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Gnudi (Ricotta Gnocchi)
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Delicate ricotta gnudi with fresh basil and Parmigiano-Reggiano - a tasty twist on pasta or gnocchi!
Ingredients:
  • 1 pound fresh basil, stems removed
  • 1 cup ricotta cheese
  • 0.75 cup all-purpose flour, divided
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 2 egg yolks, lightly beaten
  • 0.25 teaspoon freshly grated nutmeg
  • 2 teaspoons freshly ground white pepper
  • 2 teaspoons sea salt, or more to taste
  • 0.5 lemon, juiced
Instructions:
  • Bring a large pot of salted water to a boil. Add basil and cook uncovered for just 1 minute until wilted. Quickly cool in ice water to preserve the vibrant color. Drain, squeeze out excess water, then finely chop.
  • Combine ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Stir in basil, white pepper, and salt until the gnudi mixture is thoroughly blended.
  • Coat your hands with the remaining 1/4 cup of flour, then shape the gnudi mixture into small balls.
  • In a big pot of salted boiling water, add lemon juice. Cook gnudi in small batches until they float to the surface, for about 3 to 4 minutes. Drain the gnudi.

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