Gnudi di Ricotta

Name: Gnudi di Ricotta
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g ricotta; 1 egg; 60 g 00 flour; 40 g Parmigiano-Reggiano; nutmeg a grate; 60 g butter; to finish sage; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Gnudi di Ricotta hails from the heart of Tuscany, where it is a cherished staple on tables throughout the region. These delicate dumplings make their appearance at leisurely lunches or as a comforting prelude to a main meal. Rooted in the simplicity of Italian cuisine, this dish reflects the pastoral landscape and the artisanal traditions of its origin.

Each bite of Gnudi di Ricotta reveals a tender, pillowy interior, with the creamy richness of ricotta harmonized by the subtle nuttiness of Parmigiano-Reggiano. A whisper of nutmeg adds warmth, while the sage-infused butter envelopes the dumplings in an aromatic embrace. The result is a dish that is as luxurious as it is understated, inviting the diner to savor each nuanced flavor.

Ingredients

400 gricotta
1egg
60 g00 flour
40 gParmigiano-Reggiano
nutmega grate
60 gbutter
to finishsage
to tastefine sea salt

Method

Begin by bringing a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water, which should taste like the sea. This will season the gnudi as they cook, ensuring the dumplings are flavorful from the inside out.
In a mixing bowl, combine 400 g of ricotta, 1 egg, 60 g of 00 flour, 40 g of grated Parmigiano-Reggiano, a pinch of fine sea salt, and a light grate of nutmeg. Mix gently until the ingredients are just combined, forming a soft dough. The mixture should be smooth and slightly sticky, but not too wet.
Lightly flour your hands and a work surface with a bit of 00 flour. Take a small portion of the ricotta mixture, about the size of a walnut, and gently roll it into a ball. Repeat until all the mixture is used, placing the formed gnudi on a floured tray to prevent sticking.
In a wide pan, melt 60 g of butter over medium heat. Once the butter begins to foam and turns a light golden brown, add a handful of fresh sage leaves. Cook until the sage leaves are crisp and the butter has a nutty aroma, then remove the pan from heat to prevent burning.
Carefully drop the gnudi into the boiling salted water. They will sink to the bottom initially. Cook until they float to the surface and the texture is firm yet tender, indicating they are just shy of done. This should take about 2-3 minutes.
Using a slotted spoon, transfer the gnudi directly into the pan with the sage butter. Toss them gently to coat in the butter, adding a splash of the reserved starchy pasta water to create a light sauce that clings to the gnudi.
Taste the sauce and adjust the seasoning with a pinch of fine sea salt if needed. Serve the gnudi hot, garnished with additional grated Parmigiano-Reggiano and a few extra crispy sage leaves for a delightful finish.