Gnudi
Delight your taste buds with this authentic recipe for gnudi, the delicate, pillowy ricotta dumplings that are a dream for pasta lovers. Made with creamy whole milk ricotta cheese, grated Parmesan, and a touch of nutmeg for warmth, these Italian gems are rolled in semolina flour for a light texture that melts in your mouth. Cooked gently and tossed in a luxurious browned butter and sage sauce, gnudi is elevated with a hint of zesty lemon and extra Parmesan for the ultimate finishing touch. Perfect for a cozy dinner or an elegant appetizer, this easy-to-make dish brings the rustic charm of Tuscan cuisine straight to your kitchen. Ready in under an hour, gnudi is the comforting yet refined recipe you’ve been craving!
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Recipe Information
Ingredients
- 1 pound whole milk ricotta cheese
- 0.5 cup grated Parmesan cheese
- 0.75 cup all-purpose flour
- 2 units large egg yolks
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon grated nutmeg (optional)
- 0.5 cup semolina flour (for dusting)
- 4 tablespoons unsalted butter
- 6 units fresh sage leaves
- 1 teaspoon lemon zest
- 0.25 cup extra grated Parmesan (for serving)
Instructions
Place the ricotta cheese in a fine-mesh strainer set over a bowl. Let it drain in the refrigerator for at least 1 hour (or up to overnight) to remove excess moisture.
In a large mixing bowl, combine the drained ricotta, 1/2 cup of grated Parmesan, flour, egg yolks, kosher salt, black pepper, and nutmeg (if using). Mix gently until just incorporated. The dough should be soft but not overly sticky.
On a clean surface, sprinkle a thin layer of semolina flour. Use a tablespoon to scoop small portions of the dough mixture and roll each into a ball, about 1 inch in diameter. Lightly dust each ball with semolina flour as you go to prevent sticking.
Place the gnudi on a baking sheet lined with parchment paper and dusted with semolina flour. Refrigerate the gnudi for 30 minutes to firm up.
Bring a large pot of salted water to a gentle boil.
Meanwhile, heat a large skillet over medium heat and melt the butter. Add the sage leaves and cook until the butter is golden brown and fragrant, about 2-3 minutes. Remove from heat and set aside.
Gently drop the chilled gnudi into the boiling water. Cook for 3-4 minutes or until they float to the surface. Use a slotted spoon to transfer them directly into the skillet with the browned butter.
Return the skillet to low heat and gently toss the gnudi in the butter sauce. Add the lemon zest for brightness.
Serve immediately, topped with extra grated Parmesan and a few fresh sage leaves for garnish.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 564 mg | 25% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.9 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 575 mg | 44% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value 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.
