These ricotta gnudi are light, silky and drenched in nutty browned butter with crisp sage. An easy Italian comfort dinner that feels elegant without any effort. Perfect for cozy evenings when you want something simple yet very impressive.
Why you need to try this gnudi recipe
These ricotta gnudi are fluffy dumplings dressed in browned butter with walnuts and crisp sage leaves. Nothing gets better than this. They’re featherlight, a little chewy and all about simple, delicious comfort.
I’ve had this dish on my list for ages. The idea of dropping a soft cheese mixture into boiling water felt wild at first, but as a dumpling lover I had to try it. Many batches later I can say I’m a true convert.
What are gnudi exactly
Gnudi means naked in Florentine dialect. Think of them as ravioli without the pasta, just tender little dumplings made from ricotta, Parmesan and egg yolks. They’re delicate, so they get a coating of semolina that draws out moisture and creates a thin layer firm enough to hold them together in the pot. The result is unbelievably light, cheesy dumplings.
They’re also much easier to make than ravioli or gnocchi. If you’re curious, this is the perfect moment to jump in and give them a try.
Make ahead tips for gnudi
You can shape the gnudi a few hours before cooking. Coat them in semolina, place on a tray and keep uncovered in the fridge. They will firm up as they sit, which makes them even easier to handle.
If you want to prep further ahead, freeze the gnudi on a tray until solid, then transfer to a container. Boil straight from frozen and add an extra minute or two to the cooking time.
How to store and reheat leftovers
Store cooked gnudi in an airtight container in the fridge for up to 2 days. For best texture, reheat in a skillet until warmed through.
More Italian inspired recipes
Gnudi with Browned Butter and Fried Sage
Ingredients
Gnudi
- 1 cup ricotta - drained
- 2 egg yolks
- ¾ cup grated Parmesan
- 4 tbsp semolina flour
- zest from ¼ lemon
- ¼ tsp grated nutmeg
- ½ tsp salt
- ½ tsp coarsely ground black pepper
Browned butter
- 7 tbsp salted butter
- 1 garlic clove - minced
- ½ cup walnuts - chopped
- ½ cup sage leaves
Also
- grated Parmesan - for serving
- 1 cup semolina flour - for coating
Instructions
- Line a fine sieve with a few layers of cheesecloth and set it over a bowl. Add the ricotta, fold the cheesecloth over the top and let it drain for at least 30 minutes.
- Transfer the ricotta to a bowl and mix with Parmesan, egg yolks, semolina, lemon zest and nutmeg. Season with salt and black pepper.
- Spread the semolina for coating in a shallow dish. Scoop out portions about the size of a walnut and roll between wet hands. The mixture will be sticky. Roll each ball in semolina. Set aside in the fridge while you prepare the butter.
- Add the salted butter to a nonstick skillet. Cook over medium-low heat, stirring often, until the butter becomes foamy. Add walnuts and keep cooking, while stirring frequently, for 3 to 4 minutes until the nuts turn golden. Stir in garlic. Then push the foam aside with a spoon to check on the milk solids. They should be golden with tiny brown specks. Finally add the sage leaves and fry until dark green and crisp, about 30 seconds. Remove the skillet from the heat.
- Bring a large pot with salted water to a boil. Add gnudi, one by one. Stir and simmer for 5 to 6 minutes until tender.
- Divide gnudi among plates, spoon over the walnut sage butter, sprinkle with Parmesan and finish off with black pepper. Serve right away.
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