Gnudi with sage and brown butter sauce

This classic gnudi recipe is served with a warming sage and brown butter sauce, the perfect accompaniment to these beautiful ricotta-based dumplings. If you fancy serving the gnudi with something else, simply pan-fry after boiling for a crispy, golden exterior, or leave them plain and serve with your choice of sauce.

First published in 2018
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Ingredients

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Imperial

Gnudi

  • 250g of ricotta, drained in a sieve lined with muslin cloth overnight
  • 125g of Pecorino Romano, finely grated
  • 1 small egg
  • 6 tbsp of breadcrumbs
  • 1/4 tsp grated nutmeg
  • semolina flour
  • salt

Sage and brown butter sauce

  • 40g of butter
  • 1 handful of sage, leaves picked
  • 1/4 lemon
  • salt

Method

1
To make the gnudi, mix together all of the ingredients, except the semolina, in a mixing bowl using a wooden spoon
2
Once fully incorporated, roll the mixture into neat 2cm balls
3
Place in a tray dusted with semolina flour and place in the fridge uncovered overnight to dry out a little more
4
Cook in salted boiling water until they rise to the top, then drain and leave to steam for a minute or so
5
Meanwhile, place the butter in a large frying pan on a medium heat. As it melts, add the sage leaves and add a sprinkle of salt
6
Once the butter has completely melted, add the gnudi and turn up the heat a little. Give the pan a shake every now and then to get an even colouring. You need to work quite quickly or the gnudi will become soft and may start to split
7
Once nice and golden, the butter should have caramelised into a nutty brown butter and the sage will have crisped up
8
Finish with a squeeze of lemon juice and serve warm

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