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Home » Full selection of recipes » Gnudi Toscani – fluffy dumplings made with ricotta

Gnudi Toscani – fluffy dumplings made with ricotta

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gnudi toscani with parmesan cheese, butter and dill

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!

gnudi toscani with parmesan cheese, butter and dill

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 with parmesan cheese, butter and dill

Gnudi Toscani

Airy and fluffy gnudi are ricotta dumplings, coated in semolina flour which are usually pan fried in aromatic butter.
5 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian, Mediterranean
Diet: Low Fat, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 6 minutes minutes
Resting time: 16 hours hours
Total Time: 16 hours hours 16 minutes minutes
Servings: 4 people
Calories: 550kcal
Author: Daniele Gallo

Equipment

  • Scale
  • Large bowl
  • Slotted spoon or spider
  • Frying Pan

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

HINT AND TIPS:
Sometimes it proves tricky to cook the Gnudi in water as they tend to brake; I have found that steaming them for 10 minutes will guarantee the perfect result every time.
Allergens: MILK, GLUTEN, EGG
Suitable for Vegetarians

Nutrition

Calories: 550kcal | Carbohydrates: 45g | Protein: 20g | Fat: 25g

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 

Subscribe to our blog and we will email you with new recipes and cocktails which are easy to make at home. 

Leave a comment below and let us know your thoughts. Feel free to ask questions and we would be happy to answer them. 

Stay safe and eat well! 

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Reader Interactions

Comments

  1. Jen Talley says

    28/05/2020 at 01:44

    I pinned this recipe to save for later! I can’t wait to try it!

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  2. Emily says

    28/05/2020 at 02:39

    Wow! I’ve never had these before but now I really want to try them!

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  3. Jess says

    28/05/2020 at 05:41

    5 stars
    Pan Fried in Butter?! Are you kidding me! Sign me up!

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  4. Leslie says

    28/05/2020 at 16:14

    5 stars
    This recipe looks amazing! I’ve never attempted to make gnudi before, but this looks pretty easy!

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  5. Debra says

    28/05/2020 at 17:05

    5 stars
    Oh….these sounds delish! My kids will love their creamy inside and the texture sounds perfect. Thanks for the tip on steaming them.

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    Reply
  6. Nart at Cooking with Nart says

    02/06/2020 at 13:10

    5 stars
    Looks delicious, Love that you use ricotta in this recipe![

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    Reply
  7. Jenn says

    02/06/2020 at 13:47

    5 stars
    This is an amazing recipe, and your step by step instructions turned out perfectly! I felt like a chef, and everybody loved every bite!

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    Reply
    • Daniele says

      03/06/2020 at 17:30

      We are so glad everyone enjoyed them!

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      Reply
  8. Jessica Formicola says

    02/06/2020 at 15:15

    5 stars
    Oh wow, do these look delicious! I am going to try them for dinner tonight- thanks for sharing!

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    Reply
    • Daniele says

      03/06/2020 at 17:31

      Hope your dinner party goes well!

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      Reply
  9. Angela says

    02/06/2020 at 16:37

    5 stars
    These Gnudi Toscani look so fluffy and inviting. I can’t wait to try them.

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    Reply
5 from 8 votes (1 rating without comment)

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