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Deliciously creamy and utterly comforting, these Ricotta Gnudi are about to become your favorite recipe. Soft and pillowy in texture—similar ravioli without the pasta shell—these Italian dumplings are made from rich ricotta cheese and a couple pantry staples, like flour and eggs. Perfectly savory and beautifully rich, yet delicate and airy-light, these “naked raviolis” are like little magical cheese clouds that melt in your mouth!

“Like clouds made of cheese! These were terrific!”

– AJ
Overhead photo of a bowl of ricotta dumplings in marinara sauce with fresh basil.

Update: This recipe for ricotta gnocchi was originally published in October 2014. I made updates to the post below to include more information about making delicious Italian dumplings at home! 

Hi friends! If you love cheese, then you’re going to love these fluffy, rich Italian ricotta cheese dumplings–also known as gnudi:

Table of Contents

About these Italian dumplings

Beautifully fluffy, airy, and light as a feather, yet creamy, rich, and oh-so-delicious, ricotta gnudi are essentially a cousin of gnocchi or ravioli. And they’re a true culinary delight!

Made with a combination of ricotta cheese and just enough flour and egg to hold a dumpling shape, I’m honestly not over-exaggerating when I say eating these little pillows of ricotta cheese will make your mouth feel like it’s floating on a cloud in culinary heaven – figuratively, of course.

And, bonus points, this recipe for ricotta dumplings is straightforward and only requires a few pantry staples. Whether you drizzle them with brown butter sauce, toss them in homemade marinara sauce, or give them a bath of creamy alfredo sauce, this Italian dumpling recipe will have you feeling like an authentic chef in no time!

Why you’ll love this recipe

TL;DR? Here’s why these soft cousins of gnocchi or ravioli are the best:

  • Easy to Make and Quick to Cook. All it takes is a little mixing and kneading of the dough. And, these Italian dumplings only take a few minutes to cook once they are formed.
  • Pantry Staples, Economical Recipe. All you need are some pantry staples and a few budget-friendly ingredients to make this Italian nudi recipe.
  • Pillowy Texture Perfection. Ricotta cheese brings a subtle sweetness and creaminess while eggs add richness, parmesan cheese lends complex flavor, and black pepper adds a gentle kick. Pair them with whatever sauce you love to create a symphony of delicious flavors.
  • Great for Novice Cooks. If you have never made gnocchi, ravioli, or any type of pasta dough before, this is a great recipe to start with.
  • Family-Friendly and Customizable. I’ve yet to meet a kid or adult who doesn’t love these fluffy, mildly-flavored dumplings. But, you can tweak the flavors by adding herbs, spices, playing around with the cheeses, and experimenting with sauces to create something perfect for you and your tastebuds.
  • Freezer-friendly. Make this ricotta gnocchi recipe ahead of time and store in the freezer for quick heat and eat meals.
Overhead photo of the ricotta cheese, two large eggs, parmesan cheese, kosher salt, and pepper in a large bowl before being mixed together.

What are ricotta gnudi?

If you are new to the world of Italian cuisine, you may be wondering, what exactly is a gnudi?

Gnudi or nudie (pronounced “noo-dee”) are soft, pillowy dumplings made from ricotta cheese, flour, and eggs. Often called “naked ravioli” since they’re like ravioli without pasta shell, they have a delicate, light mouthfeel.

Gnudi vs gnocchi

Both gnudi and gnocchi are types of Italian dumplings. However, the main difference lies in their main ingredients. Gnudi are made with ricotta cheese, while gnocchi on the other hand are made with mashed potatoes. Thus, ricotta cheese gnudi have a softer and fluffier texture, while potato gnocchi are more dense with a firmer bite.

Fun fact: Ricotta is a type of Italian cheese that is made from whey, which is the liquid left over from making cheese. It is a very creamy cheese with a slightly sweet flavor.

Overhead photo of raw ricotta gnudi on a sheet of floured parchment paper - before cooking.

Ingredients for ricotta dumplings

You probably already have the ingredients to make this Italian dumplings recipe hanging around your kitchen. Here’s what to grab:

  • Ricotta Cheese: I prefer to use whole milk ricotta cheese for this recipe.
    • Substitution: I recommend subbing in cream cheese or cottage cheese to have the most similar texture to the gnudi.
  • Parmesan Cheese: For the best flavor, buy a fresh block of parmesan cheese and grate it fresh.
    • Substitution: If you are in a pinch, you can use the pre-grated, store-bought kind.
  • Garlic: I like to use fresh garlic for this recipe. Mince it very finely or use a garlic press to mash it into a garlic paste.
  • Eggs: You will need 2 large eggs to make these ricotta gnocchi!
  • Ground Nutmeg: This is a key ingredient that adds a layer of warm and nutty flavor.
    • Substitution: If you don’t have any on hand, you can leave it out or sub in some ground allspice.
  • Salt and Pepper: Use kosher salt and fresh-ground pepper to taste.
  • Flour: The best type of flour to make Italian dumplings is all-purpose flour. I always have it in my pantry!
    • Substitution: Substitute all-purpose flour for Italian Double Zero 00 flour. For gluten-free gnocchi, use gluten-free 1:1 flour instead.

