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

PT40M

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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
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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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