Recipes

Ricotta Gnudi with Butter Sage

Ricotta gnudi with sage butter, topped with fresh sage, Parmesan and black pepper.

Ingredients

  • 500g ricotta, well drained
  • 60g finely grated Parmesan
  • 6 egg yolk
  • 150g plain flour
  • Semolina for dusting
  • 60g butter
  • 10 – 12 sage leaves
  • salt and black pepper

Method

  1. Mix the drained ricotta, Parmeson, egg yolk, flour, salt and plenty of black pepper until just combined.  Chill for 30 minutes.
  2. Shape the mixture into small walnut-sized balls using lightly floured hands.  Dust lightly with semolina and place on a tray with extra semolina.
  3. Bring a large pot of salted water to a gentle simmer.  Cook the gnudi in batches for about 3 – 4 minues, until they float and feel slightly firm.
  4. Meanwhile, melt the butter in a frying pan and add the sage.  Cook until the butter is lightly browned and fragrant.  Transfer the gnudi into the sage butter and gently toss to coat.

Chef Tips:  Drain the ricotta thoroughly – excess moisture can make the gnudi fall apart.  Keep the water at a gentle simmer rather than a vigorous boil.

Storage:  Uncooked gnudi can be refrigerated on a floured tray for up to 24 hours.  Cooked gnudi are best eaten immediately.

 

Thanks to Daniel Murphy and Feast Barossa for this recipe.
www.feastbarossa.com.au
0424 522 315