Ricotta Gnudi

Posted in European Recipes
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.

Soft Ricotta Dumplings

Gnudi are basically ravioli filling without the wrapper, which means the texture is the whole point. They should be delicate, rich, and just firm enough to hold together in simmering water. Brown butter and sage keep the sauce simple so the ricotta stays at the center.

Tips and Variations

  • Drain the ricotta well so the dough does not need too much flour.
  • Chill the shaped gnudi before cooking; the rest helps them hold together.
  • Keep the water at a gentle simmer rather than a rolling boil.
  • Serve with sage brown butter, marinara, pesto, or lemony olive oil.
  • For a greener version, fold in finely chopped spinach or herbs.

Nutrition Facts

  • Serving Size: 1 serving
  • Servings Per Recipe: 4
  • Calories: 360

% Daily Value

  • Total Fat: 23g (29% DV)
  • Saturated Fat: 14g (70% DV)
  • Cholesterol: 125mg (42% DV)
  • Sodium: 720mg (31% DV)
  • Total Carbohydrates: 18g (7% DV)
  • Dietary Fiber: 1g (4% DV)
  • Total Sugars: 3g
  • Protein: 19g
  • Vitamin A: 260mcg (29% DV)
  • Vitamin C: 2mg (2% DV)
  • Calcium: 430mg (33% DV)
  • iron: 2mg (11% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.