If you’ve got leftover ricotta cheese, put it to good use in these recipes: ricotta pancakes, ricotta toast with blueberries, sweet breakfast strata, dip with ricotta cheese, Italian shells with pumpkin and ricotta, and sausage ricotta baked ziti.

Recipe variations

  • Blended Cheese Dumplings. For a super-creamy texture, use a combination of both ricotta cheese and mascarpone cheese.
  • Spinach Ricotta Gnudi. If you’re looking for a little veggie-goodness, sauté chopped spinach and add it to the dumpling dough.
  • Ricotta and Lemon Ricotta Dumplings. I love adding a little fresh lemon zest to the gnudi dough in the spring and summer for a pop of bright flavor.
  • Ricotta and Herb Gnudi. Incorporate herbs, like Italian parsley, basil, scallions, thyme, or chives into the gnudi mixture for an herbaceous twist. Or simply add a little Italian seasoning blend if you’ve got it.
Overhead photo of simmered and sautéed ricotta cheese dumplings in a large skillet.

Follow these chef expert tips for perfect gnudi

  • Use High Quality Ricotta. Fresh, high-quality ricotta cheese will make a difference in both texture and flavor—so select a brand you love to use in this Italian dumpling recipe.
  • Use Freshly Grated Parmesan. That pre-grated Parmesan cheese is lacking the same flavor as fresh and tends to be dry. Grab a block and grate it fresh to ensure the best flavor and texture.
  • Drain the Ricotta Cheese. Excess moisture will make the gnudi fall apart during cooking. Make sure you dump your ricotta into a fine mesh sieve placed over a bowl and let drain for at least 15 minutes before pressing to remove excess water.
  • Don’t Overwork the Gnudi Dough. Make sure you mix just until the ingredients are combined. And when shaping the dough into dumplings, handle it gently—over-mixing and overworking will make your gnudi turn out dense instead of fluffy and light.
  • Chill Before Cooking. Once you’ve shaped the gnudi dough into dumplings, chill them for at least 20 to 30 minutes. This will help them hold together better while simmering.
  • Test One Gnudi. Before cooking the whole batch, drop just one gnudi into simmering water—if it falls apart, you’ll need to add a little more flour.
  • Sauté for Crisp Texture. If you prefer super fluffy ricotta gnudi, simmer them and then toss them with your sauce. However, if you’re looking for dumplings that are crisp and fluffy, sauté them in a little butter and/or oil before saucing.
  • Sauce and Garnish. Sauces and garnishes are the easiest way to customize this gnudi recipe, so don’t skip them and consider them wisely. I like marinara sauce along with plenty of grated parmesan, red pepper flakes, and fresh basil leaves. But, use what you love!

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Should I use a food processor or mixing bowl to make the Italian dumpling dough?

Some find that it is easier to use a food processor to make the dough for these ricotta dumplings. It comes together quickly and easily this way. Plus, it gives the ricotta gnocchi a more silky smooth interior. Just make sure to not “over process” the dough, or the gnudi will turn out gummy.

If you don’t have a food processor, you can simply use a mixing bowl to make this Italian dumpling recipe instead. Just be sure to mix everything together until the ingredients form a sticky dough ball.

How do I prevent my gnudi from falling apart?

There are a few keys to ensuring your Italian ricotta dumplings hold together:

  • Drain Ricotta. Make sure you drain the ricotta well to remove all excess water.
  • Use Enough Flour and Eggs. If you just tried to simmer balls of ricotta they’d fall apart. You need enough flour and eggs (binders) to hold them together. But, don’t use too much flour or they’ll be dense.
  • Chill the Dumplings Before Cooking. After forming the dough into dumplings, be sure to give them a chill before cooking—this will help firm them up a little bit.
  • Gently Simmer. Be sure to cool the gnudi in gently simmering water. Since they’re delicate you don’t want to harshly cook them in rapidly moving water.

Why are my ricotta cheese gnudi mushy?

If your gnudi are too mushy, there could be few reasons:

  • Too Much Moisture. Make sure you drain the ricotta cheese well before making this dumpling recipe. If you don’t, the dough will have too much water, which will cause mushy gnudies.
  • Too Little Flour. Alternatively, you could have added too little flour, which will also make the dumplings mushy. You need flour to hold the dumplings together, but not too much they turn out gummy.
  • Over-Cooking. It’s also possible you left the ricotta dumplings too long in the simmering water. Once they float to the surface of the water, they’re done cooking. I would recommend staying by the stove so you can scoop them out in time!

