Ricotta Gnudi
Delight in the pillowy perfection of homemade Ricotta Gnudi, a delicate Italian dish that’s equal parts elegant and comforting. These tender, gnocchi-like dumplings are made with creamy, full-fat ricotta cheese, a touch of grated Parmesan, and a hint of nutmeg for subtle warmth. The gnudi are gently boiled until they float to the surface, then bathed in a rich, nutty brown butter sauce infused with fresh sage, creating a fragrant and flavorful finish. Perfect for a cozy dinner for two, this quick and impressive recipe comes together in just 30 minutes and showcases the simplicity of fresh, quality ingredients. Serve with an extra sprinkle of Parmesan for a truly luxurious touch. Whether you’re a fan of classic Italian cuisine or looking to try something new, this Ricotta Gnudi recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 1 cup Ricotta cheese (full fat, well-drained)
- 0.5 cup Grated Parmesan cheese
- 2 large Egg yolks
- 0.25 cup All-purpose flour (plus more for dusting)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Nutmeg (freshly grated)
- 3 tablespoons Unsalted butter
- 6 leaves Fresh sage leaves
- 0.25 cup Grated Parmesan cheese (for serving)
Instructions
Place the ricotta cheese in a fine mesh strainer over a bowl and let it drain for at least 30 minutes to remove excess moisture, if necessary.
In a large mixing bowl, combine the drained ricotta, grated Parmesan, egg yolks, flour, salt, pepper, and nutmeg. Mix until just combined. The dough should be soft but not overly sticky; if needed, add a little more flour, 1 teaspoon at a time.
Dust a clean work surface and your hands lightly with flour. Using a spoon or small scoop, portion out about 1 tablespoon of the dough and gently roll it into a ball. Place the gnudi onto a floured tray or baking sheet. Repeat with the remaining dough, spacing the pieces slightly apart.
Bring a large pot of salted water to a gentle boil.
Meanwhile, melt the butter in a large skillet over medium heat. Once the butter starts to foam, add the sage leaves and cook until the butter is lightly browned and smells nutty, about 2-3 minutes. Remove the skillet from heat and set aside.
Carefully drop the gnudi into the boiling water in small batches, ensuring not to crowd the pot. Cook for 3-4 minutes, or until the gnudi float to the surface. Use a slotted spoon to lift them out and transfer them carefully to the skillet with the sage butter.
Toss the cooked gnudi gently in the sage butter to coat evenly. Serve immediately with a sprinkle of grated Parmesan cheese on top.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 2986 mg | 130% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.0 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1671 mg | 129% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 444 mg | 9% | |
*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.
