Gnudi aka Easy Herby Ricotta Gnocchi
I LOOOOOVE this gnocchi-esque recipe and I just know you’re going to love it too—it's super easy and a total showstopper! I HIGHLY recommend tossing it in my all too yummy sage and garlic brown butter sauce (you can find the link a million times on this page—hint, hint). And while you might think this dish is best saved for someone special, uhm remember you're someone special too! So go ahead and make this for your damn self because you deserve it babes!
45
5
50
8
Medium
Hey friend, let me tell you about this Gnocchi recipe that I am absolutely obsessed with! It’s ridiculously easy to whip up and the results? Chef’s kiss! Seriously, it’s so good that folks might start wondering if you’ve got a secret Italian nonna who’s been schooling you in the art of pasta perfection. Or maybe they’ll think you jetted off to Italy for a quick culinary sesh with someone else’s nonna—yep, it’s that legit and I say, keep em guessing!
So, these little delights are more technically called Gnudi meaning “nude” in Italian, since they’re basically the filling of a ravioli without its shell. So why does it matter? It really doesn’t, but I’m going to give you the technical deets because, you’re here so why not learn something?!
Gnudi vs. Gnocchi:
Gnudi:
- Ingredients: Ricotta-based, mixed with flour and egg, sometimes with a touch of spinach or Parmesan.
- Texture: Light, creamy, and oh-so-pillowy.
- Preparation: Super simple, focusing on the delicate nature of ricotta. Boil ‘em till they float and serve with a light sauce like my 😋 Sage Brown Butter Sauce.
Gnocchi (from the Italian word “nocchio,” meaning a knot in wood, or from “nocca,” meaning knuckle):
- Ingredients: Mostly potato, mixed with flour and egg.
- Texture: Dense, chewy, and more substantial.
- Preparation: Pairs well with hearty sauces like pesto, meat ragu, or my 🤤 Bestie Alfredo aka Prosciutto Nutmeg Cream Sauce.
At the end of the day, the day gone end and they are both absolutely delicious. I personally love serving these pillowy delights tossed in a nutty sage and garlic brown butter sauce—hello, flavor town! And I don’t skimp on the freshly grated Parmesan to “garnish” either because, let’s be real, cheese is life and love in cream form. And when I’m feeling a bit fancy, I throw in some crispy pancetta bits for that extra touch of luxe. We’re living large over here, ok! Thirty(ish), flirty, and thriving! My life was meant for joy, and so is yours!
I really hope you give this recipe a go and adore it as much as I do. Let me know in the comments how you served it!
Recipe
Gnudi aka Easy Herby Ricotta Gnocchi
45
5
50
8
Medium
Ingredients
Gnudi aka Easy Herby Ricotta Gnocchi
- 32 ounces Whole Milk Ricotta strained for an hour (14 oz.) (or 14 oz. Whole Milk Impastata)
- 1 large Egg
- u00be cup Parmesan Cheese (3.5 oz.) finely grated, (+ more for garnish)
- u00bd teaspoon Kosher Salt
- 1 u00be cup All Purpose Flour (9 oz.), (+ more for dusting)
- 1 tablespoon minced fresh herbs sage, parsley, rosemary, thyme, oregano (or 1 teaspoon or Bell's All Natural Seasoning)
Instructions
Add instruction steps in the APAG Recipe Fields panel.
Notes
- To store gnocchi: This is a good point (step 9) to freeze any gnocchi you will not be cooking. Make sure they are well coated with flavor and spaced evenly on a baking sheet. There should be no touching. Put them in the freezer until they freeze through. From there, you can gather them into a freezer bag. They can touch once frozen, but they will stick together and never come apart if they're touching initially. Cook from frozen, no need to thaw.
Alex’s Tips
- You can also let the ricotta drain overnight in the fridge. Just make sure it's mostly covered, so it doesn't absorb fridge flavors.
Keep Exploring
The BEST Fluffy Dinner Rolls
Worth the Calories
Bestie Alfredo (Parmesan Cream Sauce)
Worth the Calories
Dreamy Cheesecake Cream Cheese Frosting
Worth the Calories