Sheet Pan Ricotta Gnudi Recipe

Get ready my food-lovin’ peeps, because I am about to introduce you to the scrumptious treat that is, Sheet Pan Ricotta Gnudi! Now, you may be thinking, what on earth is Gnudi? Well, let me paint a picture for you. Gnudi is pillowy and cheesy ricotta dumplings, rolled in semolina that gives it a distinctive, delicate crust. It’s Italian home cooking at it’s best, with a wee bit of tweaking to make it even easier in the sheet pan version!

Sheet Pan Ricotta Gnudi is the ultimate comfort food. It’s perfect for cosy family dinners or festive holiday get-togethers. You’ll love the tangy ricotta balanced with the perfect crunch from the semolina crust. And trust me, once you’ve tasted this, you’ll be making it again and again.

• Prep Time: 30 mins
• Cook Time: 45 mins
• Total Time: 1 hour 15 mins
• Servings: 4-6
• Yield: 25-30 Gnudi

Without further ado, let’s jump in and start making your new favorite dish!

Ingredients & Equipment You’ll Need

• 1 1/2 cups ricotta
• 1 large egg
• 1/2 cup of grated parmesan
• 1/4 cup of flour
• 1 cup of semolina
• 1 jar of marinara sauce
• A sheet pan

The ricotta is the star in this gnudi, making it rich and creamy. Semolina provides the finish that makes them delightful crispy on the outside while they stay soft and gooey on the inside.

How to make Sheet Pan Ricotta Gnudi

1. First, mix your ricotta, egg, parmesan, and flour in a bowl until smooth.
2. Use a spoon to scoop out bite-sized gnudi and roll it in your hands to make them round. Coat it generously with the semolina.
3. Place the gnudi on a sheet pan and allow it to chill in a refrigerator for 30 mins.
4. Bake at 375��F for around 45 minutes until they’re lightly browned and crisp.
5. Heat the marinara sauce and serve it as a dipping sauce with the gnudi.

Tips For The Best Results

• Avoid overmixing the ricotta mixture, it could turn the gnudi tough.
• Be generous when coating the gnudi with semolina, it gives them that unique crust.

Storage Tips

• Store any leftover gnudi in an airtight container in the refrigerator for up to 4 days.
• You can also freeze the unbaked gnudi for up to a month. Bake it directly from frozen, just add a few extra minutes to the baking time.

Frequently Asked Questions

Q: What is the difference between gnudi and gnocchi?
A: Gnocchi is traditionally made with potato and flour while Gnudi is made with ricotta and flour.

Q: I can’t find ricotta, what can I use instead?
A: Cottage cheese is a good substitute for ricotta in this recipe.

Nutritional Facts Sheet

Per Gnudi (25): Calories 80, Fat 4g, Cholesterol 17mg, Sodium 190mg, Carbohydrate 7g (Fiber 1g, Sugars 1g), Protein 4g

And there you have it – your very own Sheet Pan Ricotta Gnudi! This ricotta-based cheekiness embodies everything that’s lovable about Italian home cooking. They are meant to be loved to the last bite. Top it off with some extra parmesan or fresh herbs, and you’ve earned yourself a trip to food heaven. I can’t wait for you to try them, and I know you’ll fall in love just like I have. Happy cooking!