Gnudi Toscani are a fantastic recipe with origins from the Tuscan region of Italy, commonly find in Florence with some variations called Malfatti. They are ricotta dumplings, coated in semolina flour which are usually pan fried in aromatic butter.
What is the difference between Gnudi and Gnocchi?
Gnudi are lighter little balls of ricotta cheese, “pillowy” and soft, delicate in flavour. Whiles gnocchi, made from potatoes or even ricotta are tougher, slightly chewer, due to the flour in the dough.
Can I eat plain ricotta?
Ricotta cheese is one of the most versatile ingredients in the kitchen. I would say is a creamy carrier of flavour. It can be used plain, in savoury dishes and in sweet dishes. From a base for a roasted tomato bruschetta to a scrummy cheesecake, or even just mixed with seasonal fruit and honey for breakfast.
Why not make a nutella mouse using ricotta cheese, for low fat alternative!
Let's make gnudi Toscani!
Ingredients:
- 350 g Ricotta cheese
- 300 g Semolina
- 60 g Butter
- 25 g Parmesan cheese
- 1 Egg yolk
- 20 g Dill or Sage
- 2 g Nutmeg
- Salt and Pepper to taste
Watch our video hot make Gnudi Toscani
Method:
1 Tip the ricotta into a fine sieve, place on top of a bowl and leave to drain for at least 4 hours.
2 Decant the drained ricotta into a large bowl, add the nutmeg, parmesan cheese, egg yolk and seasoning. Mix well until a uniform mix is formed.
3 Spread about 1/3 of semolina on the bottom of a little tray. Using a tablespoon as a measure, spoon and roll with your hands little balls and place on the semolina in the tray. Dust your hand with semolina to avoid sticking.
4 Once all the balls have been formed, cover them with the remaining semolina, place in the fridge to dry and chill overnight, or at least 12 hours.
5 When ready to cook them, place a large pot of salted water on the heat, once simmering, using a spider or a slotted spoon, lower down the Gnudi into the water, cook for 2-3 minutes.
6 Meanwhile, put the butter and dill in a frying pan (Skillet) and melt until the butter starts foaming, then add the Gnudi and cook until they crisp up. Once the butter reached a light nut colour the Gnudi will be ready to serve.
7 Plate them and top with the remaining grated parmesan a a light dusting of nutmeg.
What other sauces can i use for Gnudi Toscani?
Gnudi are traditionally served in aromatic butter with herbs like dill or sage, however you can also try this fluffy dumplings with other delicate sauces which will not over power the flavour of ricotta. Therefore we would suggest homemade basil pesto or zucchini pesto, both of the sauces are will compliment the gnudi very well.
If you prefer to serve gnudi as a starter you could follow up your feast with shrimp burger or pork escalopes in aromatic breadcrumbs.
Gnudi Toscani
Equipment
- Slotted spoon or spider
Ingredients
- 350 g Ricotta cheese
- 300 g Semolina
- 60 g Butter
- 25 g Parmesan cheese
- 1 Egg yolk
- 20 g Dill or Sage
- 2 g Nutmeg
- Salt and Pepper to taste
Instructions
- Tip the ricotta into a fine sieve, place on top of a bowl and leave to drain for at least 4 hours.
- Decant the drained ricotta into a large bowl, add the nutmeg, parmesan cheese, egg yolk and seasoning. Mix well until a uniform mix is formed.
- Spread about 1/3 of semolina on the bottom of a little tray.
- Using a tablespoon as a measure, spoon and roll with your hands little balls and place on the semolina in the tray. Dust your hand with semolina to avoid sticking.
- Once all the balls have been formed, cover them with the remaining semolina, place in the fridge to dry and chill overnight, or at least 12 hours.
- When ready to cook them, place a large pot of salted water on the heat, once simmering, using a spider or a slotted spoon, lower down the Gnudi into the water, cook for 2-3 minutes.
- Meanwhile, put the butter and dill in a frying pan (Skillet) and melt until the butter starts foaming, then add the Gnudi and cook until they crisp up. Once the butter reached a light nut colour the Gnudi will be ready to serve.
- Plate them and top with the remaining grated parmesan a a light dusting of nutmeg.
Video
Nutrition
We hope you have enjoyed gnudi Toscani recipe, share it with all you friends and family, have a feast. This air light ricotta dumplings are super delicious!
Some of the other recipes which you will enjoy:
- Mushroom Risotto
- Mezze Maniche con Moscardini
- Sicilian Caponata
- Homemade Basil Pesto
- Parmesan crusted Asparagus
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Stay safe and eat well!
I pinned this recipe to save for later! I can’t wait to try it!
Wow! I’ve never had these before but now I really want to try them!
Pan Fried in Butter?! Are you kidding me! Sign me up!
This recipe looks amazing! I’ve never attempted to make gnudi before, but this looks pretty easy!
Oh….these sounds delish! My kids will love their creamy inside and the texture sounds perfect. Thanks for the tip on steaming them.
Looks delicious, Love that you use ricotta in this recipe![
This is an amazing recipe, and your step by step instructions turned out perfectly! I felt like a chef, and everybody loved every bite!
We are so glad everyone enjoyed them!
Oh wow, do these look delicious! I am going to try them for dinner tonight- thanks for sharing!
Hope your dinner party goes well!
These Gnudi Toscani look so fluffy and inviting. I can’t wait to try them.