Print

Italian Ricotta Gnudi in Cheese Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft and pillowy Italian ricotta gnudi baked in a rich, creamy cheese sauce with sage and mozzarella for a comforting and elegant homemade meal.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Boiling and Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 2 cups whole-milk ricotta cheese, well drained
  • 1/2 cup freshly grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1/3 cup all-purpose flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter
  • 1 tablespoon fresh sage, finely chopped
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil leaves, optional garnish
  • Extra grated Parmesan cheese, optional garnish

Instructions

  1. Drain the ricotta cheese thoroughly by placing it in a fine mesh sieve over a bowl for at least 30 minutes.
  2. In a large bowl, combine the drained ricotta, Parmesan cheese, beaten eggs, salt, and black pepper. Stir gently until smooth.
  3. Gradually add the flour and mix just until the dough comes together. Avoid overmixing.
  4. Lightly flour your hands and shape the mixture into small golf ball-sized dumplings. Place them on a lightly floured tray.
  5. Bring a large pot of salted water to a gentle simmer.
  6. Carefully lower the gnudi into the simmering water in batches and cook for 4 to 5 minutes, or until they float to the surface.
  7. Transfer the cooked gnudi to a paper towel-lined plate using a slotted spoon.
  8. Preheat the oven to 375°F (190°C).
  9. In an oven-safe skillet or baking dish, melt the butter over medium heat. Add the chopped sage and cook for 1 minute until fragrant.
  10. Pour in the heavy cream and stir in the mozzarella cheese. Cook until the sauce becomes smooth and creamy.
  11. Add the cooked gnudi to the sauce and gently coat them evenly.
  12. Bake for 10 to 12 minutes until the sauce is bubbling and lightly golden.
  13. Serve immediately with fresh basil and extra Parmesan cheese if desired.

Notes

  • Drain the ricotta well to prevent the gnudi from falling apart.
  • Keep the water at a gentle simmer instead of a rolling boil.
  • Spinach can be added to the gnudi mixture for a traditional variation.
  • For a lighter option, serve with tomato basil sauce instead of cheese sauce.
  • Freeze uncooked gnudi on a tray before transferring to a freezer-safe bag.

Nutrition

Find it online: https://savorymomskitchen.com/italian-ricotta-gnudi-in-cheese-sauce/