Crispy Ricotta Gnudi Recipe

About this recipe

Crispy Ricotta Gnudi is a delicate Italian dish that combines pillowy ricotta dumplings with a golden, crispy exterior. Served with a simple sage butter sauce, this recipe is perfect for a comforting family dinner.

Ingredients

• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Co-Op Italian Grated Parmigiano Reggiano
• 6 Each Golden Yolk Eggs 6 Pack
• - Lurpak Unsalted Butter
• - Forest Whole Foods Ltd Organic Dried Sage
• - Caputo "Classica" 00 All Purpose Flour
• 750 G Top-Op Table Salt Drums
• - Schwartz Ground Nutmeg

Instructions

1. 1. Place the ricotta in a fine mesh sieve over a bowl and let it drain for 10 minutes to remove excess moisture.
2. 2. In a large mixing bowl, combine the drained ricotta, grated Parmesan, egg yolks, salt, nutmeg, and flour. Gently mix until a soft dough forms. Avoid overmixing to keep the gnudi light.
3. 3. Lightly flour a clean work surface. Scoop 1 tablespoon of the ricotta mixture and gently roll it into a small oval or ball shape, then coat it lightly in flour. Repeat with the remaining mixture and place the gnudi on a floured tray. Chill in the refrigerator for 15 minutes to firm up.
4. 4. Bring a large pot of salted water to a gentle simmer (not a rolling boil) over medium heat. Carefully add the gnudi in batches and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and place on a plate to drain.
5. 5. Heat the butter in a large skillet over medium heat until melted, then add the sage leaves and cook for 1-2 minutes, or until the butter turns golden brown and fragrant. Remove the sage leaves and set them aside for garnish.
6. 6. Increase the heat to medium-high and add the cooked gnudi to the skillet. Sauté for 2-3 minutes on each side, or until golden and crispy.
7. 7. Plate the crispy gnudi and drizzle with the sage butter sauce. Garnish with the crispy sage leaves and extra Parmesan cheese before serving.