Ricotta Gnudi in a Parmesan Broth

Ricotta Gnudi in a Parmesan Broth is hearty, ricotta dumplings in a flavorful Parmesan infused chicken broth. A cross between pasta and soup!

Ricotta Gnudi in a Parmesan Broth

Although it’s nearing the end of April, we’ve had another cold front come through Chicago, so I thought I would post this comforting soup-like meal. I made it sometime this winter, and I really liked these tasty ricotta dumplings bathing in a warm Parmesan broth. This was definitely not one of Bob’s favorite meals, mainly because he doesn’t really like ricotta cheese. I naively thought I could change his mind 🙂

Giada has this meal filed under “hearty pastas” in her cookbook, Everyday Pasta, but I think a small portion could be served as a soup course at a dinner party. If you like ricotta cheese, you should give these a try!

Gluten Free Ricotta Gnudi

Use a gluten free flour blend, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, in place of all purpose flour.

Looking for More Ricotta Recipes?

Baked Ricotta Cavatelli in a Mascarpone Cheese Sauce
Easy Blueberry Cheese Danish
Turkey Lasagna St. Louis Style
Skillet Lasagna
Ricotta Pancakes
Five Veggie Four Cheese Lasagna

Ricotta Gnudi in a Parmesan Broth

Ricotta Gnudi in a Parmesan Broth

Ricotta Gnudi in a Parmesan Broth is hearty, ricotta dumplings in a flavorful Parmesan infused chicken broth. A cross between pasta and soup!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 or more


For the Parmesan Broth:

  • 6 cups low sodium chicken broth
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese

For the Ricotta Gnudi:

  • 2 1/2 cups whole milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 egg
  • 1 egg white
  • 2 tablespoons chopped fresh flat-leaf parsley (or 1/2 tablespoon dried)
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup plus 2 tablespoons all purpose flour (plus 1 cup for dredging)


  • Bring the chicken broth to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and simmer until the broth has reduced to 4 cups, about 20 minutes. Meanwhile, make the gnudi.

Make the Gnudi:

  • Bring a large pot of salted water to a simmer over high heat. In a large bowl, combine the ricotta, Parmesan, egg, egg white, parsley, nutmeg, salt, and pepper; mix thoroughly.
  • When the water is simmering and ready, stir the flour into the ricotta mixture. It is important not to add the flour too soon; otherwise they will become dense and gummy rather than light.
  • Shape the gnudi using 2 large soup spoons: scoop up a large spoonful of ricotta mixture into one spoon, then scoop the mixture onto the other spoon and back again, forming a three-sided oval. I have also seen these shaped into little round balls, like meatballs.
  • Drop the gnudi into the dredging flour. Form another 8 or 9 gnudi at a time, dredge in flour on all sides, and tap off the excess.
  • Slide the formed gnudi into the simmering water, being careful not to overcrowd the pot. Remove the gnudi using a slotted spoon after they have floated to the top and have cooked for about 4 minutes total.
  • While the gnudi cook, create another batch of gnudi and dredge them in flour. Continue cooking and forming gnudi, transferring cooked gnudi to a platter in a single layer, until you have used all the ricotta mixture.

To Serve:

  • Divide the gnudi among the serving bowls.
  • Pour the reduced broth over the gnudi. Sprinkle with a pinch of the pepper and a spoonful of grated Parmesan and serve.


Source: Adapted from Everyday Pasta
You’re Gonna Bake It After All
Keyword gluten free, main course, Pasta, soup, vegetarian

5 thoughts on “Ricotta Gnudi in a Parmesan Broth”

  • I haven't heard of gnudi either – is the texture similar to gnocchi? I'm the same way sometimes thinking I can change A's mind about something. This looks like a very tasty way to warm up!

  • Let me tell you about Giada. Yes, she is gorgeous, her recipes are awesome and my 20 month old has a MAJOR CRUSH on her. He flirts w/ her on TV and kisses her pictures in books. Thank goodness she has a new line at Target-b/c when he is cranky while we shop…I pass through the Giada aisle and he perks up!

    I do like gnudi!

  • Hey Kerstin – according to Giada, "gnudi" literally translates to "nude" because these are essentially naked ravioli, so the texture is similar to a ricotta ravioli filling. I probably should have said that in the post! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating