Name: Ricotta and Parmesan Gnudi
Total time: 770 min
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); 0.5 cup finely chopped mixed fresh herbs (such as chives, parsley, basil, and tarragon), plus more for garnish; 2 large eggs; 1 large egg yolk; 0.25 cup plus 1 1/4 tsp. kosher salt, divided; .25 teaspoon ground nutmeg; 0.5 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

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.

Paige Grandjean

Published on February 24, 2022

Parmesan-Herb Gnudi — 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