"These ricotta gnudi with sage and brown butter are basically just delicious ricotta pillows and are VERY easy to make. The texture is soft and it tastes creamy and delicious (thanks to the @galbanicheese ricotta). This portion js perfect for four, and you could swap out the regular flour for GF flour"
Ricotta Gnudi with Sage and Brown Butter
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Prep time 30mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
Gnocchi Dough
ingredients
- 15 ounces whole milk ricotta
- 2 beaten eggs
- 3/4 cup all purpose flour
- 1 1/4 cup grated parmesan
Gnudi
Method
Step 1
To make the dough, whisk eggs and mix in ricotta and parmesan. Season with salt and pepper
Step 2
Add flour into mixture, it should thicken to form a soft dough. Leave dough in bowl, put in fridge for 10 minutes to chill - this will make it easier to work with when trying to form into shapes
Step 3
Take dough out of the fridge, than roll out dough with hands in a bit of flour to form long, fat cylinders and cut into desired shapes then, store refrigerated on a sheet tray until ready to cook.
Butter Sage Sauce
ingredients
- 1/2 stick butter
- 12 leaves sage
- 1/6 cup grated parmesan
Butter Sage Gnocchi
Step 1
When ready to serve, heat a large pot of boiling salted water for gnudi
Step 2
In separate sauté pan, heat melt butter than will be the sauté for the gnudi. Add sage leaves to cook in butter
Step 3
When water is boiling, drop in gnudi to cook. You only want to cook maybe 1/4 batch at a time, to ensure not to overcrowd pot. Wait 2-3 minutes for gnudi to float to the top, when all have risen, remove from water with slotted spoon. I would do a tester first to ensure you are cooking it for long enough.
Step 4
To finish, sauté for 1 minute in brown butter and sage. Repeat until everything is cooked and finish with fresh grated parmesan and serve