Recipes Appetizers Finger Foods Dumplings Ricotta and Parmesan Gnudi 1.5 (2) 2 Reviews These savory, cheesy, herb-flecked Italian dumplings are a simple and elegant early spring dinner. The fresh ricotta and parmesan gnudi are buried in semolina flour overnight (or up to a few days), which allows a thin skin to form around each dumpling. That skin helps these delicate dumplings hold their shape while they simmer. By Paige Grandjean Published on February 24, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner Active Time: 35 mins Refrigerate Time: 12 hrs Total Time: 12 hrs 50 mins Yield: 6 to 8 servings Ingredients 1 pound Homemade Fresh Ricotta or store-bought fresh ricotta, drained 2 ounces Parmigiano-Reggiano cheese, grated with a Microplane (about 1 1/4 cups) ½ cup finely chopped mixed fresh herbs (such as chives, parsley, basil, and tarragon), plus more for garnish 2 large eggs 1 large egg yolk ¼ cup plus 1 1/4 tsp. kosher salt, divided ¼ teaspoon ground nutmeg ½ cup all-purpose flour (about 2 1/8 oz.) 4 cups fine semolina flour (such as Caputo), plus more for dusting 4 quarts water Extra virgin olive oil, for drizzling Flaky sea salt, for garnish Directions Stir together ricotta cheese, Parmigiano-Reggiano, chopped herbs, eggs, egg yolk, 1 1/4 teaspoons kosher salt, and nutmeg in a large bowl until well combined. Stir in all-purpose flour until just incorporated. Transfer dough to a large ziplock plastic bag with a 1-inch hole cut in one corner. Sprinkle 2 cups semolina on a large rimmed baking sheet. Pipe dough into 8 (12-inch-long, 1-inch-thick) logs onto semolina on baking sheet. Using scissors, cut each log crosswise into 5 (about 2 1/2-inch- long) dumplings; arrange dumplings 1/2 inch apart. Cover dumplings with remaining 2 cups semolina, ensuring each dumpling is completely buried. Chill, uncovered, until dumplings form a thin skin, at least 12 hours or up to 72 hours. Remove dumplings from refrigerator, and let stand at room temperature 15 minutes. Meanwhile, bring 4 quarts water to a boil in a large pot over medium-high. Stir in remaining 1/4 cup kosher salt. Lift half of dumplings from semolina, and dust off excess. Add dumplings to boiling water, and reduce heat to medium-low. Adjust heat as needed to maintain a low simmer. Cook dumplings until set, puffed, and tender, 3 to 4 minutes. (Continue cooking dumplings for 30 to 45 seconds after they float to the surface.) Using a spider or large slotted spoon, transfer dumplings to serving bowls. Drizzle with olive oil; garnish with flaky sea salt and additional chopped fresh herbs. Serve immediately. Repeat steps 4 and 5 with remaining dumplings. Make Ahead Shaped dumplings can be refrigerated up to 2 days before cooking. Suggested Pairing Crisp, herbal Italian white: La Spinetta Toscana Vermentino Rate it Print