Make ricotta gnudi — gnocchi’s sexier cousin — for a romantic night in

I am such a fan of gnocchi. I love them plain, with butter, in casseroles and even in soup, but I decided to part ways and try something new, hence these gnudi dumplings.

Rather than using potatoes as most gnocchi do I used a mixture of fresh ricotta and Parmesan cheeses, seasonings and flour and prepared them similar to gnocchi. They cooked up so fluffy and pillow-like and are so easy to make. Once the gnudi were boiled I prepared a simple brown butter sauce with fresh sage to toss them in. This doesn’t weigh the flavors down and pairs really well with a drizzle of tart balsamic reduction. This is the perfect recipe for a date night in or if you are just trying to show off your cooking skills.

Ricotta gnudi with brown butter sage sauce recipe

Ricotta is transformed into fluffy little pillow-like dumplings and tossed in a savory brown butter sauce and drizzled with a balsamic reduction.

Serves 4-6

Prep time: 30 minutes | Cook time: 30 minutes | Total time: 1 hour

Ingredients:

For the gnudi

• 1-1/4 cups ricotta cheese
• 1 cup freshly grated Parmesan cheese
• 1/2 cup semolina flour
• 2 whole eggs
• 2 egg yolks
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

For the brown butter sage sauce

• 1/4 cup unsalted butter
• 1 tablespoon white balsamic vinegar
• 1 teaspoon honey or maple syrup
• 1 small handful fresh sage leaves, plus extra for garnish
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese
• A handful of finely grated Parmesan
• Fresh parsley and walnuts for garnish

Directions:

1. In a mixing bowl combine all of the ingredients for the gnudi mixing very well.
2. Using a spoon scoop the mixture into balls and roll into desired shape or something similar to gnocchi placing the formed gnudi on a large plate or dish until ready to boil.
3. Fill a large pot with water and bring to a boil over high heat. Spray a baking sheet with non-stick cooking spray and set aside.
4. Once the water is boiling drop the gnudi into the boiling water in small batches, being careful not to overcrowd the pot. Once the gnudi float to the surface remove them with a slotted spoon and place them on the baking sheet.
5. Heat a large pan over medium heat. Add the butter, sage leaves, vinegar and honey, and season with salt and pepper.
6. Cook the mixture about 3-4 minutes or until the butter begins to lightly brown.
7. Add the cooked gnudi to the butter sauce and lightly toss to coat cooking 2-3 minutes.
8. Divide the gnudi between serving bowls garnishing with fresh parsley and walnuts.
9. Best served warm.

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