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What’s a gnudi, you ask? Think of it as a lighter, fluffier version of gnocchi, with a hefty serving of delicious ricotta cheese in the dough. In fact, gnudi is a reference to the filling inside a ravioli; these dumplings have just enough flour to thicken the cheese into a dumpling. Take note! When the gnudi are cooking, keep an eye on the water—you’re looking for just barely simmering, since a rolling boil will make them fall apart. Eat these fresh out of the pot, so that they don’t become gummy.

Paige Grandjean

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
25 mins
total:
1 hr
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread ricotta on a baking sheet lined with paper towels. Top with another layer of paper towels and set aside to absorb excess moisture, 15 minutes. Generously dust a baking sheet with semolina flour (cover surface completely).

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  • Stir together ricotta, egg, egg yolk, cheese, 1 teaspoon black pepper, and ½ teaspoon salt in a large bowl. Add all-purpose flour; stir just until incorporated. Drop 1½-inch balls of dough onto baking sheet and dust tops with more semolina flour. Freeze, uncovered, for 30 minutes.

  • Bring a large pot of salted water to a simmer. Add gnudi and cook, gently stirring once, until tender and fluffy, 6 to 8 minutes. Using a slotted spoon, divide gnudi among shallow serving bowls. Reserve ⅔ cup cooking water.

  • Heat a medium skillet over medium. Add butter, lemon juice, crushed red pepper, remaining ¼ teaspoon each salt and black pepper, and reserved cooking water. Cook, stirring constantly, until sauce thickens, about 2 minutes. Add peas and mint; toss to coat. Spoon sauce and peas over gnudi. Garnish with additional mint leaves.

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