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Ricotta Gnudi

Ricotta Gnudi

  • Author: Chef Bret Bannon


  • 15 ounces whole milk ricotta cheese (or try making your own ricotta cheese at home)
  • 1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 1 large egg, lightly beaten
  • 1 1/2 teaspoons (1/2 ounceKalona SuperNatural™ unsalted butter, melted
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground white pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup (4 ½ ounces) unbleached all-purpose flour


In a large bowl, combine the ricotta, 1/4 cup Parmigiano, egg, butter, salt, pepper, and nutmeg.  Sprinkle 3/4 cup of the flour over the ricotta mixture and fold it in.

Dust the dough lightly with half of the remaining flour and shape into a log about 2 inches thick.  Using the remaining flour, lightly dust work surface, roll the dough out to a rope about 1-inch thick.

Using a bench knife or dull butter knife, cut it into 1-inch pieces.  Transfer to a baking sheet lined with a non-stick baking mat or parchment paper.

In a large pot of boiling salted water, boil the gnudi until tender and cooked through, about 6 minutes; drain.

Spoon the gnudi and sauce into bowls.   Sprinkle with cheese and serve.


Recipe used by permission of Bret’s Table.

Keywords: Ricotta Gnudi Recipe, Ricotta Gnudi, How to make Ricotta Gnudi