Cheese gnudi are soft pillow dumplings like gnocchi’s country cousin – made with cheese instead of traditional ricotta to get extra protein. “gnudi” means “nude” in Italian, which refers to how they instill ravioli without pasta.
Cheese gnudi
Traditionally, gnudi is made with ricotta and is soft, delicate dumplings that taste like the inside of a ravioli, minus the pasta. In this version, I use cheese for a high protein, budget-friendly exchange, but still offers flavor and texture. Cook the dumplings gently until tender and toss them to your favorite sauce.
I went with marinara but they were as good as sage or simple olive oil drizzle. Take them as a vegetarian supervisor or hearty side with your preferred protein.
Why this recipe works
If you’ve been around for a while, you’ll know how much I love using cheese to add protein to my recipes, like my cheese bagels, cheese lasagna and cheese frittata. Swap ricotta for cheese
Exercising so well in this Gnudi recipe that I didn’t tell Tommy at the beginning. Fortunately, he loved them even if I told him.
- high protein: Cheese offers more protein than ricotta and generally does not withstand its creamy, melted texture.
- Simple ingredients: With just a few pantry you get a dish that feels fancy, but it’s easy on a weekday night.
- Multifunctional and meal-friendly: These Gnudi pair well with a variety of seasonings, heat up well, and even freeze for later.
- Children-approved comfort food: Soft, cheesy and sauce friendly – my kids love them (you may, too!).
- Dietary Restrictions: Weight observer friendly, vegetarian, gluten-free (if using GF flour), high in protein
What is the difference between Gnudi and Gnocchi?
Noodle g is a soft dumpling made of potatoes, eggs and flour. The dough dough forms ropes and then cut into pieces in an inch. There are several versions on my website, including classic potato paste with roasted red chili sauce, chicken, zucchini sauce and cauliflower gnocchi.
Traditional gnudi translates to “naked” in Italian, mimicking the filling of cheese ravioli. It is usually made from ricotta and flour, but I like to use cheese to promote protein and cheese.
The ingredients you need
Here are all the cheese gnudi ingredients. See the recipe card below for exact measurements.
- 2% cheese: Good culture is my favorite brand. A good drain will improve consistency, ensuring the dough does not crash while cooking.
- Parmesan cheese Added nutty flavor.
- yolk Combined mixture.
- Salt and black pepper Seasoning
- nutmeg: Just a pinch adds complexity.
- All-purpose flour Combine with cheese to form a dough.
- Sauce: Use my homemade marinara recipe, or buy your favorite jam sauce.
- decorate With fresh basil and grated parmesan cheese.
How to make cheese gnudi
Here is a step-by-step guide on how to make this simple cheese Gnudi recipe at home. See the recipe card at the bottom for printable orientation.
- Make gnudi dough: Mix the cheese in a small food processor or blender until smooth so that it is similar to the smoothness of ricotta. Transfer it to a bowl and stir in Parmesan, egg yolk, salt, salt,
Pepper and nutmeg. Mix ¾ cup flour. The dough will be sticky, but if it doesn’t hold together, add more flour at a time, adding 1 tablespoon at a time. - Form gnudi: Before forming about 36 small gnudi, flour is applied. Place them on a slightly floured framed baking tray (or arrange them with parchment). Once done, refrigerate the trays for 30 minutes (cooling them will help them retain shape so that they don’t have to be in
water. ) - And gnudi is chillprepare the marinade (or heat the muddy sauce on the stove), and bring a large pot of salted water to a boil.
- Cook gnudi Continue in boiling water for 3 to 4 minutes until they float to the top. Remove the gnudi from the water with a slotted spoon and add it to the sauce.
change
- cheese: Exchange the Parmas with Pecorino Romano.
- Ricotta: Of course, you can substitute ricotta cheese with cottage cheese. If you do this, skip the blender step.
- Gluten-free Gnudi: Replace AP flour with 1:1 gluten-free flour, such as CUP 4 cups.
What is the best sauce for cheese Gnudi?
Any pasta sauce – not just marinara – can be used. Here are some of my favorites:
Provide advice
- Keep it simple: Pair this high-protein gnudi with a green salad and a crusty bread for a hearty vegetarian meal.
- Enhance protein: Add the diced chicken breast or shrimp to marinade to make it fuller. This recipe requires a lot of sauce, so you need extra protein to coat with protein. However, if you eat Gnudi yourself, you can reduce the seasoning.
- As a side dish: Use these air-fried pork chops or grilled tilapia fillets as main courses, with gnudi on the side.
Meal preparation tips
- in advance: Cover the tray and refrigerate 24 hours before cooking.
- How to freeze the original gnudi: Place them on a parchment-lined pan and flash. After freezing, transfer the gnudi to an airtight container or zipper lock bag and freeze for 3 months. To cook, cook frozen gnudi for one minute.
Storage
- refrigeration Leftovers last for up to 4 days. Heat in a frying pan in the stove or microwave.
- How to freeze cooked gnudi: Freeze gnudi and sauce in a single serving container for 3 months.
- Reheat: Thaw overnight in the refrigerator and reheat on the microwave or stove.
More cheese recipes you’ll love
For more dinner ideas on using cheese, check out these Five delicious cheese recipes Inspire your next meal!
If you do this Healthy Cheese Gnudi RecipeI would love to see it. Tag me in photos or videos on Instagram, Tiktok or Facebook! And make sure to join the Skinnytaste community and see what everyone is doing!
yield: 4 Serve
Service size: 9 gnudi plus sauce
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Gently flour a framed baking tray and set aside.
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Add the cheese to the food processor with blade attachments. Mix until smooth. Transfer the mixed cheese to a mixing bowl. Add Parmesan cheese, egg yolks, salt, pepper and nutmeg to a bowl and mix well. Add 3/4 cup flour and mix it with a rubber spatula until it is combined. If not coagulating together, add more flour at a time, 1 tablespoon each time. The dough will stick.
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Gently flour, make about 36 rustic quarter-sized balls and place them on a prepared baking sheet. When your hands become sticky, just apply more flour before continuing. After using all the dough, place the pan in the refrigerator for 30 minutes and make the sauce. If using a harsh sauce, heat it on low heat until cooked and cover. Meanwhile, bring a large pot of salted water to a boil.
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After the water boils, add gnudi to the pot. Cook for 3 to 4 minutes until they float to the top. Transfer gnudi to the pan with the sauce with the slotted spoon. Stir to coat the sauce with gnudi.
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To serve, divide the gnudi and sauce into four bowls topped with basil and parmesan cheese. Service now.
The final step:
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**If you want the spicy flavor of the sauce, add some crushed red pepper flakes. **This is crafty, and if you pair gnudi with protein, I kind of like it because you have some extra seasoning for this, but if you want to use less it’s all up to you.
Serve: 9 gnudi plus sauce,,,,, Calories: 290.5 KCAL,,,,, carbohydrate: 39 g,,,,, protein: 18 g,,,,, Fatty: 8 g,,,,, Saturated fat: 3.5 g,,,,, cholesterol: 66 mg,,,,, sodium: 815 mg,,,,, fiber: 5 g,,,,, sugar: 11 g
