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If you’ve never heard of gnudi, think of it as gnocchi’s slightly more sophisticated and delicious cousin.
Gnudi (pronounced “nyoo-dee”) are soft, pillowy Italian dumplings made primarily from ricotta cheese — lighter than gnocchi, more delicate than pasta, and honestly one of the most satisfying things you can make from scratch. The name literally means “naked” in Italian, because these little dumplings are basically just the filling without the pasta wrapped around them. Rustic, simple, and absolutely wonderful.
The best part? They sound way more impressive than they are to make. A handful of ingredients, a little patience, and you’ve got a restaurant-worthy dish.
The recipe can be found here.
First things first — drain your ricotta. Add it to a fine mesh strainer and let it sit for about 30 minutes to release as much excess liquid as possible. This step is important, so don’t rush it. The drier the ricotta, the better your gnudi will hold together.
Once the ricotta is drained, add all of your ingredients to a mixing bowl and stir until well combined. The dough will be a little sticky and that’s perfectly normal — don’t panic. Pop it in the fridge for 20-30 minutes to firm up and make it easier to work with.
When the dough is ready, lightly flour your counter and turn it out. Divide it into portions and roll each one into a strip about ½-inch thick, then cut into 1-inch pieces. Dust with a little extra flour as you go to keep things from sticking. They don’t have to be perfect — a little rustic is part of the charm.
Bring a pot of well-salted water to a boil and drop in the gnudi. They’ll sink to the bottom at first, then float to the surface as they cook. Once they’re floating, let them go for another 3-4 minutes and then they’re done.
Use a slotted spoon to transfer them to a bowl, add the pesto, and gently toss until every little dumpling is coated. Plate them up, finish with a generous shower of freshly grated parmesan, and serve immediately.
The recipe can be found here.
Light, pillowy, and coated in fresh pesto — these homemade gnudi are the kind of dish that feels like a total labor of love without actually being all that much work. Once you’ve made them from scratch, you’ll understand why they’re such a staple in Italian cooking.
Whether you’re cooking for a dinner party or just treating yourself to something a little different on a weeknight, this recipe always delivers.
Happy Cooking!
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