Naked Ravioli Gnudi, Cheese gnocchi with Portabella wine sauce

Deb Crane


We went to see a friends Band preform at a very fancy restaurant. I looked at the menu, and saw Gnudi. (pronounced "nu-dee")
I have never heard of it so I got home and did some research. Seems it is Ravioli that has no pasta casing. A.K.A. Naked Ravioli or Nude Ravioli.
I was intrigued so I had to try making them! I can say that they are very simple. If you like potato Gnocchi, you will love this nude ravioli! They are pillows of wonderful! Seems it was created by a chef in New York. You can serve these with any sauce to your liking. I chose a sauce for these that is also easy, and complements the Gnudi perfectly! I also read that you can freeze them before boiling them. I am freezing some now. Just boil a bit longer from the frozen stage.

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about 53 walnut sized balls
Stove Top


3 c
ricotta cheese (good quality)
large eggs
3 c
grated romano,asiago and parmesan cheese blend, or 1 cup of each
1/4 c
all purpose flour
1 1/2 c
bread crumbs
2 tsp
1 tsp
fresh ground pepper


1 Tbsp
olive oil
2 Tbsp
8 oz
baby portabells mushrooms, sliced
1 medium
onion, chopped
3 clove
1 Tbsp
all purpose flour
1 c
chicken stock, light
1 c
dry white wine
2 Tbsp
parmesan cheese,grated
ground nutmeg (just a tiny bit)
1/4 tsp
dried sage
grounf marjoram (just a tiny bit)
1/4 tsp
ground thyme
1/2 tsp
fresh ground pepper to taste
1/4 c


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1In a large mixing bowl, mix Ricotta cheese, eggs and cheese blend. ( A mix master helps this process with the paddle attachment). Stir in flour,bread crumbs, salt and pepper; Mix well. Cover and refrigerate 1 hour.Bring a big pot of water to a boil. As you wait for the water to boil, start the sauce.

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2Portabella Mushroom Sauce:
Heat a large frying pan. Add olive oil and melt the butter. Add mushrooms and onion. Saute until onion is transparent. Add garlic and saute for an additional minute. Sprinkle 1 Tablespoon of flour over mushroom mixture, stirring to coat (about one minute)
Add chicken broth,wine,2 Tablespoons Parmesan cheese, nutmeg,marjoram,sage,thyme, salt and pepper. Stirring, allow mixture to boil. Reduce heat to a simmer, and reduce sauce until slightly thickened.
Stir in milk and return to a bubble.

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3FOR THE GNUDI: Remove chilled Gnudi dough from refrigerator. Generously flour a large cookie sheet with sides. Roll cheese mixture gently into walnut sized balls,rolling in flour to coat. Gently add several to boiling water. Cook about 5 minutes or until heated through. (they will float when done) Remove from water with a slotted spoon. Place Gnudi in the sauce in batches. You can cook some and freeze some for later boiling.

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4Serve immediately with additional Parmesan cheese and green onion for garnish if desired.

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5The next time I try these, I will use Italian style bread crumbs and serve them with a good tomato based sauce or Alfredo sauce. Any sauce that would go good with cheese ravioli, would work with these!

About this Recipe

Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian