Quick and Easy Gnudi Recipe (Ricotta Gnocchi) (2024)

FAQs

What is the difference between gnudi and ricotta gnocchi? ›

Gnudi (Italian: [ˈɲuːdi]) are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour. The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi.

While both ricotta gnocchi and gnudi are dumplings made with ricotta cheese, gnudi are made with a minimal amount of flour. They're larger and fluffier than ricotta gnocchi. And, ricotta gnocchi are a bit more substantial in texture.

Why is my gnocchi mushy? Make sure your water is boiling, added salt, and don't overload the pan. When the gnocchi hits the boiling water, you want them to cook quickly. Adding too many to the pan will cool the water down too much, and they could go mushy or fall apart.

It is roughly translated to mean “naked” in Italian. Gnudi are gnocchi-like dumplings made with ricotta cheese and spinach instead of potato. They are often light, tender and creamy. Gnudi is thought to be the naked filling of ravioli — without the pasta that surrounds it.

Gnocchi have a starchy base, such as potato or flour, while gnudi are, at their simplest, little more than featherlight clouds of fluffy fresh ricotta, often dressed with nothing fancier than melted butter.

Gnocchi can disintegrate for a few reasons. You might not have added enough flour or egg, or you may have overboiled them.

My Gnocchi Are Falling Apart When I Cook Them

This means there isn't enough flour and your dough is too wet. Try adding another 1/4 cup of flour and try again. A good idea is to have a pot of water on the go before you roll out and shape your gnocchi.

Traditional potato gnocchi are made of potato bound together with flour and egg, whereas ricotta gnocchi replaces the potato with ricotta cheese. Because of ricotta's springy texture and the lack of potatoes, ricotta gnocchi has a lighter texture than potato gnocchi.

It is very easy to add too much flour to gnocchi dough, which can make these dumplings glutinous, gummy, and sticky. If you dump all of the flour into your gnocchi dough at once, you won't have the same texture as a gnocchi that has just enough flour to bring it together.

Comparatively speaking, ricotta gnocchi are quicker to prepare (just mix everything together- no potatoes to boil here!) and the texture is light and fluffy, in a unique “spongey” type way. As for the taste, potato gnocchi taste like…. potato, whereas ricotta gnocchi are more mild in flavor.

Why was my ricotta gnocchi dense? ›

The more flour you add, the denser the gnocchi will become. Davies states that “too much flour will contribute to unpleasantly chewy gnocchi.” While she is referencing potato gnocchi in her explanation, this concept is also applicable to ricotta gnocchi.

There is no need to pre-cook the gnocchi. It'll cook in the sauce. The sauce is meant to be quite thick, but if you find it gets too dry before the gnocchi is cooked, add in another splash of chicken broth or wine.

Storage: Leftover cooked gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Other ways to serve: The best sauces to serve gnocchi with are light, as to not overpower the delicate flavor and texture of the gnocchi. Beyond brown butter, a simple tomato sauce or pesto are great.

My recipe for light and fluffy homemade ricotta gnocchi is made with 6 simple ingredients: ricotta, eggs, Parmesan cheese, salt, pepper and 00 flour. I use fresh homemade ricotta because I'm obsessed with it's creamy texture, and I'm always looking for new ways to use it.

Ricotta gnocchi is simple to make, and it's faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough.