Buzz
Some food writers insist that certain dishes require only the finest ingredients. I once came across an article that argued you shouldn't make a caprese salad without top-tier buffalo mozzarella, or, at the very least, some local cow's milk mozzarella. In my humble, yet budget-conscious opinion, that's a bit much. If a caprese made with store-bought cheese is what you enjoy, then that's all that matters.
Similarly, I've come across gnudi recipes that claim only premium ricotta will do. That's simply not true. You can make delicious gnudi with whatever ricotta you choose.
Understanding the distinction between gnudi and gnocchi.
If you’ve never tried gnudi, you're in for a delightful surprise. The word “gnudi” comes from the Tuscan term for “nude,” because these little dumplings are essentially the bare filling of ricotta ravioli, held together with flour and egg, then shaped into dumplings and briefly boiled. They are lighter and fluffier than their potato-based relative, gnocchi, with a rich, cheesy flavor that’s best paired with a classic browned butter and sage sauce, or a simple marinara.
The recipe is simple, but some people get quite anxious about it. There’s a lot of concern over whether the gnudi will hold together, with many recipe authors claiming that only the thickest, creamiest ricotta will keep these delicate dumplings from falling apart or tasting unpleasant. They argue that cheap ricotta from the store isn’t good enough, and some even suggest reinforcing the dumplings with a semolina shell (which can take up to three days to prepare).
I’m not saying those recipes are bad. If you’d like to splurge on premium ricotta, that’s fine. After all, the dumplings are mostly cheese, and even “inferior” cheese is still quite tasty. My point is that you can use whatever ricotta you have on hand to make gnudi, and there’s no need to feel guilty about it.
How to prevent cheap gnudi from falling apart.
I don’t have a specific gnudi recipe that I always follow, so I opted for the proportions suggested in this straightforward recipe from TheKitchn. Like most gnudi recipes, this one emphasizes using ultra-creamy, high-quality ricotta. But you don’t need expensive cheese to make perfect gnudi; all you really need is a freezer and some paper towels.
The paper towel method comes from Serious Eats, and it’s a great tip, even if their recipe takes almost three days. (I’m sure it’s fantastic, but I don’t have the patience or fridge space to wait for dumplings that long.) I covered a plate with three paper towels, spread the cheese on top, then added three more paper towels and pressed down firmly. After removing the top layer, I repeated the process with a fresh paper towel, then did it again a final time. I weighed the cheese before and after, and discovered it had lost about 20% of its moisture, which is ideal—a drier cheese will bind better with eggs and flour, helping the dumplings hold together during cooking.
Freezing is another essential step for keeping dumplings intact. If you've ever deep-fried things prone to melting—like candy bars or ice cream—you know that freezing helps fragile treats maintain their shape in hot oil. The same principle applies here. By going from very cold to very hot, you avoid the 'kinda warm' phase, where things tend to fall apart. I froze my gnudi dough twice—once before shaping it into balls, and again after shaping, but before boiling.
Another trick I used was simplifying the portioning by following this meatball method I saw on Reddit. Instead of using a melon baller or another tool (which I always misplace), I pressed the dough into an even layer in a baking dish, then divided it into 15 equal portions using my dough scraper. After portioning, I froze the dish for 10 minutes until the dough was firm but still easy to scoop.
Each dough rectangle came out of the baking dish perfectly, and I was able to roll them into spheres without any problems. I then dusted a baking sheet with a generous layer of all-purpose flour, placed the gnudi on top, and covered them with even more flour. This flour coating helps the dumplings hold their shape by creating a little doughy shell around the cheese mixture as it cooks. It’s not quite pasta, but it’s definitely pasta-like. After dusting the balls, I placed the baking sheet in the freezer for 15 minutes, then brought the water to a boil and warmed up a jar of Rao’s.
How to cook gnudi
If you can cook store-bought gnocchi, you can easily cook homemade gnudi. Simply drop them into gently boiling water and let them cook for 3-5 minutes until they’re warmed through and rise to the surface. Then, use a slotted spoon to transfer them to a dish with your sauce of choice, whether that’s marinara, the classic browned butter and sage, or just spooning sauce directly over them in individual bowls. Just like with the choice of cheese, how you serve your gnudi is entirely up to you.
Cheap & Easy Ricotta Gnudi (adapted from The Kitchn, serves 2)
Ingredients:
16 ounces ricotta, any brand you prefer
1 ounce grated parmesan (I used the pre-grated, powdery Murray's version that comes in a tub.)
1 egg
3/4 teaspoon fine salt
1/4 teaspoon freshly ground pepper
1/2 cup all-purpose flour, plus extra for dusting
Sauce of your choice
Place three layers of paper towels on a plate and spread the ricotta evenly on top. Cover it with three more paper towels and gently press to release excess moisture. Swap out the damp towels for fresh ones and press again. Repeat this process once more for optimal dryness.
Move the cheese to a large mixing bowl and combine all ingredients, reserving the flour for later. Use a rubber or silicone spatula to mix everything together, then stir in 1/2 cup of flour and knead to form a dough. Press the dough into a square baking dish and cut it into 15 equal pieces using a bench scraper or knife. Chill the dish in the freezer for 10 minutes.
Lightly flour a rimmed baking sheet with 1/4 cup of flour (a quarter sheet pan works well for this). Roll each dough portion into balls and place them on the floured sheet, dusting them with more flour. If necessary, gently lift and rotate the dumplings to ensure they’re fully coated. Once done, freeze the baking sheet for 15 minutes.
While the gnudi chill, bring a pot of salted water to a vigorous boil, then reduce the heat to maintain a gentle boil with steady bubbles—avoid letting it foam over. This is also the ideal moment to brown some butter or heat up your sauce in a large pan.
Carefully drop the chilled gnudi into the gently boiling water, working in batches if necessary to give each piece enough space. Cook for 3-5 minutes, until they float to the surface and are heated through. Use a slotted spoon to transfer them into the prepared sauce. Serve immediately, garnished with extra parmesan and a sprinkle of parsley or basil.
