in excellent eating shows how conventional dishes can evolve without dropping their essence
- They represent the hyperlink between proper rural traditions and current cuisine. Gnudi adapt superbly to the seasons—with spinach in spring, herbs in summer, or squash in fall— and pair well with many sauces
- Their significance additionally lies in their flexibility, making them relevant and on hand 12 months-spherical, each at home and in restaurants.
