Gnudi with sage and brown butter sauce

Gnudi with sage and brown butter sauce
  • Main
  • easy
  • 3
  • 40 minutes, plus overnight straining time for the ricotta and overnight drying time for the gnudi


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To make the gnudi, mix together all of the ingredients, except the semolina, in a mixing bowl using a wooden spoon
Once fully incorporated, roll the mixture into neat 2cm balls
Place in a tray dusted with semolina flour and place in the fridge uncovered overnight to dry out a little more
Cook in salted boiling water until they rise to the top, then drain and leave to steam for a minute or so
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
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
Once nice and golden, the butter should have caramelised into a nutty brown butter and the sage will have crisped up
Finish with a squeeze of lemon juice and serve warm
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