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ricotta gnudi in parmesan broth

Recipe by
barbara lentz
beulah, MI

Gnudi translates to nude a reference to the fact that these dumplings are basically naked raviolis. The filling with their pasta wrappers.

yield 4 -6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For ricotta gnudi in parmesan broth

  • 6 c
    chicken stock
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1/4 c
    fresh grated parmesan cheese
  • 2 c
    ricotta cheese
  • 1 c
    freshly grated parmesan cheese
  • 1 lg
  • 2 Tbsp
    fresh parsley chopped
  • 3/4 c
    flour plus more for dredging

How To Make ricotta gnudi in parmesan broth

  • 1
    Place the chicken broth, salt, and pepper in a large pot. bring to a boil. Reduce to a simmer and simmer 15 minutes.
  • 2
    Meanwhile make the Gnudi. Bring a pot of water to a simmer. In a bowl combine the ricotta, Parmesan, egg, and parsley. Add the flour and stir until well combined. Place more flour in a shallow dish.
  • 3
    Scoop the ricotta mixture into one large spoon then scoop it into another large spoon then back again to make an oval shape. Dredge it in the flour and set aside. When you do about 10 drop them into the simmering water. You will know they are done when they float to the top. While they cook make the next batch of Gnudi. Scoop each batch out of the water with a slotted spoon and set aside.
  • 4
    When all the Gnudi are done place them in serving bowl then pour the chicken broth over top and sprinkle with shredded Parmesan cheese.

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