Gnudi with sage and brown butter sauce

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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





  • 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


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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