Butter Toasted Ricotta Gnudi

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Butter Toasted Ricotta Gnudi
Prep Time
30 min
Cook Time
25 min
4 servings
Recipe by: Eggland's Best

Gnudi is a dumpling similar to gnocchi but without the potatoes.


  • 8 ounces ricotta cheese
  • 1 Eggland's Best Egg (large)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon finely chopped roasted garlic
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/4 cup Land O Lakes® Butter
  • Parsley, if desired


Serving Size
1 serving
20 g
  Saturated Fat
12 g
103 mg
447 mg
15 g
Dietary Fiber
1 g
10 g

Combine ricotta cheese, egg, parsley, garlic and salt in bowl.

Add 1/2 cup flour; stir until well mixed. Cover; refrigerate at least 30 minutes.

Bring large pot of salted water to boil. Place additional flour into pie pan.

Drop scant tablespoons dough into flour. Gently roll dough in flour, shaking off excess.

Melt butter in 12-inch skillet over low heat. Drop gnudi into boiling water; cook 3-5 minutes or until gnudi rise to top. Remove each gnudi from water as it rises; place into skillet. Increase skillet heat to medium. Cook, turning occasionally, 10-12 minutes or until golden brown.

Place into serving dish; pour remaining butter over top. Garnish with parsley, if desired.

Filed Under: Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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