Ricotta Gnocchi (Gnudi) Recipe

riccota gnudie and provolgne Mushroom Fonduta recipe 


(Serves 8 TO 10)


  • 2 lb.  sheep’s milk ricotta
  • 100 grams “double zero” flour
  • 1 tsp. salt
  • 1 egg yolk
  • flour for dusting


  • 1 tbsp. extra virgin olive oil
  • garlic clove
  • 1 qt.  heavy cream
  • 1.5 qt. caciocavallo cheese, shredded (provolone works too)
  • beechnut mushrooms
  • toasted breadcrumbs
  • vincotto, for drizzling
  • truffle oil, for drizzling


  • Drain ricotta in a cheesecloth to remove excess water.  Put drained ricotta in a stand mixer at medium speed with yolk, flour & salt.  Mix until fully incorporated, about 3 or 4 minutes, be sure no strands of egg yolk remain. Dust a little flour on surface & dust a little flour on top, roll into one log. Using a bench scrape, cut manageable piece & roll back & forth. Cut into ¾  inch worm & cut into one inch pillows. Freeze, keep frozen until ready to cook.
  • Bring a large pot of salted water to a boil. Add the frozen gnocchi, stir gently to prevent them from sticking together. Cook until gnocchi rise to the surface, about 3-4 minutes.
  • To make the SAUCE: Combine cheese & cream in saucepan & melt on very low heat. Once melted strain & press out with ladle to remove graininess. In a pan, with 1tablespoon extra virgin olive oil, add crushed garlic clove & then sear beechnut mushrooms. Remove from heat. Drain the olive oil, remove garlic & add fonduta then toss in gnocchi & add freshly ground pepper, top with vincotto, a drizzle of truffle oil & sprinkle with toasted breadcrumbs.


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2 thoughts on “Ricotta Gnocchi (Gnudi) Recipe

  1. Pingback: Enjoy Arts & Tastes, St. Petersburg, Florida | Donatella's Blog

  2. Pingback: Spring Recipes for Easter Weekend | Donatella's Blog

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