Ricotta Gnudi
Pillowy dumplings of ricotta and Parmesan served in sage brown butter. Lighter than gnocchi.
- Prep
- 30 min
- Cook
- 10 min
- Serves
- 4
- Level
- Medium
Gnudi means 'naked', as they're like ravioli filling without the pasta. They're very soft and delicate.
Chilling them before cooking helps them keep their shape.
Ricotta Gnudi
40 min total · approx. 460 kcal per serving
Ingredients
Servings
Method
- Mix the ricotta, Parmesan, yolk, nutmeg and flour. Season.
- With floured hands, roll into about 24 walnut-sized balls. Roll in flour and chill for 30 minutes.
- Cook in simmering salted water in batches for 3–4 minutes until they float.
- Meanwhile melt the butter with the sage until it foams and turns nutty.
- Spoon the gnudi into bowls, pour over the butter and top with Parmesan.
Cook's noteAdd chopped cooked spinach to the mix for a green version.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
