Ricotta Gnudi With Lemon Sage Butter Sauce

Recipe By:  Melanie Dunkelman
Ricotta Gnudi with Lemon Sage Butter Sauce


Ricotta Gnudi

  • 1 lb. ricotta cheese
  • 3 large eggs
  • 1⁄2 tsp salt
  • 3 oz. grated Parmesan cheese
  • 4 to 6 tbsp flour
  • Pinch black pepper

Lemon Sage Butter Sauce

  • 9 tbsp butter, divided
  • 3 to 6 tbsp lemon juice, divided
  • Sea salt, to taste
  • 18 sage leaves, torn, divided
  • 6 tbsp Parmesan cheese, divided
Directions Yield:  Makes Approx. 36 Gnudi

Prepare Gnudi Dough

  1. Beat ricotta cheese, eggs and salt in large bowl with electric mixer on high, 3 to 4 minutes until fluffy. Add Parmesan cheese and beat 1 minute until smooth. Add flour and beat on low until flour is well incorporated and dough forms.
  2. Place dough in fridge to chill until slightly hardened, about 20 minutes.

Precook Gnudi

  1. Bring large pot of salted water to boil. Put small amount of mix into palm. Dip small spoon into boiling water then use spoon to shape mix into small football-shaped noodle.
  2. Drop formed gnudi into boiling water. Repeat to use up all batter. Once gnudi float to top, let cook another 4 to 5 minutes or until firm. Test one to check if cooked through before transferring all gnudi to an ice-water bath. Let cool.
  3. Transfer cooled gnudi from ice water to a platter to dry. Set aside.

Finish Gnudi & Make Sauce

  1. When ready to serve, drop 12 gnudi in pot of boiling, salted water and cook until they float to top.
  2. Meanwhile, melt 3 tbsp butter in frying pan over medium heat. Add 1 to 2 tbsp lemon juice, pinch salt, 6 sage leaves, 1 to 2 tbsp gnudi cooking water and 2 tbsp Parmesan cheese and mix until sauce is emulsified.
  3. Transfer floating gnudi from pot to frying pan with slotted spoon. Toss gently to coat with sauce. Repeat with more sauce and more gnudi until all gnudi are cooked.


Virginia Macdonald
House & Home December 2015