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Italian Ricotta Gnudi in Cheese Sauce

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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

  1. Preheat Your Equipment: Bring a large pot of salted water to a gentle boil.
  2. Combine Ingredients: In a mixing bowl, combine ricotta, Parmesan, egg yolks, flour, salt, and nutmeg until just blended.
  3. Prepare Your Cooking Vessel: Lightly flour hands and shape mixture into small oval dumplings.
  4. Assemble the Dish: Drop gnudi gently into boiling water; cook until they float, 3–4 minutes.
  5. Cook to Perfection: Remove with slotted spoon; set aside.
  6. Finishing Touches: In a saucepan, melt butter; add garlic, then cream. Whisk in Fontina until smooth; season with black pepper.
  7. 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

Find it online: https://deliceflash.com/italian-ricotta-gnudi-in-cheese-sauce/