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Jersey Milk Ricotta Gnudi with Brown Butter Sage Sauce
Light and airy ricotta gnudi made with creamy Jersey milk ricotta, served in a classic brown butter and sage sauce. Featuring locally sourced Jersey ingredients for the freshest flavor.
Prep Time
20 minutes
Total Time
35 minutes
Calories
650 kcal
Difficulty
Medium
Equipment
5 items
Cost
£2.37/serving
Ingredients
Servings
4
500gJersey Milk Ricotta(Freshly made, drained overnight in cheesecloth)
£3.50
100gJersey Royal Potatoes(Cooked, peeled and mashed very finely (approx. 1 medium potato))
£0.75
1Egg Yolk(Large, from a local farm if possible)
£0.30
50gAll-Purpose Flour(Plus extra for dusting, use as little as possible)
£0.10
30gParmesan Cheese(Finely grated, preferably aged)
£1.00
PinchNutmeg(Freshly grated)
£0.05
To tasteSalt
£0.01
To tasteBlack Pepper(Freshly ground)
£0.02
100gJersey Butter(Unsalted, cut into cubes)
£1.50
10Fresh Sage Leaves(Small to medium sized leaves)
£0.75
For servingParmesan Cheese(Grated, for serving)
£1.00
100gSeasonal Vegetable(Asparagus or peas, blanched for garnish)
£0.50
Total Cost
£9.48
£2.37 per serving
Instructions
- 1.**Prepare the Gnudi Dough:** In a large bowl, combine the drained ricotta, mashed Jersey Royal potatoes, egg yolk, Parmesan cheese, nutmeg, salt, and pepper. Mix gently until just combined. Be careful not to overmix.
- 2.Gradually add the flour, a little at a time, mixing until a soft, slightly sticky dough forms. The amount of flour needed may vary depending on the moisture content of the ricotta. Aim for a dough that holds its shape but is still light and airy.
- 3.Lightly flour a baking sheet lined with parchment paper.
- 4.Using two spoons or a small ice cream scoop, form small oval-shaped gnudi (about 1 inch long) and place them on the prepared baking sheet. Don't worry if they are not perfectly shaped.
- 5.**Cook the Gnudi:** Bring a large pot of salted water to a gentle simmer.
- 6.Gently drop the gnudi into the simmering water in batches, being careful not to overcrowd the pot.
- 7.Cook the gnudi for 2-3 minutes, or until they float to the surface. Once they float, cook for another minute to ensure they are heated through.
- 8.Using a slotted spoon, carefully remove the gnudi from the water and place them in a bowl.
- 9.**Prepare the Brown Butter Sage Sauce:** While the gnudi are cooking, melt the Jersey butter in a large skillet over medium heat.
- 10.Continue to cook the butter, swirling the pan occasionally, until it turns a nutty brown color and smells fragrant (about 3-5 minutes). Be careful not to burn the butter.
- 11.Add the fresh sage leaves to the browned butter and cook for about 30 seconds, or until they are crispy and fragrant.
- 12.**Assemble and Serve:** Gently toss the cooked gnudi with the brown butter sage sauce. Make sure each gnudi is coated in the delicious sauce.
- 13.Serve immediately, garnished with grated Parmesan cheese and blanched seasonal vegetables.
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My Notes
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Nutrition Information
Nutrition per serving (231g)
650 kcal / 2720 kJ
Carbs
35g
13% of RDA
Fat
45g
64% of RDA
Protein
28g
56% of RDA
Detailed Breakdown
Fibre
3 g
10% of RDA
Sugar
7 g
8% of RDA
Sodium
450 mg
20% of RDA
Saturated Fat
28 g
140% of RDA
Chef's Tips
Draining the ricotta overnight is crucial for removing excess moisture and ensuring light and fluffy gnudi.
Don't overmix the dough, as this will make the gnudi tough.
Handle the cooked gnudi gently, as they are delicate and can easily break.
The brown butter sauce can burn easily, so keep a close eye on it and adjust the heat as needed.
If you don't have Jersey Royal potatoes, other waxy potatoes like fingerling potatoes can be substituted.
Cooking Equipment
Large pot
Slotted spoon
Large skillet
Baking sheet
Parchment paper
Wine Pairings
No wine pairing suggestions available for this recipe.
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