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!
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?
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.
- 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.