Description
Delicate Italian gnudi made from ricotta and Parmesan, served with a simple butter and sage sauce.
Ingredients
- 1 cup ricotta cheese, well drained
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour, plus more for dusting
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
- Optional: extra grated Parmesan, for serving
Instructions
- In a medium bowl, combine the ricotta, Parmesan, egg, nutmeg, salt, and pepper. Mix until smooth.
- Gradually add flour to the ricotta mixture, stirring until a soft dough forms. The dough should be slightly sticky.
- Lightly flour a work surface and shape the dough into a log about 2 inches in diameter. Cut into 1-inch pieces.
- Roll each piece lightly in flour to coat, forming small dumplings.
- Bring a large pot of salted water to a gentle boil. Cook gnudi in batches for 2–3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter is golden and fragrant.
- Add cooked gnudi to the skillet and gently toss to coat in the sage butter.
- Serve immediately, sprinkled with extra Parmesan if desired.
Notes
- Drain ricotta well to avoid a watery dough.
- Handle gnudi gently, as they are delicate.
- Fresh sage leaves enhance the flavor of the butter sauce.
- Can be served as a first course or main dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Boiling and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 80 mg