What sauce for dumplings with ricotta?

Marinara is the classic choice for gnudi, but these fluffy dumplings pair fantastically with most pasta sauce. Below are some ideas to inspire:

  • Brown butter and sage. This is a classic Italian combo that works so well with nudi pasta. The sage adds a beautiful earthy flavor, and the salty butter makes it all come together.
  • Tomato sauce. Any tomato sauce made with tomatoes and fresh basil, such as beef bolognese sauce and spaghetti meat sauce will be the perfect accompaniment to these ricotta gnocchi.
  • Aglio e olio. This garlic and oil sauce is a staple in Italian cuisine. It is so simple to make and only requires a few ingredients that you probably already have in your pantry. Totally in line with the theme of this recipe!
  • Cream sauce: Your favorite white cream sauce, such as vodka tomato cream sauce, cream cheese sauce, Alfredo or garlic cream, will transform this Italian dumpling recipe into the ultimate cozy dinner!
  • Pesto sauce. This is my personal favorite way to enjoy these ricotta gnocchi! You can make your own pesto or use your favorite store-bought pesto. Personally, I love sun dried tomatoes pesto here, but basil pesto is delish as well.

Can I make this Italian dumpling recipe ahead of time?

Yes! You can make and shape the ricotta gnudi up to a day in advance. Just place them onto a floured tray and cover with plastic wrap. Then store in the fridge until you are ready to cook them.

Close-up photo of the inside of a ricotta gnudi, showcasing the cheese interior.

Serving Ricotta cheese dumplings

  • Tossed in Sauce. For classic Italian dinner vibes simply drench the gnudi in tomato marinara, brown butter, or your favorite pasta sauce.
  • Butter Treatment. Serve the dumplings in a simple sage-infused butter sauce and top with crispy sage leaves for garnish. Then serve with plenty of warm roasted double garlic bread or crusty bread and bread dipping oil on the side for a simple, yet gourmet dinner idea.
  • Alongside Tomato Soup. While this isn’t a traditional serving idea, it is a delicious one! Try dunking your cheesy gnudi into a bowl of cozy homemade tomato soup or italian sausage soup for a twist on soup and grilled cheese.
  • With Roasted Veggies. If you’re looking for a lighter side option, simply serve this Italian dumplings recipe with your favorite Italian-inspired veggies, like sautéed onions and bell peppers or prosciutto wrapped asparagus bundles.

Storing leftovers

Storage instructions

  • Refrigeration: Allow leftover gnudi to cool to room temperature before storing in an airtight container in the fridge for up to 2 to 4 days.
  • To reheat, add the dumplings to a sauté pan with a little bit of butter or olive oil and cook over medium heat until they are warmed through.

Freezing instructions

These Italian dumplings freeze really well:

  • Freezing Tip: Make sure gnudi have a light coating of flour before you freeze them, so they don’t stick together. And then, flash-freeze them in a single layer on a sheet pan, before transferring them to a freezer-safe bag or storage container.
  • Storage: Store in the freezer for up to three months.
  • Using Frozen Ricotta Gnudi: When you’re ready, cook them straight from frozen—no need to thaw!
Overhead, close-up photo of a gnudi garnished with basil and parmesan cheese.

This recipe for homemade Italian nudie pasta is perfect for making in the fall and winter seasons! Not only is it easy to make, but it’s ideal for meal prep and serving for dinner.

Your friends and family are going to LOVE this ricotta gnocchi recipe!

Craving MORE? For more tasty recipe inspiration, be sure to follow me on Instagram, Pinterest, and Facebook. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter.

More recipes with dumplings!

Overhead photo of italian dumplings made with ricotta cheese on a bed of marinara sauce in a white bowl.

Italian Dumplings: Ricotta Cheese Gnudi

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Deliciously creamy and utterly comforting, these Ricotta Gnudi are about to become your favorite recipe. Soft and pillowy in texture—similar ravioli without the pasta shell—these Italian dumplings are made from rich ricotta cheese and a couple pantry staples, like flour and eggs. Perfectly savory and beautifully rich, yet delicate and airy-light, these "naked raviolis" are like little magical cheese clouds that melt in your mouth!

