Ricotta Gnudi with Sage Brown Butter

By Erika on September 8th, 2013 / / No Comments

Ricotta Gnudi with Sage Brown Butter The Hopeless Housewife

What in the heck is gnudi you ask? If you are a fan of gnocchi, you most likely become a fan of the pillowy balls of dough made with ricotta. It’s a fun change from the norm and could even be served as a starter.  “Gnudi” in Italian means bare or naked and these are typically served with a light sauce like sage brown butter.  You have to give these Ricotta Gnudi with Sage Brown Butter a try….

Yield: Serves 4-5

Ricotta Gnudi with Sage Brown Butter

Ricotta Gnudi with Sage Brown Butter


For the Gnudi:

  • 1 cup fresh ricotta
  • 3/4 cup parmesan, finely grated (plus more for garnish)
  • 2 eggs, plus 1 egg yolk, beaten
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked pepper
  • 1 tsp ground nutmeg
  • 1 tsp fresh thyme, chopped
  • 1/2 cup all-purpose flour (plus more if too moist)
  • 2 cups semolina flour, for coating gnudi

For the Sage Brown Butter:

  • 3 tbsp salted butter
  • 10 -12 sage leaves


  1. Mix the ricotta, parmesan, eggs, pepper and salt in a bowl and combine. Fold in the flour and stir until just combined and the mixture is able to form a ball. (If the mixture feels too wet, add flour by the tablespoon until desired consistency is reached.)
  2. Sprinkle a baking sheet generously with flour. Using floured hands, roll the ricotta and flour mixture into 1 inch balls. Sprinkle half the semolina on a parchment-lined baking tray and place gnudi on top of semolina. When all of the gnudi is rolled into balls, sprinkle with the remaining semolina to coat. Refrigerate for 30 minutes. In the meantime, prepare the Sage Brown Butter and bring a pot of salted water to a boil.
  3. Make the Sage Brown Butter. Heat the butter in a skillet over med-high heat until the butter becomes bubbly and frothy. Add the sage leaves and stir. Cook until the butter is browned. Set aside.
  4. Transfer the gnudi to the pot of boiling water and cook them while stirring occasionally. They will float to the top of the water, but need more time, about 5 or 6 minutes, to cook through all the way. (They should be cooked through). Once they are cooked, remove them from the pot with a slotted spoon, place in serving dishes and drizzle them with the Sage Brown Butter and serve.

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