Description
Light, pillowy ricotta dumplings cloaked in a rich, creamy cheese sauce — Italian Ricotta Gnudi in Cheese Sauce is a rustic yet luxurious Italian classic perfect for a cozy dinner or special occasion.
Ingredients
- Ricotta Cheese: 2 cups whole milk – Soft, creamy base for the gnudi.
- Grated Parmesan Cheese: ½ cup – Adds nutty depth to the dumplings.
- Egg Yolks: 2 – Helps bind the mixture without heaviness.
- All-Purpose Flour: ¾ cup – Holds the gnudi together while keeping them tender.
- Salt: 1 teaspoon – Seasons the dumplings.
- Nutmeg: ⅛ teaspoon – Adds subtle warmth.
- Butter: 2 tablespoons – Richness for the sauce.
- Heavy Cream: 1 cup – Lush, velvety sauce base.
- Fontina Cheese: 1 cup shredded – Melts smoothly into the sauce.
- Garlic: 1 clove minced – Infuses the sauce with aromatic savoriness.
- Black Pepper: ¼ teaspoon – Balances the flavors.
- Fresh Parsley: 2 tablespoons chopped – Adds a burst of freshness.
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a gentle boil.
- Combine Ingredients: In a mixing bowl, combine ricotta, Parmesan, egg yolks, flour, salt, and nutmeg until just blended.
- Prepare Your Cooking Vessel: Lightly flour hands and shape mixture into small oval dumplings.
- Assemble the Dish: Drop gnudi gently into boiling water; cook until they float, 3–4 minutes.
- Cook to Perfection: Remove with slotted spoon; set aside.
- Finishing Touches: In a saucepan, melt butter; add garlic, then cream. Whisk in Fontina until smooth; season with black pepper.
- Serve and Enjoy: Pour sauce over gnudi, garnish with parsley, and serve hot.
Notes
- Drain ricotta well before mixing to avoid watery dough.
- Test one gnudi before cooking the entire batch to ensure texture is right.
- Use gentle simmering, not rapid boiling, to prevent breakage.
- Warm serving plates to keep the sauce silky.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 165mg