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ricotta gnudi with creamy artichokes and shallots

Fluffy Ricotta Gnudi with Creamy Shallots and Artichokes

Eating this gnudi is like eating a cloud. It's also much easier to make than homemade gnocchi. Serve with any type of sauce, but I prefer it with these creamy shallots and artichokes with Parmesan.
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 2 entree portions or 4 appetizer portions


  • Stock pot


For the gnudi:

  • 2 cups whole milk ricotta
  • 1 1/2 cup freshly grated Parmesan
  • 6 tbsp 00 flour *can sub all purpose but I prefer 00 for fluffiness
  • 1/4 tsp ground nutmeg
  • Kosher salt

For the sauce:

  • 1 tbsp unsalted butter
  • 1 large shallot thinly sliced into rings
  • 1/2 cup heavy cream
  • 2 jarred artichoke hearts thinly sliced
  • Kosher salt
  • Freshly cracked black pepper to taste
  • Zest of 1 lemon for topping
  • Chopped fresh parsley for topping


  • Bring a large stock pot of water to a boil. Add 1 tbsp of kosher salt.
  • In a large bowl, combine the ricotta, 1 cup of the Parmesan (reserve the rest for the sauce and for garnish), 00 flour, nutmeg and 1 1/2 tsp kosher salt. Use a rubber spatula to mix, then use your hands to form into a cohesive ball of dough. Taste and adjust seasoning if needed.
  • Spread a dusting of flour to your work service so the mixture won’t stick. Roll the mixture into a narrow log. Using a butter knife or bench scraper, separate the dough into 1 inch pieces. Roll each piece into a small ball. If you prefer larger gnudi, you can do this with 2-inch pieces as well.
  • Time to make the sauce. Melt the butter in a skillet on medium heat. Add the shallots with a sprinkle of kosher salt and cook until softened, about 5-7 minutes. Then, add the sliced artichokes, cream, a generous amount of black pepper and a pinch of kosher salt. Add ¼ cup of the remaining Parmesan. Stir well until thickened and simmer for a few minutes.
  • Gently add the gnudi to the boiling salted water and cook until they rise to the surface, this should only take 1-3 minutes. Once they have risen, pour ¼ cup of the pasta water to the sauce mixture. Stir until combined. Adjust the heat to medium high and allow the mixture to bubble and thicken. Taste to ensure salt levels are to your liking and adjust if necessary.
  • Transfer the gnudi to a large bowl.  Pour the sauce on top. Top with fresh black pepper, a sprinkle of parmesan cheese and lemon zest.
Keyword 00 flour, artichoke hearts, heavy cream, lemon, Parmesan, shallot, whole milk ricotta