Ricotta Gnudi Recipe

Drain ricotta

Line a fine-mesh sieve with a double layer of cheesecloth or a clean kitchen towel and set over a bowl. Spoon the ricotta into the cloth, cover, and refrigerate for 30–60 minutes to drain excess whey. This yields a drier ricotta for better texture.

Prepare mixture

Transfer the drained ricotta to a mixing bowl. Add the egg yolks, 1 cup finely grated Pecorino Toscano, kosher salt, and 1 tsp freshly ground black pepper. Stir gently to combine until mostly smooth. Do not overwork — a bit of texture is fine.

Add dry ingredients

Sprinkle the 3/4 cup all-purpose flour and 2 tbs semolina (if using) over the ricotta mixture. Fold in with a rubber spatula until just incorporated. The mixture should be soft but hold together. If too wet, add up to 1 tbs more flour, 1 tsp at a time.

Portion gnudi

Dust a baking sheet with flour. Using two lightly floured spoons (or damp hands), scoop approximately 1.5 tablespoon-sized portions and gently roll into small oval dumplings about 1 inch wide. Place on the prepared sheet, then dust lightly with flour. Refrigerate for 15–20 minutes to firm up while you bring water to a simmer.

Cook gnudi

Bring a large pot of salted water to a gentle simmer (not a rolling boil) — use about 4–5 quarts water and 1 tbs salt. Reduce heat so water is barely simmering. Gently slide gnudi into the water in batches, stirring carefully to prevent sticking. Simmer for 2–3 minutes; gnudi will float when nearly done and then should be cooked through but tender. Use a slotted spoon to transfer gnudi to a warm plate and reserve 1 cup of the cooking water for the sauce.

Toast pepper

In a wide sauté pan over medium heat, add 2 tsp freshly cracked black pepper and toast, stirring, for about 30–45 seconds until fragrant. Add 2 tbs unsalted butter and 1 tbs extra-virgin olive oil; let butter melt and foam, stirring to combine with pepper.

Make emulsion

Lower heat to medium-low. Add about 1/2 cup of the reserved gnudi cooking water to the pan and bring to a gentle simmer. Off heat or on the lowest heat, gradually whisk in the 1 cup finely grated Pecorino Toscano in small handfuls, whisking continuously to create a smooth, glossy emulsion. Add additional reserved water, up to the remaining 1/2 cup, a tablespoon at a time if sauce is too thick. The sauce should coat the back of a spoon — rich, creamy and pepper-forward. Taste and adjust seasoning: the Pecorino is salty, so add salt sparingly.

Finish sauce with gnudi

Gently add the cooked gnudi into the sauce pan, using a wide spoon to cradle them. Warm through for 30–60 seconds, turning carefully so each gnudi is coated. If sauce thickens too much, add a splash of reserved cooking water to loosen. Avoid vigorous stirring to keep gnudi intact.

Plate

Divide gnudi among 4 warmed shallow bowls (about 6–7 gnudi per serving). Spoon additional cacio e pepe sauce over each portion so dumplings are glossy and lightly sauced.

Truffle & cheese

Using a truffle slicer or very sharp knife, shave fresh black truffle over each plated portion (about 2–3 g per serving, or to taste). Scatter the 1/4 cup Pecorino Toscano shavings over the gnudi.

Final seasoning

Finish each portion with a light drizzle (about 1/4 tsp) of extra-virgin olive oil and a small grind (about 1/8–1/4 tsp) of freshly ground black pepper. Serve immediately.