Garlic & Ricotta Gnudi with Brown Butter Sage Sauce

Light and fluffy ricotta dumplings (gnudi) served in a rich brown butter sage sauce infused with garlic. These delicate dumplings melt in your mouth!

Prep Time

20 minutes

Total Time

45 minutes

Calories

635 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.99/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food•Healthy

Ingredients

Servings

15ozWhole Milk Ricotta Cheese(Drained overnight in cheesecloth or fine-mesh sieve is best for drier gnudi)

£3.50

0.5cupAll-Purpose Flour(Plus more for dusting)

£0.10

0.3cupParmesan Cheese(Finely grated)

£0.75

1Egg Yolk(Large)

£0.30

0.3teaspoonNutmeg(Freshly grated)

£0.15

0.5teaspoonSalt(Plus more for seasoning water)

£0.01

0.3teaspoonBlack Pepper(Freshly ground)

£0.05

0.5cupUnsalted Butter

£1.20

0.3cupFresh Sage Leaves(Chopped)

£1.00

3clovesGarlic(Minced)

£0.15

0.5cupPasta Water(Reserved from cooking gnudi)

0.3cupParmesan Cheese(For serving, grated)

£0.75

Total Cost

£7.96

£1.99 per serving

Instructions

1.
Drain the ricotta cheese: Place ricotta in a cheesecloth-lined sieve set over a bowl. Let drain in the refrigerator for at least 2 hours, or preferably overnight. This removes excess moisture and results in lighter gnudi.
2.
Combine gnudi ingredients: In a medium bowl, combine the drained ricotta, flour, Parmesan cheese, egg yolk, nutmeg, salt, and pepper. Gently mix until just combined. Do not overmix, as this will make the gnudi tough.
3.
Shape the gnudi: Lightly flour a baking sheet lined with parchment paper. Using a spoon or small cookie scoop, form small oblong shapes (about 1 inch) from the ricotta mixture. Gently roll each gnudi in flour to coat. Place the gnudi on the prepared baking sheet, making sure they don't touch.
4.
Cook the gnudi: Bring a large pot of salted water to a boil. Gently drop the gnudi into the boiling water in batches (don't overcrowd the pot). Cook for 2-3 minutes, or until they float to the surface. Once they float, cook for another minute. Use a slotted spoon to carefully remove the gnudi and set them aside.
5.
Make the brown butter sage sauce: While the gnudi are cooking, melt the butter in a large skillet over medium heat. Cook, swirling occasionally, until the butter turns a nutty brown color and smells fragrant (about 5-7 minutes). Be careful not to burn it.
6.
Add sage and garlic: Add the chopped sage and minced garlic to the browned butter. Cook for about 1 minute, or until the garlic is fragrant.
7.
Combine and serve: Add the cooked gnudi to the skillet with the brown butter sage sauce. Gently toss to coat. If the sauce is too thick, add a little pasta water to thin it out. Serve immediately, garnished with grated Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (210g)

635 kcal / 2657 kJ

Carbs

25g

10% of RDA

Fat

49g

70% of RDA

Protein

27g

54% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

4 g

4% of RDA

Sodium

770 mg

33% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

Draining the ricotta well is the key to light and fluffy gnudi. Don't skip this step!

Be gentle when mixing and shaping the gnudi to avoid overworking the dough.

Cook the gnudi in batches to prevent the water temperature from dropping too much.

Watch the butter carefully as it browns, as it can burn quickly.

The gnudi can be made ahead of time and stored in the fridge (covered) for a day or two before cooking.

Cooking Equipment

Large pot

Large skillet

Slotted spoon

Baking sheet

Parchment paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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