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Ricotta Gnudi in a Parmesan Broth

Ricotta Gnudi in a Parmesan Broth

Meghan
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 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 4 or more

Ingredients
  

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)

Instructions
 

  • 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.

Notes

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