Ricotta and Parmesan gnudi with sage brown butter

Preparation info

    • Difficulty


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By Signe Johansen

Published 2018

  • About

Akin to gnocchi, these little ricotta dumplings are a doddle to prepare – all they require is a couple of days’ resting time in the fridge, then a little gentle cooking before you gobble them up (well, that’s what I do because I’m greedy) with sage-infused brown butter.


  • 250 g ricotta
  • 50 g finely grated Parmesan cheese, plus extra to serve (optional)
  • a tiny


Beat the ricotta and Parmesan together in a bowl. Gently season with the nutmeg (too much and the gnudi take on a slightly medicinal flavour) and a good crack of pepper. Taste the mixture before adding salt.

Scatter a layer of semolina on a tray and fill a separate bowl with semolina, to a depth of about 5cm. Using two spoons, create little spheres from the ricotta and Parmesan mixture