Ricotta Recipes Dinner: dumplings

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Ricotta Gnudi

Ricotta is an Italian cheese made of milk and whey. It is soft and slightly sweet in taste. You can compare this chees with cottage cheese but it is much lighter. In order to make the term of shelf life is longer, the cheese may be salted, dried, smoked. There are rather firm varieties which can be grated.

This cheese is widely used as a basis for desserts and salads. It can be mixed until smooth state and consumed as a cream, filling or topping. We offer just one of the ways to cook ricotta. Enjoy the result!

Ricotta Recipes Dinner: dumplings

Enjoy one of ricotta recipes dinner that is simple and delicious! There are Italian dumplings, made of drained ricotta rolled in semolina with flavor of nutmeg. The dish can be a starter for dinner party or nutritious everyday meal.

Course Lunch & dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 2000 kcal


  • 350 g ricotta
  • 25 g parmesan (grated)
  • 1 egg yolk
  • 225 g semolina
  • 50 g butter
  • 16 sage leaves
  • 1 tbsp pine nuts
  • grated nutmeg
  • rocket and red onion salad


  1. Take a sieve and increase its filter with a piece of muslin lined on the bottom of a bowl. 

  2. Put the ricotta into it and gather up the cloth, and make it pressed gently. Leave it in this state for 4 hours in order all the liquid drains out of it.

  3. Now take another bowl and put the dry ricotta into it. Add the egg yolk, cheese, nutmeg and seasonings. 

  4. Sprinkle the empty baking dish with the semolina, make your hands wet and dipped in the semolina and take a spoon of the ricotta mix by your hands and make a ball. Place it into a dish with the semolina and roll it to make it totally covered. Now again take in hands and improve the form of a ball rolling it between the palms, return to the semolina. Do the same with the rest of the ricotta. You’ll have 24 balls. 

  5. Cover the dish with baking parchment (do not use a cling film) and place it in the refrigerator for 12 hours or ever for 24 hours.

  6. Now the balls are ready to be cooked.

  7. Take a large pan, pour water into it, add some salt and put over the heat. When the water boils reduce the heat and put the gnudis into it, let them to simmer for a couple of minutes. They should float to the top when cooked. Take them out of the water using a slotted spoon and put to a sieve. 

  8. When the balls are cooked, take a frying pan, put it over the low heat, add the butter and wait it melt. Fry the sage leaves, place them to kitchen paper. 

  9. Put the gnudi on a plate, sprinkle with butter, and put the fried sage, pine nuts, and grated cheese on the top. Season with black pepper. 

  10. You can serve it with salad made for example of a red onion and rocket.

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