Quick and Easy Gnudi Recipe (Ricotta Gnocchi) (2025)

By Cyn Gagen 4 Comments

Filed Under: COOK, Meatless Meals, Pasta

This isn’t the typical potato gnocchi but it is a lighter version made with ricotta, known as gnudi. My quick and easy gnudi recipe is not only simple to make, it’s delicious.

You can make these ahead of time and they freeze quite well. Make them into little balls (super simple – the kids can help too!) or roll them out and cut them like traditional gnochhi if you prefer.

If you want the traditional gnocchi recipe, you can find mine here! Gnudi as well as traditional gnocchi can be served as a side dish or you can turn it into a main!

Quick and Easy Gnudi Recipe (Ricotta Gnocchi) (1)

Simple Homemade Gnudi Recipe

Be sure to scroll down for a printable recipe card.

Ingredients:

3/4 cup flour

1 egg (or 2 egg yolks)

1/2 cup grated Parmesan

1/2 tsp. salt

8 oz. ricotta cheese – I like to use creamy ricotta

Instructions:

Mix all of the ingredients together. The dough should be slightly sticky but you need to be able to handle it. Add more flour about a tablespoon at a time if the dough is too sticky to handle.

Put in the refrigerator for about 20 minutes. Separate the dough into quarters to make it easier to work with. Pinch off a piece and roll into balls about 3/4 inch in size or so. You may need to use some flour on your hands to keep the balls from sticking.

Some people prefer to make these in the same way that traditional gnocchi is made. In this case, roll each quarter of the dough into a snake. Cut those strips of dough into 1 inch long pieces.

Pro Tip: you can freeze some of the gnudi for future use. I like to lay it on a tray or some other flat surface and freeze it until it’s solid enough to place into freezer bags.

To cook it, bring water with a touch of salt in it to a boil and add the gnudi. The gnudi should begin to float on the surface of the water. When they do, continue to cook for 2-3 minutes and they should be done!

An alternative to boiling is to pan fry the gnudi. This gives them a golden outer “crust” with the soft interior.

Quick and Easy Gnudi Recipe (Ricotta Gnocchi) (2)

Suggested toppings for the gnudi:

Of course you can top the gnudi with your favorite pasta sauce, but here are a couple options that I really like.

Try my Spinach Basil Pesto or my Cilantro Pine Nut Pesto. They’re both SO good on gnudi.

Other favorite options – melted butter, lemon juice, black pepper, and Parmesan; brown butter and fresh sage leaves; olive oil, black pepper, and fresh basil leaves

Quick and Easy Gnudi Recipe (Ricotta Gnocchi) (3)

Print

Simple Gnudi Recipe (Ricotta Gnocchi)

This isn't the typical potato gnocchi but it is a lighter version made with ricotta, known as gnudi. My quick and easy gnudi recipe is not only simple to make, it's delicious.

CourseMain Course

CuisineItalian

Prep Time 10 minutes

Cook Time 10 minutes

Refrigeration Time 20 minutes

Total Time 40 minutes

Servings 4

Calories 254 kcal

Ingredients

  • 3/4cupflour
  • 1eggor 2 egg yolks
  • 1/2cupgrated Parmesan
  • 1/2tsp.salt
  • 8oz.ricotta cheese – I like to use creamy ricotta

Instructions

  1. Mix all of the ingredients together. The dough should be slightly sticky but you need to be able to handle it. Add more flour about a tablespoon at a time if the dough is too sticky to handle.

  2. Put in the refrigerator for about 20 minutes. Separate the dough into quarters to make it easier to work with. Pinch off a piece and roll into balls about 3/4 inch in size or so. You may need to use some flour on your hands to keep the balls from sticking.

  3. Some people prefer to make these in the same way that traditional gnocchi is made. In this case, roll each quarter of the dough into a snake. Cut those strips of dough into 1 inch long pieces.

  4. To cook it, bring water with a touch of salt in it to a boil and add the gnudi. The gnudi should begin to float on the surface of the water. When they do, continue to cook for 2-3 minutes and they should be done!

  5. An alternative to boiling is to pan fry the gnudi. This gives them a golden outer “crust” with the soft interio

Recipe Notes

Pro Tip: you can freeze some of the gnudi for future use. I like to lay it on a tray or some other flat surface and freeze it until it’s solid enough to place into freezer bags.

