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Blueberry and Ricotta Gnudi with Basil

Makes approximately 24 gnudi


    Blueberry and Ricotta Gnudi with Basil

    Purple-stained and pillowy soft, these ricotta balls are delicate and delicious with a hint of blueberry. Once assembled, they cook quickly, so prep gnudi ahead of time for a quick and satisfying meal! Instead of olive oil, finish this dish off with a drizzle of honey and transform this dish from savoury to sweet! Gnudi are best enjoyed the day they’re made.


    Lost in translation

    Gnudi, simply pronounced “noo-dee” with a silent g, is the Tuscan dialect word for “naked.” Fittingly named, these soft, pillowy balls of ricotta are “nude ravioli,” consisting of only the tasty filling—without the outside pasta.

    In a pinch

    No cheesecloth, no problem. For squeezing the moisture from ricotta, you could try using one of the following:

    • nut milk bag
    • coffee filter
    • fine wire-mesh sieve
    • pantyhose (new)
    • jelly bag
    • clean dish towel


    Blueberry and Ricotta Gnudi with Basil


      • 2 cups (500 mL) strained ricotta cheese
      • 1 1/2 cups (350 mL) blueberries
      • 1 cup (250 mL) grated Parmesan cheese, divided
      • 1/2 cup (125 mL) chickpea flour
      • 1/2 cup (125 mL) all-purpose flour
      • 1 tsp (5 mL) sea salt
      • 2 Tbsp (30 mL) extra-virgin olive oil
      • Salt and pepper, to taste
      • 1/2 cup (125 mL) finely chopped basil


      Per serving:

      • calories318
      • protein19 g
      • total fat16 g
        • sat. fat7 g
      • total carbohydrates27 g
        • sugar6 g
        • fibre3 g
      • sodium556 mg



      Remove extra liquid from ricotta by placing in cheesecloth-lined strainer over large bowl. Cover with cheesecloth, place heavy plate or bowl on top, and place in fridge overnight, or for at least 8 hours. Remove and gently squeeze remaining liquid out, if any. Discard liquid and use cheese. (Note: this is an important step to ensure gnudi won’t fall apart when cooking.)


      On low to medium heat in small saucepan, add blueberries. Mash with fork and cook down to a thick jamlike consistency and allow to cool. Makes 3/4 cup (180 mL).


      To large bowl, add cooled blueberries, ricotta cheese, 1/2 cup (125 mL) Parmesan cheese, chickpea flour, all-purpose flour, and salt, and gently combine. Cover with clean, damp dishtowel and refrigerate for 1 hour.


      Remove from fridge. Scoop out 1 Tbsp (15 mL) portions and lightly roll by hand into 1 1/2 inch (3 cm) balls. Gently roll each ball in remaining chickpea flour and place on parchment paper-lined baking sheet. Cover with clean, damp dishtowel and return to fridge until water is boiled (next step).


      Bring large pot of salted water to a boil. In two batches, with slotted spoon, lower gnudi balls into boiling water and lightly stir once so gnudi won’t stick to the bottom of pot. These cook quickly; once they rise to the surface and float, remove with slotted spoon and place in warmed casserole dish. Once all gnudi are in casserole dish, drizzle with olive oil, season with salt and pepper, lightly toss with basil and remaining 1/2 cup (125 mL) Parmesan cheese, and serve immediately.



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