Equipment

  • 1 Strainer – for straining ricotta
  • 1 Large Mixing Bowl – for Gnudi "dough"
  • 1 Baking Sheet with Parchment Paper – for holding the dumplings
  • 1 Large Pot – for simmering the dumplings
  • OPTIONAL large skillet – for crispy Gnudi dumplings

Ingredients 

  • 1 (15-ounce) Container Whole Milk Ricotta Cheese (about 2 cups)
  • 1 Cup Freshly Grated Parmesan Cheese – plus more for serving (4.5 ounces)
  • 2 Cloves Garlic – grated or minced & smashed into a paste
  • 2 Large Eggs
  • 1/16 tsp Ground Nutmeg
  • to taste Kosher Salt & Ground Black Pepper
  • ¾ Cup All-Purpose Flour – spooned & leveled, plus more for dusting work surface (106 grams) (substitution: 00 or Gluten-Free Flour)
  • Optional Serving and Garnishes: Marinara Sauce Chopped Fresh Basil, Fresh Lemon Zest, Red Pepper Flakes

Instructions

  • Strain Ricotta Cheese: Place a fine mesh strainer inside a mixing bowl, arranging the strainer so that it’s suspended over the bowl.
    Add the ricotta to the strainer and set aside for 15 minutes to drain.
    Once 15 minutes has passed, remove the ricotta from the strainer and place it on a double paper towel-lined work surface. Pat and press completely dry with more paper towels.
  • Make Ricotta Dumpling “Dough”: To a large mixing bowl, add the dry ricotta, parmesan, garlic, eggs, nutmeg, ¾ teaspoon salt, and heaping ¼ teaspoon pepper. Grab and spoon and stir the ingredients until they're *just* combined.
  • Add flour: Add ¾ cup of flour and stir until the ingredients are just combined and the mixture forms a sticky dough. In necessary, add more flour 1 tablespoon at a time until a sticky dough forms.
    (Note: Don’t over-stir or add too much flour to the dumpling dough or it will become gummy!)
  • Chill Dumpling Dough – Optional but Recommended: Cover the bowl and place the gnudi mixture in the refrigerator for at least 30 minutes, or up to overnight.
    (Tip: Refrigerating the “dough” makes it less sticky and easier to work with. I’ve found that around 1 hour or more is best.)
  • Scoop, Flour and Form Italian Dumplings: Line a large baking sheet with parchment paper. Lightly flour the parchment paper and then set the baking sheet aside.
    Lightly flour a clean work surface. Using a 2-tablespoon cookie scoop (or a large spoon), scoop a mound of dough and gently place onto your floured work surface.
    Roll the dumpling around to coat in flour. Pick it up and roll the dumpling around in your hands to shake off excess flour while shaping your dumpling. You can shape them however you like, into rounds, ovals, etc.
    Once shaped, transfer the dumpling to parchment paper. Then continue scooping, rolling, and forming until all the dough is used.
  • Chill Dumplings: Cover the tray of dumplings and place them in the refrigerator while you move on to the next step and bring a pot of water to a simmer.
    OR freeze for later: Alternatively, you can stop at this point and freeze the dumplings to use later! To freeze, instead of placing the tray in the refrigerator, place it in the freezer and store until dumplings are frozen solid, about 1 hour. Transfer the frozen dumplings to a large freezer-safe storage bag and keep in the freezer for up to 3 months. When ready to use, cook the frozen dumplings according to the recipe, adding 3-5 minutes to the cook time.
  • Prepare Water: Bring a large pot of water to simmer over medium heat.
    Once simmering, season the water with 2-3 teaspoons of kosher salt.
    (Tip: DO NOT boil the water or attempt to cook the gnudi in rapidly simmering or boiling water – they will fall apart!)
  • Cook Ricotta Gnocchi: Working in two separate batches, add half the gnudi to the water. Let the dumplings gently simmer for 3-5 minutes, or until dumplings are cooked through. (Note: The dumplings will float to the top quickly – this isn’t an indication of doneness.)
    Use a slotted spoon to transfer the cooked dumplings to a colander to drain.
    Repeat with remaining dumplings.
    Continue to next step for crispy dumplings or skip directly to serving.
  • Optional – for crispy exterior – sear the gnudi: Add 1-2 tablespoons of butter to a large skillet over medium-high heat.
    Once butter is melted, add half the gnudi and cook, turning gently for even cooking, until golden brown and crisp all over, about 3-4 minutes total. Remove to a plate.
    Add more butter to the pan and repeat process with remaining gnudi.
  • Serve: Toss or serve with warm marinara sauce, more parmesan, fresh basil, or your favorite fresh herbs. Enjoy!

Notes

  • Food Processor vs. Mixing Bowl: You can use a food processor to make this recipe, which will give your Gnudi (ricotta gnocchi) a more silky-smooth interior. However, I find using a bowl is easier. If using a food processor, be careful not to over-process your dumpling “dough” or it will turn gummy.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Yield: approximately 20 dumplings
  • Serves: 4-6 people
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 190kcal    Carbohydrates: 19g    Protein: 11g    Fat: 8g    Saturated Fat: 4g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 2g    Trans Fat: 0.01g    Cholesterol: 115mg    Sodium: 419mg    Potassium: 97mg    Fiber: 1g    Sugar: 0.2g    Vitamin A: 288IU    Vitamin C: 0.5mg    Calcium: 298mg    Iron: 2mg
Course: entree
Cuisine: Italian

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