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Toasted Ricotta Gnudi with Brown Butter & Sage

Difficulty Level: Moderate

Prep Time: 2.5 hours

Cook Time: 15 minutes

Serving Size: 2-4 servings


  • 16 oz. whole milk ricotta, strained

  • 1/2 cup ‘00’ flour

  • 2 egg yolks

  • 1/2 cup Parmigiano Reggiano, finely grated

  • 1/4 tsp. salt

  • 6 tbsp. salted butter

  • 10-15 sage leaves


  1. To strain the ricotta, wrap the cheese with a cheese cloth and place over a mesh strainer set on top of a bowl to catch the excess liquids. Strain for a minimum of 2 hours (the longer the better) and squeeze out all excess liquids.

  2. Bring a large pot of water to a boil. Meanwhile, add the strained ricotta, egg yolks, flour, Parmigiano and salt to a mixing bowl. Use hands to mix well.

  3. Form the gnudi by scooping the dough and rolling it into a ball about 1 inch in diameter. If the dough is too sticky to roll, sprinkle a little bit of flour on top so it won’t stick.

  4. Once the water is boiling, add plenty of salt. Cook the gnudi until they float to the top, about 2-3 minutes.

  5. In a sauté pan over medium heat, melt 4 tbsp. butter until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn! Add the sage leaves to the brown butter and fry until they are nice and crispy. Remove the pan from the heat and set aside.

  6. When the gnudi has finished cooking, strain and add to a nonstick pan along with the remaining butter. Toast the gnudi until golden brown in color.

  7. Plate and top with the brown butter sage sauce and serve!

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