Easy Ricotta Gnudi with Black Pepper, Sage and Brown Butter – Italian Dumpling Recipe
Indulge in the luxurious flavors of Ricotta Gnudi with black pepper, served with a delectable sage and brown butter sauce. This dish offers a perfect balance of creamy textures and rich, savory notes that will tantalize your taste buds.
Gnudi, often described as “naked ravioli,” are delicate dumplings made primarily from ricotta cheese. Unlike their pasta-wrapped cousins, gnudi rely on a thin semolina coating to hold their shape. The result is a lighter, more delicate bite that simply melts in your mouth.
This recipe pays homage to a beloved dish from a renowned New York gastropub, with a few personal tweaks to enhance the flavors and simplify the preparation process. The combination of sheep’s milk ricotta, sharp Parmesan, and freshly ground black pepper creates a harmonious blend of flavors that perfectly complements the nutty brown butter and crispy sage leaves.
Ingredients
For the Gnudi:
- 16 ounces best quality fresh sheep or cow’s milk ricotta
- 2 ounces Parmesan cheese, plus more for serving
- Kosher salt and freshly ground black pepper
- 4 cups semolina flour
For Finishing:
- 3/4 stick (6 tablespoons) unsalted butter
- 12 to 15 sage leaves
Directions
- Prepare the ricotta: Line a large plate with paper towels or a clean dish towel. Spread the ricotta on the towels and press firmly to remove excess moisture. Weigh out exactly 12 ounces of drained ricotta.
- Mix the gnudi base: In a large bowl, combine the drained ricotta with grated Parmesan cheese and a generous amount of freshly ground black pepper. Mix well and season with salt to taste.
- Chill the mixture: Spread the ricotta mixture on a clean plate in a thin, even layer. Freeze for about 15 minutes to firm it up slightly.
- Form the gnudi: Divide semolina flour between a large bowl and a 9×13-inch baking dish. Using a small cookie scoop, form balls of the chilled ricotta mixture and gently roll them in the bowl of semolina flour. Carefully shape each ball into a sphere and place in the baking dish with semolina.
- Rest the gnudi: Cover the baking dish with plastic wrap and refrigerate for 1 to 3 days, turning the gnudi once daily. This resting period allows a delicate semolina skin to form around each dumpling.
- Prepare the sage and brown butter: In a medium saucepan, brown 2 tablespoons of butter over medium-low heat. Add sage leaves and fry until crisp, about 2 minutes. Remove sage leaves to a paper towel-lined plate and reserve the browned butter.
- Cook the gnudi: Bring a large pot of salted water to a boil. Gently add the gnudi and cook for 3 minutes, stirring very carefully to prevent sticking.
- Finish the dish: While the gnudi cook, melt the remaining butter in a skillet. Using a slotted spoon, transfer the cooked gnudi to the skillet, allowing some pasta water to come along. Cook over high heat, gently stirring, until the butter and pasta water emulsify into a creamy sauce.
- Serve: Transfer the gnudi and sauce to warm serving plates. Top with fried sage leaves, drizzle with the reserved brown butter, and sprinkle with additional Parmesan cheese and black pepper.
Choosing the Right Ricotta
The quality of ricotta is crucial for this recipe. Look for fresh, high-quality ricotta with minimal ingredients listed on the label. Sheep’s milk ricotta offers a distinct flavor, but a good cow’s milk ricotta works well too.
Make-Ahead Tips
Gnudi can be prepared in advance and frozen for up to 2 months. After the initial resting period, freeze the gnudi on a baking sheet until solid, then transfer to a freezer bag. Thaw overnight in the refrigerator before cooking.
Serving Suggestions
These gnudi make an elegant first course or a satisfying main dish when paired with a crisp salad. For a truly indulgent experience, serve them alongside a glass of crisp white wine or a light-bodied red.
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings: 4 to 6 | |
| Amount per serving | |
| Calories | 647 |
| % Daily Value* | |
| Total Fat 21g | 27% |
| Saturated Fat 13g | 63% |
| Cholesterol 62mg | 21% |
| Sodium 405mg | 18% |
| Total Carbohydrate 86g | 31% |
| Dietary Fiber 4g | 16% |
| Total Sugars 0g | |
| Protein 26g | |
| Vitamin C 0mg | 1% |
| Calcium 310mg | 24% |
| Iron 5mg | 29% |
| Potassium 325mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Experience the magic of these ethereal ricotta gnudi, where each bite offers a perfect balance of textures and flavors. The crispy sage and nutty brown butter elevate this dish to new heights, making it a memorable meal for any occasion. Whether you’re cooking for a special dinner party or simply treating yourself to a gourmet experience at home, these gnudi are sure to impress.