Ricotta Gnudi

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Ricotta Gnudi
Gnudi are like the delicate filling of ravioli without the pasta wrapper. They are soft, rich, and a little fragile, which is part of their charm. This version uses ricotta, parmesan, and a small amount of flour, then finishes the dumplings in nutty sage brown butter.

Ingredients

  • 15 oz whole-milk ricotta
  • ½ cup finely grated parmesan
  • 1 large egg
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp freshly grated nutmeg, optional
  • ½ cup all-purpose flour, plus more for dusting
  • 4 tbsp butter
  • 10-12 fresh sage leaves
  • Lemon zest, optional
  • Extra parmesan, for serving

Instructions

  1. Drain the ricotta: Place ricotta in a fine mesh strainer or cheesecloth for at least 30 minutes. The drier the ricotta, the lighter the gnudi.

  2. Mix the dough: Combine ricotta, parmesan, egg, salt, pepper, nutmeg if using, and flour. Stir gently until just combined.

  3. Shape: Dust a tray with flour. Scoop tablespoon-size portions and gently roll into small ovals or balls. Refrigerate for 30 minutes to firm up.

  4. Poach: Bring a wide pot of salted water to a gentle simmer. Cook gnudi in batches for 3-4 minutes, until they float and feel slightly firm.

  5. Brown the butter: Melt butter in a skillet over medium heat. Add sage and cook until the butter smells nutty and the sage is crisp.

  6. Finish: Add the drained gnudi to the brown butter and spoon the butter over them gently. Serve with parmesan, black pepper, and lemon zest if desired.

Gentle Is the Move

Gnudi are intentionally tender, so avoid boiling them aggressively or stirring the pot too much. A wide pan of barely simmering water gives them room to cook without breaking apart.

Serving Ideas

Serve as a starter, a light dinner with salad, or alongside roasted asparagus, broccolini, or mushrooms. They also work with marinara if you want something brighter and more tomato-forward.

Variations

Fold in finely chopped spinach for spinach-ricotta gnudi, or add lemon zest to the dough for a fresher flavor. For extra texture, finish with toasted pine nuts or crispy prosciutto.

Make-Ahead and Storage

Shape the gnudi a few hours ahead and keep them chilled on a floured tray. Cooked gnudi are best fresh, but leftovers can be reheated gently in butter.