Gnudi

Delight your taste buds with this authentic recipe for gnudi, the delicate, pillowy ricotta dumplings that are a dream for pasta lovers. Made with creamy whole milk ricotta cheese, grated Parmesan, and a touch of nutmeg for warmth, these Italian gems are rolled in semolina flour for a light texture that melts in your mouth. Cooked gently and tossed in a luxurious browned butter and sage sauce, gnudi is elevated with a hint of zesty lemon and extra Parmesan for the ultimate finishing touch. Perfect for a cozy dinner or an elegant appetizer, this easy-to-make dish brings the rustic charm of Tuscan cuisine straight to your kitchen. Ready in under an hour, gnudi is the comforting yet refined recipe you’ve been craving!

Nutriscore Rating: 54/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound whole milk ricotta cheese
• 0.5 cup grated Parmesan cheese
• 0.75 cup all-purpose flour
• 2 units large egg yolks
• 1 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon grated nutmeg (optional)
• 0.5 cup semolina flour (for dusting)
• 4 tablespoons unsalted butter
• 6 units fresh sage leaves
• 1 teaspoon lemon zest
• 0.25 cup extra grated Parmesan (for serving)

Directions

Step 1

Place the ricotta cheese in a fine-mesh strainer set over a bowl. Let it drain in the refrigerator for at least 1 hour (or up to overnight) to remove excess moisture.

Step 2

In a large mixing bowl, combine the drained ricotta, 1/2 cup of grated Parmesan, flour, egg yolks, kosher salt, black pepper, and nutmeg (if using). Mix gently until just incorporated. The dough should be soft but not overly sticky.

Step 3

On a clean surface, sprinkle a thin layer of semolina flour. Use a tablespoon to scoop small portions of the dough mixture and roll each into a ball, about 1 inch in diameter. Lightly dust each ball with semolina flour as you go to prevent sticking.

Step 4

Place the gnudi on a baking sheet lined with parchment paper and dusted with semolina flour. Refrigerate the gnudi for 30 minutes to firm up.

Step 5

Bring a large pot of salted water to a gentle boil.

Step 6

Meanwhile, heat a large skillet over medium heat and melt the butter. Add the sage leaves and cook until the butter is golden brown and fragrant, about 2-3 minutes. Remove from heat and set aside.

Step 7

Gently drop the chilled gnudi into the boiling water. Cook for 3-4 minutes or until they float to the surface. Use a slotted spoon to transfer them directly into the skillet with the browned butter.

Step 8

Return the skillet to low heat and gently toss the gnudi in the butter sauce. Add the lemon zest for brightness.

Step 9

Serve immediately, topped with extra grated Parmesan and a few fresh sage leaves for garnish.

Nutrition Facts

Serving size	866.3 grams (866.3g)

Amount per serving	% Daily Value*
Calories	2450

Total Fat 139.70g	179%
Saturated Fat 83.20g	416%
Polyunsaturated Fat NaNg
Cholesterol 798mg	266%
Sodium 2788mg	121%
Total Carbohydrate 179.80g	65%
Dietary Fiber 9.00g	32%
Total Sugars 15.60g
Protein 105.40g	211%

Vitamin D 36IU	180%
Calcium 2679mg	206%
Iron 8mg	42%
Potassium 459mg	10%

*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.

Source of Calories

Fat: 52.4%

Protein: 17.6%

Carbs: 30.0%