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Ricotta Gnudi with Pancetta and Asparagus
Fantastic spring and summer dish

Ricotta Gnudi with Pancetta and Asparagus

This Ricotta Gnudi with Pancetta and Asparagus recipe is made in less than 30 minutes. This light gnudi pasta will quickly become your favorite.

Ricotta Gnudi with Pancetta and Asparagus
If you haven’t tried gnudi before, and you love gnocchi, then this is definitely the dish you should make next. These ricotta gnudi are light, airy, soft as a cloud, little treats made without eggs. The main ingredients are ricotta, parmesan cheese, and semolina. Made in minutes, without any resting time in between. You can serve them with your favorite ragu or pasta sauce. And not only that, they freeze great, so they make an excellent make-ahead meal too.

Homemade Ricotta Gnudi

These are the top reasons why we love these goodies so much:

  • straightforward recipe
  • the gnudi are light, soft, fluffy, and not starchy at all
  • the sauce is silky smooth, made with asparagus, peas, and pancetta
  • some freshly grated parmesan cheese on top makes the dish even better
  • can be served as a warm starter or main dish
  • you don't need any mixers for this recipe
  • the recipe is made in less than 30 minutes
  • feel free to serve these gnudi with other meat or vegetarian sauces too

This recipe was created for an amazing Italian brand Galbani. We used their delicious Ricotta Cheese and Parmesan Cheese in this recipe.

What is gnudi?

Gnudi look similar to gnocchi, but they are lighter. They originate from Tuscany, Italy, and can be served as a warm starter or main dish, served with a delicious, simple sauce.

Gnudi are made with ricotta, parmesan cheese, and some semolina. They are eggless, making them fluffy as a cloud, light, yet incredibly full of flavor and delicious. They are less starchy than gnocchi and are easier to shape too.

Ricotta Gnudi with Pancetta and Asparagus

Ricotta Gnudi with Pancetta and Asparagus

How to make gnudi at home

Making gnudi at home is super simple. You can find the whole recipe with instructions below. Here we share a quick overview on how to make them and the recipe video in Slovenian.

  1. Combine the ingredients. We will need ricotta, parmesan cheese, salt, pepper, and semolina.
  2. Scoop out some batter using a spoon or an ice cream scoop.
  3. Roll the gnudi in semolina
  4. Cook them in salted boiling water.

Can you store and freeze ricotta gnudi?

These Ricotta Gnudi can easily be store in two ways. We don't recommend storing the sauce, though.

Feel free to shape and store the uncooked gnudi on a lightly floured tray on a plate in the fridge for up to 3 days. Cover the plate with clingfilm. 

Or freeze the uncooked gnudi. Shape them and place them on the lightly floured baking sheet—place in the freezer. Transfer the frozen gnudi to a freezer bag and store it in the freezer for up to 2 months. You can cook frozen gnudi; make sure to cook for a couple of minutes longer.

Try these amazing Italian inspired recipes too


Lets get cooking!

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  • Make the gnudi

    In a bowl, combine ricotta, freshly grated parmesan cheese, salt, pepper, and about 3 tbsp of semolina. Using a spatula, stir to combine until you get a smooth mixture. Use a spoon or an ice cream scoop to scoop out the gnudi mixture. You should get about 14 - 16 gnudi with this recipe. Sprinkle the rest of the semolina over a large plate or baking dish. Coat the gnudi with semolina and shape it into a small dumpling, or gnudi.

  • cook the gnudi

    Carefully drop the gnudi into a pot filled with salted boiling water. Cook for 5 minutes, then remove with a slotted spoon. Save about 100 ml (little less than 1/2 cup) of the cooking water.

  • Make the sauce and serve

    Add cubed pancetta to a pan. Cook for a minute, then add the asparagus and peas. Stir and cook for 2 - 3 minutes over high heat. Add the cooked gnudi, freshly grated parmesan cheese, and reserved water from cooking the gnudi. Reduce the heat and cook for another minute or until the sauce is silky smooth. Season with pepper to taste, and sprinkle with diced chives.


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