Nutrition Facts

Simple Gnudi Recipe (Ricotta Gnocchi)

Amount Per Serving

Calories 254Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 81mg27%

Sodium 494mg21%

Potassium 115mg3%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 1g1%

Protein 15g30%

Vitamin A 420IU8%

Calcium 266mg27%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Quick and Easy Gnudi Recipe (Ricotta Gnocchi) (2025)

FAQs

What is the difference between ricotta gnocchi, and gnudi? ›

If you were to take gnocchi and replace the potatoes and with ricotta cheese, you'd have gnudi. For this reason, you'll hear gnudi referred to as "ravioli without the wrapper," which makes sense, as gnudi means "nude" in Italian.

Why is my gnudi falling apart? ›

Here's the thing: both of the main ingredients in this dish—ricotta and boiled spinach—are mostly water. These dumplings, made out of ingredients that are mostly water, will absolutely fall apart if there is even a little bit too much water in them.

What does "gnudi" mean in Italian? ›

Gnudi is the Tuscan word for "naked" (in standard Italian nudi), the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of just the tasty filling without the pasta shell.

Is ricotta gnocchi better than potato gnocchi? ›

Comparatively speaking, ricotta gnocchi are quicker to prepare (just mix everything together- no potatoes to boil here!) and the texture is light and fluffy in a unique “spongey” type way. As for the taste, potato gnocchi taste like…. potato, whereas ricotta gnocchi are more mild in flavor.

Is gnocchi better or worse for you than pasta? ›

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Can I use cream cheese instead of ricotta in gnocchi? ›

It's super easy to make this homemade gnocchi recipe gluten-free – use gluten-free all-purpose flour. Make it vegan. You can also make this gnocchi recipe vegan by substituting the parmesan cheese with nutritional yeast and the ricotta with dairy-free cream cheese or dairy-free unflavored yogurt.

What does chooch mean in Italian? ›

The word chooch is another bastardization of a word in Italian, ciuccio. In most of Italy, this means "pacifier", but in southern Italian slang, it means "donkey". The southern Italian migrants to the U.S took this term and over time it became chooch. It is used to describe someone as stupid. Don't be a chooch!

How is gnudi pronounced in Italian? ›

In less romantic terms, gnudi can be thought of as nude ravioli, as the ingredients are quite similar to ravioli filling. The “g” is silent in both words; thus, gnocchi is pronounced “nyoh-kee,” while gnudi is pronounced “nyoo-dee” or simply “noo-dee.”

Can you freeze ricotta gnudi? ›

You should have about 16 to 20 finished gnudi. Sprinkle any remaining semolina in the bowl over the formed gnudi. Cover baking dish with plastic wrap and refrigerate for at least 1 and up to 3 days, turning the gnudi once per day. Once gnudi have formed a skin, they can be frozen.

Why are my ricotta gnocchi mushy? ›

Do not add too many gnocchi at once, or the water temperature of the boiling water will drop (especially if the gnocchi have been frozen), and the gnocchi may turn mushy. Depending on the size of your pot, you may need to boil the gnocchi in 3 to 4 batches.

Which flour is best for gnocchi? ›

Italian flour

Plus, it has too much protein: High-protein wheat results in chewy gnocchi. If you want to be true to Italian gnocchi, look for imported Italian flour marked "00 tenero," which is milled from soft wheat with a low protein content.

Can I use sour cream instead of ricotta in gnocchi? ›

Whenever possible, we recommend using a cheesy alternative for ricotta when cooking, but sour cream and Greek yogurt are both a-okay in a pinch!

What are the three main types of gnocchi? ›

Ndunderi: The Amalfi Coast specialty originally made with farro and curdled milk. Gnocchi alla Romana: Made with semolina and milk, this variety is shaped into squares and baked rather than boiled. Ricotta gnocchi: Also known as ravioli gnudi (“naked ravioli”), these are made with ricotta cheese instead of potatoes.

What is ricotta gnocchi made of? ›

Prepare the gnocchi: Stir together ricotta, eggs, Parmesan, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup flour. Add additional flour if needed to form a soft dough. Divide dough into 3 or 4 pieces and roll into 1/2-inch thick ropes on a floured surface.

Is there a difference between gnocchi and potato gnocchi? ›

Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.

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