Ricotta and Parmesan Gnudi
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.
Gallery
Recipe Summary
Ingredients
Directions
Make Ahead
Shaped dumplings can be refrigerated up to 2 days before cooking.
Suggested Pairing
Crisp, herbal Italian white: La Spinetta Toscana Vermentino