Name: Ricotta and Parmesan gnudi with sage brown butter
Cuisine: Italian
Ingredients: sea salt and freshly ground black pepper; a tiny pinch of freshly grated nutmeg; 4 sage leaves grated zest of ¼ unwaxed lemon; fine semolina, for dusting; 50 g finely grated Parmesan cheese, plus extra to serve (optional); 250 g ricotta; 25 g butter

Preparation info

Difficulty
Medium

Appears in

Solo

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.

Ingredients

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

Method

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

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Ricotta and Parmesan gnudi with sage brown butter

Ingredients

Method

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